Gluten Stroganoff

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This is the absolute best. It is so delightfully creamy and served over soft freshly cooked brown and wild rice makes an extremely nutritious, delightful complete protein. Those used to dairy products will not complain on this one. They will have difficulty limiting themselves to only one serving. It takes time to make up. It is nice to have the gluten made up a day ahead in quart jars in the fridge or frozen in the freezer.

Gluten Rice Stroganoff

Gluten preparation:

Easy way: Mix up ahead several recipes and place them in zip lock bags so all you have to do is add water, let it set up for 30 minutes, and boil in broth for 45 minutes.

Gluten dry mix:

1Tablespoon Onion powder

1/2 C oat bran (or oatmeal blended fine)

1/2 Cup  wheat germ

1 Tablespoon chicken ish seasoning (Non dairy, non chicken seasoning) I use Bills Best Chick'nish

2 Tablespoons nutritional food yeast or also known as brewers yeast

2 1/2 to 3 Cups Do pep or gluten flour

Whiz all ingredients except Do pep. Put in labeled  zip lock bags and freeze or keep in closed container. I like having these in my suitcase for traveling to other countries. I can just add water and make up when I get to a motel or home where we stay.

When ready to make it up, add 1 1/2 cup water and work it till smooth and elastic. Make into a long roll, cover with plastic wrap or waxed paper and let sit for 30 minutes. Cut into slices and cook in broth one hour.

Broth: Bring to boiling while the gluten sits for 30 minutes. Using scissors or a knife slice up the gluten and drop it into boiling water. Boil for 45 minutes on medium heat, taking care not to let it boil over.

3 quarts water or more

1/2 C soy sauce or liquid aminos

2 Tablespoons George Washington broth, or 1 package Lipton Onion Soup Mix

garlic salt or granulated garlic, or fresh garlic 1/2 clove

Onion salt, or granulated onion, or one fresh onion

The finished gluten is chopped into small pieces. You need about 10 slices chopped and added to the country gravy sauce that makes the stroganoff.
Country Style Gravy  Double this recipe to make the stroganoff. (this is the base for stroganoff yet tofu and other things are added.)

2 Cups hot water

1/2 c cleaned raw cashews or flour (clean well in hot water, these are shelled by bare feet. It is reported that cashews are in the botanical family with poison sumac. If there is any sensation of tightness in the throat or burning when using cashews, try skipping this ingredient and  using corn starch or potato starch to thicken)

1 T liquid Aminos    soy sauce (without alcohol)

2 tsp. onion powder

1-2 tsp Food Yeast flakes

Blend cashews in 1 c hot water till very smooth. (If allergic to cashews, use corn meal cooked and blended very very fine.)

Add remaining ingredients and continue blending until smooth. Pour into saucepan and bring to a boil, stirring constantly

For the stroganoff you need 2 recipes of the following Country Gravy:

Instructions for stroganoff: Blend 2 recipes of country gravy plus 3 Cups of broth used when you boiled the gluten, 

Add 1 pound of tofu blended with broth .

Add one onion, chopped and sautéed plus mushrooms (Optional)

Salt if need more. (Broth is quiet strong)

Add in chopped gluten and it is ready to serve hot over rice.

Prepare rice as follows:

2 cups Brown and wild rice mixed in 6 cups water.

Bring to boil and let it boil hard for 5 minutes. Then set the timer for 20 minutes and turn the heat way down to very low. Keep a nice lid on it and the rice will puff up real nice. After 20 minutes, the rice is ready.