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Easiest Onion Veggie-Beef Steaks

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  • 1 cup vital wheat gluten flour
  • 3/4 cup tap water
  • 1 packet onion soup mix (read the label to be sure there aren't any meat products)
  • 3 cups water

In a medium sized bowl combine the gluten flour and the tap water. Stir the mixture about to get a nice thick dough. Knead the dough briefly, to get everything well mixed. Cut the dough into 4 pieces. Stretch and coax each piece into a flat steak shape. I go for a roughly square shape, but the shape really doesn't matter that much. Try to get the steaks to be about 1/2-inch thick. They will be strechy, so you have to be patient. Lay them aside when they are shaped to your liking.

Meanwhile, bring the onion soup mix and water to a simmer on the stove. When it is simmering gently (not boiling) slip in the steaks. Allow the steaks to gently simmer in the broth for about 1-1/2 to 2 hours. I do this in the morning while I am doing other chores around the house. They don't require much attention while they cook. As they cook, the steaks will increase in size, almost doubling, and will turn a pleasant appetizing shade of brown.

As the steaks cook, be sure the broth only simmers and doesn't boil. If cooked too fast, the steaks will take on a spongy, bread-like texture instead of a chewy, meaty texture. When the steaks have cooked long enough, remove them from the heat and allow them to cool in the broth. Store in the fridge, in the broth, until you are ready to use them. Prepared Gluten keeps about a week in the fridge. Use it anywhere Wheat-Meat or Seitan is called for. If you like, these steaks can be drained and chopped in a food processor to resemble ground beef. This recipe does not produce overly salty wheat-meat so it is especially good to use in recipes. This is the easiest seitan recipe I know that still gives excellent results.

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