Thelma's Gluten Steaks

Published December 2011


1 med. onion, cubed
1⁄2 C quick oats
1⁄4 C nutritional yeast
1⁄4 C wheat germ
1 1⁄2 C water, warm
2 – 2 1⁄2 C gluten four

1 1⁄2 Quarts of water
2 T McKay’s® beef or chicken seasoning
2 celery ribs, finely chopped
2 t basil
1⁄2 C vegetable oil
2 cubes or 2 t of Vegex®
1 C of soy sauce
1 med. onion chopped



Vege-Steaks: Whiz the onion, and all vege-steak ingredients except flour. Pour resulting liquid into mixing bowl and add flour. The more flour the denser the steak will be. Quickly mix and work until a nice smooth ball of dough is formed. Cut ball of dough in half and form two 6” loaves. Cover with damp cloth and set aside for 2 hours. After the dough has relaxed for 2 hours, slice the loaves into 8 pieces each. Take each piece and stretch to form a flat patty shape.

Broth: Combine all broth ingredients into a large pot and bring to slow boil. Drop patties into broth, cover and stir every 5 to 10 minutes for one hour. When done, serve in place of steak, or bread and fry for sandwiches. May also grind to use as a burger substitute. Left over broth may be saved to make more steaks or as a base for gravy.

Thanks to staff member Kip Bradford for sharing this favorite family recipe.

Download PDF version HERE

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