Ingredients
Dry
- 2 cup Vital Wheat Gluten
- 0.25 cup Nutritional Yeast
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
Way_1_chicken_style
- 4 cups Vegetable Broth (For simmering)
Way_2_beefy_crumbles
- 1 tbsp Tomato Paste
- 1 tbsp Tamari or Soy Sauce
Way_3_smoky_bacon
- 1 tbsp Maple Syrup
- 1 tsp Liquid Smoke
- 1 tsp Smoked Paprika
- 1 tbsp Soy Sauce
- 1 tbsp Cooking Oil (For pan-frying)
Wet
- 1.5 cup Vegetable Broth (Room temperature)
- 0.25 cup Soy Sauce
- 2 Tbsp Olive Oil
Method
- 1. In a large mixing bowl, whisk together the vital wheat gluten, nutritional yeast, garlic powder, and onion powder.
- 2. In a separate container, combine 1.5 cups of vegetable broth, soy sauce, and olive oil. Pour the wet mixture into the dry ingredients.
- 3. Stir until a dough forms, then use your hands to knead the dough vigorously for 3 to 5 minutes until it becomes highly elastic and firm.
- 4. Divide the master dough evenly into three equal portions.
- 5. WAY 1 (Chicken-Style): Flatten the first piece of dough and cut into strips. Bring 4 cups of vegetable broth to a gentle simmer in a pot. Add the strips, cover partially, and simmer for 45 minutes until tender. Remove and let cool.
- 6. WAY 2 (Beefy Crumbles): Preheat your oven to 375°F (190°C). Tear the second portion of dough into small, irregular chunks. Toss them in a bowl with the tomato paste and tamari until coated. Spread on a lined baking sheet and bake for 20 minutes until browned and chewy.
- 7. WAY 3 (Smoky Bacon): Roll the third portion of dough out very thin. Cut into bacon-like rashers. Whisk together the maple syrup, liquid smoke, smoked paprika, and soy sauce. Brush the strips generously. Heat oil in a skillet over medium heat and pan-fry the strips for 2-3 minutes per side until crispy and caramelized.
Chef's notes
Store each variation in a separate airtight container in the fridge for up to 5 days. The chicken-style strips are perfect for stir-fries, the beefy crumbles for tacos or pasta sauce, and the bacon for BLT sandwiches.