WheatballsSubmitted by: RATSAMONGUS
IntroductionFrom the Nutritional Yeast Cookbook by Joanne Stepaniak. From the Nutritional Yeast Cookbook by Joanne Stepaniak.
1 1/2 cups Instant Gluten flour (vital wheat gluten)
1/4 cup nutritional yeast flakes
1 teaspoon garlic granules
1 teaspoon onion granules
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1/4 teaspoon ground black pepper
1 cup water
3 Tbsp soy sauce
1 Tbsp olive oil
10 cups water or vegetable broth
1/2 soy sauce
Measure out the liquid ingredients, and place them in a small mixing bowl. Stir them together and pour this liquid into the dry ingredients. Mix well. If there is still flour around the edges, add a small amount of additional water (1 to 2 tablespoons only). You should now have a large, firm, spongy mass in the bowl. This is called gluten.
Knead the gluten directly in the mixing bowl for about a minute, just to blend. (Do not add any more flour.) Then form the gluten into 24 balls. To do so, tear off walnut-size pieces of the gluten, and roll them between the palms of your hands into as round a shape as possible.
Place the water or broth and soy sauce for the simmering broth in a 4 1/2 quart saucepan or Dutch oven, add the wheatballs, and bring to a gentle boil. Reduce the heat to medium-low, and simmer the wheatballs partially covered for 30 minutes. Maintain the heat so that the liquid barely simmers, and stir the wheatballs two or three times during cooking.
About 5 minutes before the wheatballs are done simmering, preheat the oven to 400F. Mist a baking sheet with nonstick cooking spray, and set it aside.
Remove the saucepan from the heat, and drain the wheatballs well in a colander. Arrange the drained wheatballs on the prepared baking sheet, and bake them for 15 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user RATSAMONGUS.