Vegan Chicken Steaks



12 cups water
1 medium onion, chopped
1 T salt
2 T Bill's Best Chick'nish
1 tsp. oregano
1 tsp. marjoram
1 T garlic granules
2 T onion granules
3 T Bragg's Liquid Aminos


1 cup sunflower seeds
1/2 cup nutritional yeast flakes
1/4 cup rolled oats
2 tsp. onion granules
2 tsp. garlic granules
1-3/4 cups warm water
1 tsp. salt (optional)
2-1/2 cups vital gluten flour


  1. Combine all broth ingredients in a large stockpot. Bring to a boil and let simmer 15 minutes prior to adding steaks. If you start this first, it will be ready when you add the steaks.
  2. In a blender, combine seeds, yeast, oats, onion & garlic granules & warm water. Process approximately 2 minutes, until smooth.
  3. Pour into mixing bowl. Using the dough hook, add gluten flour. Process until it is a smooth and rubbery ball (5-10 min). You can also use the dough setting on your bread machine, or mix and knead by hand.
  4. Spray cutting board with cooking spray. Cut dough into 2 parts & shape into 2 logs about two inches around. Let rest 15 minutes. Slice logs into 1/4 inch slices (or smaller pieces to use in pot pies or casseroles), dropping into boiling broth as you go.
  5. When all slices are in the broth, turn heat down to a slow simmer and cook 1 to 2 hours. Steaks will almost double in size and become lighter in color. If possible, allow steaks to sit in broth in refrigerator overnight to absorb maximum flavor.

Can be used as steaks by breading and frying or baking, or using without further cooking in recipes or sandwiches. Grind in food processor with "S" blade to use in place of burger. Yields 40 steaks.

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