Gluten Cutlets


1 to 2 t. Vege-Sal vegetable seasoning (to taste)
3 c. Gluten flour (quick)
1/2 c. Whole-Wheat flour
3 c. Water (warm)
1/4 c. Bragg Liquid Aminos

12 c. water
3 T. Olive oil
3 T. Vegex brewers yeast extract
1/2 c. Bragg Liquid Aminos
1 lg. Onion (chopped)
2 c. Celery (chopped)
2 Garlic gloves (minced)


In a large bowl, mix dry ingredients. Combine water with Bragg Liquid Aminos. Add water mixture to flour mixture; quickly knead with hands until thoroughly mixed. Form into long roll about 2-1/2 inches in diameter; cut into 1/2-inch thick slices. Pat into circles.

Broth: Combine all ingredients; bring to a boil. Add sliced gluten; boil gently for about 30 minutes. Lower heat; continue cooking for another 30 minutes. Let cool; store cutlets in containers with a little bit of broth.

Yield: 20 pieces.

Nutritional Information:

Per 3-4 cutlets: Calories: 55; Fat: 1 g; Sat Fat: 0 g; Sodium: 163 mg; Carbs: 9 g; Dietary Fiber: 2 g; Protein: 2 g.