How To Make Vegetarian Meat----Gluten


Jan 6, 2008


The Bottom Line Vegemeat is delicious and healthy food without the animal fat and cholesterol

Vegetarian meat has around for many years now in the United States. One of the pioneers in Vegemeat Canning is the Loma Linda Foods, in Loma Linda, California. It is affiliated with Loma Linda University & Loma Linda Hospital. It is a substitute for beef, popular food of vegetarians.

Vegemeat or gluten is safe and a healthy food. It is rich in protein just like beef, without the animal fat and the cholesterol. It is sold in Health & Vegetarian stores, canned and preserved.

Gluten or Vegemeat is better fresh without the machine and canning process. This article or recipe is to teach you How to make gluten or vegemeat by hand and two gluten recipes.

Prepare:

2 bags All-purpose flour ( 5lb. each bag )
6 gallons of tap water


Step 1. Make a Dough

Place 1 1/2 bags of flour in a wide plastic basin or container leaving one half in the bag. Make a hollow space in the middle portion of the poured flour. Pour water in it and then with one hand mix flour and water with squeezing motions. Mix well and see to it that there are no dry flour balls.

Start forming a bigger dough by sprinkling dry flour from the bag on the wet, mixed flour, fashioning a ball form of dough. Knead the dough hard and continue sprinkling dry flour and kneading till the rubbery, firm and pliant. A good dough does not fall off when washed in water.


Ste 2. Wash the Dough

Place the dough in the water basin and put water half full. Make sure the strong and pliant enough to withstand vigorous squeezing and washing without disintegrating. Washing the dough removes the starchy leaving the glutinous matter or the vegemeat and gluten. With the dough submerged in water, make hard squeezing motions. Repeat it a number of times till the water turns milky white. Drain the water, leaving the dough in the basin. Replenish the water in the basin. Repeat the process of kneading and washing the dough till the water remains clear even after vigorous and washing motions. Normally, it takes 5-6 times water replenishments and the raw vegemeat is ready. Raw vegemeat sticks together like a ball.

Step 3. Pre-Cook the Vegemeat or Gluten

Prepare:

2 pounds of raw gluten
1 large onion , diced or chopped
6 cloves of garlic, crushed
4 teaspoons soy sauce
1/2 teaspoon of basil
1 /2 teaspoon black pepper
other preferred seasoning and spices to add flavor

Make gluten balls the size of a small fists. Place them in a big casserole. Add water enough to submerge all the gluten balls. Add the onions, garlic, soy sauce, basil, black pepper and preferred seasoning and spices.
Boil in medium heat for one hour till the water dries up and the gluten is tender and brown. Add water and the necessary ingredients, if needed, to have the gluten well-cooked.

Now the pre-cooked vegemeat is ready for any recipes.


GLUTEN STEW

2 lbs. pre-cooked gluten
1 medium onion, thinly chopped
6 cloves garlic, crushed
3 large red potatoes, peeled and diced
2 green ball peppers, sliced
6 regular mushrooms, chopped
2 medium carrots, peeled and sliced
2 medium tomatoes, sliced
1/4 cup of Olive oil
4 teaspoon of soy sauce
5 cups of water
preferred seasoning/spices

Cooking directions:

Cut or diced the pre-cooked gluten to desired sizes. Pour the Olive oil into large skillet or wok in medium heat. Saute garlic,tomatoes and onions till brown. Add soy sauce and after 1/2 minute add gluten, ball pepper, potatoes, carrots and mushrooms. Mix them well. Simmer about 2 minutes. Add water. Let it boil for 15-20 minutes. Add the spices and seasoning salt. After the potatoes are tender, the vege-meat or gluten stew is ready for serving.


FRIED GLUTEN

2 lbs. Gluten
4 eggs, well-beaten
1/4 cup Olive oil
1/2 medium onion
3 cloves of garlic
1/8 teaspoon pepper
1/2 teaspoon of seasoning salt
catsup

Season the sliced gluten with seasoning salt and spices. Dip them in well-beaten eggs. Heat the frying pan and put the Olive oil, saute the onion and garlic for 15 seconds. Then fry the the eggs-dipped gluten until brown.

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