Here's a meaty chic!(en- or turf(eylif(e substitute. It freezes beautifully, and is low in cost- a little goes a long way. We first learned about this 1·ecipe ji-om Lance, one of our chejJ at Five Loaves. He made it for our Thanksgiving buffet, and it became a favolite that we included in our Best Gourmet Recipes cookbook. I# teamed later that the original recipe is "Mock Chh·ken" in Gloria Lawson's cool{book,. Tasty Vegan Delights. Here's our adaptation.
2 cups soaked soybeans or garba nzos (if you use canned ga rbanzos: drain the
liquid into a measuring cup and add water to equal ! Y2 cups total liquid)
2 tablespoons soy sauce o r Y4 cup Bragg Liquid Aminos
3 tablespoons Chicken-Like Seasoning
2 tablespoons yeast flakes
1 tablespoon onion powder
1/2 teaspoon garlic powder
2 cups gluten flour
1. To soak soybeans or garbanzos, place at least 1 cup dry beans in about 2 cups of water and leave at room temperature for about 12 hours.
2. Place 2 cups of soaked, drained beans in a blender with 1 V:z cups water and blend.
3. While blending, add seasonings and blend smooth.
4. Pour into a bowl and add the gluten flour. It will become very stif~ and the last of the flour should be kneaded in with your hands. Knead for 2 minutes. If it is too soft (not holding together in an elastic ball), knead in ~ - V:z cup more gluten flour. This can be done in an electric bread mixer or by hand. Longer
kneading will make a final product that is more chewy and elastic, while less kneading will make a final product that is more spongy and breadlike.
5. Form into two oval-shaped loaves and place on an oiled cookie sheet. Bake 50 minutes at 350°F. Cool on a rack. May be frozen.
6. When cool, slice very thin (about 1fa inch) and simmer in the following broth for 5 minutes:
