Walnut Gluten



  • 1 c. water
  • 3/4 c. walnuts
  • 1/2 tsp. sea salt
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1+1/2 c. gluten flour
  • 2 Tbsp. whole wheat flour


  • 5 c. water
  • 1/4 c. soy sauce, unfermented
  • 1/2 tsp. seas salt
  • 1 tsp. onion powder
  • 1 tsp garlic powder
  • 2 Tbsp. nutritional yeast flakes


  1. Prepare broth by combining all ingredients in a large saucepan. Bring to a boil.
  2. For gluten, place walnuts, 1 cup water, sea salt, onion powder and garlic powder into blender. Blend until very smooth.
  3. In a medium bowl, combine gluten flour and whole wheat flour. Mix well, then add the liquid from the blender. Mix and knead until a dough is formed. On an oiled counter, shape the gluten dough into a roll, then slice into 12-inch slices. Drop the slices into the boiling broth, reduce heat and simmer for about 30 minutes. Cool.
Browse Cook(s): Kyong Weathersby
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.