Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 bag (22 oz /623 g ) Vital wheat gluten flour
- 2 tablespoons parsley flakes
- ¾ teaspoons garlic powder
- ¾ cup water
- 2 bouillon cubes
- ½ cup soy sauce
- ¾ teaspoons onion powder
- ¼ teaspoon salt
- 1 cup all-purpose flour
- ¾ cup oil
Directions
In a large bowl, combine the gluten flour, garlic powder, parsley flakes, and cup of water.
Knead for about 2 minutes, cover, and set aside for 10 minutes.
Slice gluten into pieces. The smaller the pieces, then firmer the final texture.
Bring a large pot of water to a boil and add bouillon cubes.
Add sliced pieces of gluten to the seasoned, boiling water.
Reduce heat to subtle simmer . Cover with lid and simmer for 55 minutes, stirring occasionally.
Drain substantially larger gluten pieces, and place in another bowl to cool.
In another bowl with a lid, combine all-purpose flour, onion powder, and salt; cover and shake.
In another bowl, pour in soy sauce for dipping.
Dip several pieces of cooled gluten into bowl with soy sauce.
Place gluten pieces in bowl with seasoned flour, cover, and shake.
Fry pieces in frying pan with oil until browned.