Gluten Steaks



  • 13 c. water
  • 3/4 c. Bragg’s liquid aminos or low-sodium soy sauce
  • 1 Tbsp. onion powder
  • 1/4 c. chicken style seasoning
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. garlic powder


  • 2 1/2 c. gluten flour
  • 1/2 c. quick oats
  • 1/3 c. nutritional yeast flakes
  • 1/4 c. raw wheat germ
  • 2 Tbsp. chicken style seasoning
  • 1 Tbsp. onion powder
  • 1/2 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 2 c. water


  1. Combine gluten flour, oats, yeast flakes, wheat germ, chicken style, onion powder, salt and cayenne and mix well.
  2. Add 2 cups water and mix and knead until all the flour is moistened. Shape dough into 2 rolls and chill.
  3. In a large cooking pot, combine broth ingredients and bring to a boil. Slice gluten dough into 1/4 inch slices and drop into boiling broth.
  4. Simmer over medium-low heat for about 45 minutes, stirring occasionally. The gluten is now ready to use in your favorite recipes.
  5. To make into gluten patties, dip in breading meal and place on a baking sheet. Spray lightly with oil and bake at 350 degrees for 15 minutes on each side.
Browse Cook(s): Stephanie Howard
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.