My friend and chef, Steve, was kind enough to share this recipe with me and let me share it on my blog here! Thanks Steve! I made some VERY slight adjustments to the recipe he gave me as he works at ION Restaurant and designed his recipe to serve the masses.
For this recipe, you need:
- KitchenAid mixer or something similar with a dough hook (you can also combine by hand in a bowl and knead it if you don’t have a dough hook with a mixer)
- medium to large sauce pan
- cooking tongs or skimmer
- rolling pin (I used a cup before I had a rolling pin, you can improvise!)
- parchment paper or dough mat
This recipe is protein rich (38g of protein per serving). The first way I made it was as chik’n parm! You could also marinade with vegan BBQ sauce (most are vegan if they don’t have honey) and grill it up! I will expand on directions for prepping the Wheat “Meat” in future posts. I posted the finished product because it’s not very pretty before it’s prepped.
- 1 cup vital wheat gluten flour
- 2/3 cup vegetable broth
- 2 Tbsp sesame tahini
- 2 Tbsp soy sauce
- 1 1/2 Tbsp nutritional yeast
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp seasoned salt
- 1/2 tsp cayenne pepper
- 1/2 tsp chili powder
- Combine dough ingredients in the bowl of the mixer.
- Mix on speed 2 with dough hook attachment for 5-10 minutes or until dough has formed into a ball. Stop the mixer and scrape the sides of the bowl as needed. If you don’t have a mixer, knead by hand until all the dough is mixed thoroughly. A wooden spoon may be useful for this as well.
- Once the dough is well mixed, shape into smaller pieces. (I use a scale to measure 50g dough balls to ensure the amount of protein per serving is accurate.)
- On a dough mat or parchment paper, roll the pieces out to about 1/2 – 1 inch thickness.
- Put water on the stove in the pot on high. Add broth ingredients to the water. Bring water to a boil.
- Place the “meat” pieces into the boiling water using the tongs or skimmer. Boil for at least 40-45 minutes. The “meat” will start to flake apart slightly. You can tell if it’s cooked all the way by cutting into it. The middle section looks thicker/ there’s no texture or air bubbles, if it’s not fully cooked. The texture should be consistent throughout.
- Remove the “meat” pieces from the water.
- Allow them to cool slightly and prep as desired.