Gluten steaks

1 cup gluten flour
1 cup liquid made of water with soy, mushroom soy, parisian essence.
2 tsp mixed herbs
Large pot with boiling water

Mix the gluten with the liquid. This will make a very stiff rubbery dough, which will get quite hard to handle, it needs to be kneaded well though. Roll into a ball and leave covered in the bowl for 1 hour. Slice the gluten into thick ‘steaks’ and put into a large pot filled with boiling water. The steaks will need to simmer for about ½ hour. Drain the steaks, and press the excess water out of them. These steaks can be sliced up to go into stirfrys, or minced in the food processor and used instead of mince. The steaks keep in the fridge for about a week, and freeze quite well. Serves: 6

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