Gluten Steaks
Gluten Steaks in Vegan Turkey Gravy
I have always like breaded and fried gluten steaks. Since they seem to taste best fresh out of the skillet, I have avoided making them for Sabbath dinner if I want to make sure everything is done ahead of time. But this week I decided to fry them on Friday and cover them with gravy and then warm them on Sabbath. I was very pleased and will definitely do that again.
Several years ago, I came across a recipe online for a vegan turkey gravy that I have used every Thanksgiving since then. It’s a rather simple recipe that uses no milk. I do find it hard to whip out the lumps, so a blender , or an immersion blender, has been employed many a time. For this menu I made a half recipe of the gravy. I fried four gluten steaks and put them in a casserole dish and covered them, to the point of “swimming in” gravy. I wanted plenty of gravy for the mashed potatoes and it was an excellent experiment.
Potatoes: Cook and mash the potatoes.
Vegetable: Steam the broccoli and put in casserole dish.
Sabbath: Put gluten steaks and gravy, mashed potatoes, and broccoli in oven right after breakfast to warm. I place my food in my propane oven after breakfast with the pilot light on and then turn the heat up to around 350° about an hour before I plan on serving. If you have a time-bake feature on your oven, this is a good time to use it.
Vegan Turkey Gravy (1/2 recipe)
1½ cup water
1½ tablespoon Earth Balance Margarine
3 or 4 tablespoons flour
2 tablespoons nutritional yeast flakes
¼ teaspoon paprika
½ teaspoon poultry seasoning
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
2-3 drops liquid smoke
Combine the nutritional yeast flakes and spices and set aside.
Melt the margarine in a saucepan over medium heat. Add the flour and stir constantly for a couple minutes, allowing the flour to cook a bit.
Add the spice mixture, stir, and cook for a minute longer. Remove from heat and add in the water and liquid smoke. Return to heat and bring just to a boil over medium high heat, stirring constantly, probably 5-10 minutes. Use immersion blender or pour into a blender to blend if having troubles dissolving the lumps. Test for seasoning and serve.
Breading Meal for Gluten Steaks
Equal portions of flour, nutritional yeast flakes and cornmeal. My sister also adds an equal portion of breadcrumbs. Occasionally I add seasonings of choice.
I also use refined coconut oil for frying my gluten steaks.
