Thanksgiving might not be the time to experiment for most people, but since my family members worked the night shift Wednesday night, they were sleeping on Thursday which gave me time to try things. I have been using instant gluten flour to make my own gluten meat substitutes for years, but I finally decided to try something different. Here is my recipe. I've now down it more than once and everyone likes it.
Recipe Name: WHICKEN GLUTEN
Category: MAIN DISH
Serves: 10
***** GLUTEN
3 Cup instant gluten flour
1 1/4 Cup water
1 Pack silken tofu, firm
1 Tblsp Bill's Best Chick'nish Seasoning
1 Tsp. salt
3 Tblsp heaping Linda's chicken style seasoning (recipe follows)
****** BROTH
2 1/2 Quart water
1/4 Cup Linda's chicken style seasoning
2 Tsp. salt
1 Large onion, cut in chunks
Bring the water and the broth seasonings to boiling in a large pan. Meanwhile, stir the seasonings and salt into the instant gluten flour. Blend the tofu with the water in a blender and pour into the dry ingredients. Stir until well mixed, then knead for 2 minutes by hand or until all the dry is mixed in. Roll gluten into logs, 2 inches for nuggets, 3-4 inches for patties, and slice. You can also pinch off fist sized pieces and shape similar to chicken fryer pieces. Drop into the boiling broth and cook, uncovered, for 20 minutes. Remove from heat. Gluten may be used immediately or stored in the broth in the refrigerator. Great fried and served with dipping sauces. The broth makes a good "chicken" soup base.
Linda's Chicken Style Seasoning
1 cup nutritional yeast flakes
1 tbls garlic powder
1 tbls ground coriander
1 tsp thyme
1/2 tsp savory
3 tble onion powder
2 tsp salt
1 scant tsp sage
1 tsp marjoram
2 tbls parsley
Mix all ingredients together and store in airtight container.