This recipe is a simplified version of the one on Recipes From Eden.
Preparation
Preheat oven to 350 degrees.Oil two medium bread pans.
Ingredients
- 2C prepared garbanzo beans (aka chick peas) drained and rinsed (either canned or cooked using dried beans)
- 1 1/2C water
- 1/4C soy sauce
- 3T chicken-style seasoning
- 2T nutritional yeast flakes
- 2T onion powder
- 1T garlic powder
- 2C vital wheat gluten flour (regular flour will work)
- 1t olive oil
Directions
- Combine all ingredients except flour in a blend and blend until smooth.
- Pour blended mixture into a large mixing bowl.
- Stir in flour until well combined.
- Knead for about 5 minutes, until stiff. If the dough is too wet, add a little more flour.
- Divide dough in half and place each half in an oiled bread pan.
- Bake at 350 degrees for 50 minutes.
- Remove from pans and cool on a rack.
- Once cool, loaves will be ready to use as slices for sandwiches or diced for recipes.
Douglas G Pratt, 2013
Doug, as requested, here's the recipe for the choplets:
ReplyDelete1 C vital wheat gluten flour
1 tsp EACH garlic powder and onion powder
1 cup warm water
1 - 2 C Braggs liquid aminos or light soy sauce
2 - 4 C water
Italian-style bread crumbs for dredging
vegetable oil for frying
1 C mayonnaise or Veganaise
1/2 C mustard (your choice of Dijon, yellow, or spicy brown)
1/2 C honey
Put Braggs/soy sauce and water in a large pot and bring to a boil. If using a deep fat fryer, heat oil to maximum heat (355° - 375° F). If using a skillet, heat about 1" of vegetable oil over medium heat until it shimmers.
Whisk together vital wheat gluten flour, garlic and onion powders. Pour in warm water all at once, and quickly mix everything together with your hands. A soft "sponge"-like dough should form. Be sure to knead in all the dry ingredients; if you get a few dry pockets in your dough, don't worry: they'll boil up okay. Let the dough sit for about 5 minutes or until Braggs and water mixture boils.
You can now either cut up the dough into bite-sized pieces or into "steaks" or medallions. Drop them into the boiling mixture; cover pot until boiling resumes. Dough pieces will puff up to double their size. (They will shrink again when you take them off the heat.) Let simmer/boil for about 5 minutes then remove pieces from pot and let drain in a sieve or colander, reserving any liquid that drains off to be returned to pot for additional boiling, depending on how many you're making. Let cool until you can touch it without burning your hands!
When cool enough to touch, dredge the pieces in the bread crumbs (they don't have to be Italian-style, but I find the extra spices in the crumbs add a nice touch...) and the drop into hot oil/fryer basket. If deep fat frying, let them fry until golden brown, about 2 - 3 minutes; drain. Ditto if you're using a skillet; may have to turn the pieces, but 2 - 3 minutes on each side should suffice.
Mix the last three ingredients to make the honey-mustard dipping sauce. Serve immediately for best results.
Serving suggestions: If you fry individual choplet "steaks", you might want to serve them with mashed potatoes or rice and gravy of your choice...
You can also cook up some quick "fried" rice using the remaining Braggs and water mixture. Throw in a dollop of sesame oil and veggies of your choice along with the rice. Be careful, though: that mixture is VERY salty and may have to be thinned with more water. HAPPY EATING!!