Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Gluten/Soy Meat

Meat - Seitan - -

INGREDIENTS

Pure Soy Protein drink (unflavoured)
Vital wheat gluten flour
Soy protein flour
Water

METHOD

After some experimentation with pure gluten flour, I always found the results too spongy. Looking at a few recipes in Bryanna Clark Grogan's "Authentic Chinese Cuisine" which used soy mince and gluten together, I came up with something.

I had a can of pure Soy Protein drink (unflavoured) that I wasn't using. Combined vital wheat gluten flour and soy protein flour in 50/50 measures and mixed well. Added water until all the flour was in a ball and kneaded for a couple of minutes. Cut into 8 slices and steamed for 20 minutes.

The results, fantasic! Holds together very well (unlike using soy mince and gluten flour) and doesn't have the weird rubberyness of gluten.

I used it to make Char Siu and it was stunning.

posted by Jeff W

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[Reply] - [link] - I have a question about this recipe... - [lindapz] - 2003/08/14 - 00:18

I'd like to try it, but I'm not clear on the protein drink mix-thingy. Do you mean soy protein isolate powder? The drink mixes contain all kinds of stuff, including sugars, flavorings... The soy isolate pure protein powder is pure soy isolate. Also, the directions are not clear. It states 50/50 for soy and gluten; yet has 3 ingredients -- the drink, the soy flour, and the gluten. Will you clarify the measurements please. Thanks, it sounds good.

[Reply] - [link] - Jeff W - [GANESH] - 2009/08/27 - 05:21

Why be so confusing ? Give it us to straight.