* If preparing for someone who eats kosher, check they are happy to eat Henderson's relish, which contains spirit vinegar. This ingredient is optional.
Serves: 4–6
Time to prepare: 25 mins
Time to cook: 20 mins
Dietary requirements: Dairy-free, Egg-free, Kosher, Vegan
Ingredients
240ml vegetable stock
100g TVP granules
2 tbsp dark soya sauce or tamari
145g wheat gluten flour
1 tsp fresh or dried thyme, finely chopped
1 tsp fresh or dried oregano
1 large garlic clove, finely chopped
Few dashes of Henderson’s Relish (optional)
½ tsp smoked paprika
80ml olive oil
Instructions
Using hands, combine all ingredients in a large bowl, mixing thoroughly.
Once mixed well, leave to stand for 20 minutes to allow gluten to develop.
Divide into six equal portions, forming into steak shapes. The mixture will be slightly sticky and may crumble but don’t worry about this.
In a non-stick pan, fry the steaks for up to 5 minutes each side. Alternatively bake in a medium oven (190°C/gas mark 5) for 20 minutes.
Serve with chips or mash, rich onion gravy, and seasonal vegetables.
Tip: The uncooked mixture can be frozen for up to 3 months, or stored in a fridge for 3 days, if sealed.
Comments
Steve M Navarra, Sr.
10 January, 2018
Wow. Simply WOW.
I’ve used these as ‘steaks,’ with gravy, braised in sauce, made into mock ‘chicken’ wings (breaded and fried, baked for a short time in the oven and sauces with Buffalo-style ht sauce…they’re SUPER!
If I’ve said this before, it bears repeating; I can assure you, I’ve shared the link often, and with pride.
Thanks!
Maggie Lister
11 January, 2018
Thank you for your comment Steve, it’s great that you enjoy the recipe so much and have used it for different meals!
Steve M Navarra, Sr.
10 January, 2018
Wow. Simply WOW.
I’ve used these as ‘steaks,’ with gravy, braised in sauce, made into mock ‘chicken’ wings (breaded and fried, baked for a short time in the oven and sauces with Buffalo-style ht sauce…they’re SUPER!
If I’ve said this before, it bears repeating; I can assure you, I’ve shared the link often, and with pride.
Thanks!
Maggie Lister
11 January, 2018
Thank you for your comment Steve, it’s great that you enjoy the recipe so much and have used it for different meals!