Braised Gluten

A Protein Rich Vegetarian Delight

Servings: 6-8 | Prep Time: 5 mins | Cook Time: 1 hr 30 mins

Slow-braised, seasoned gluten is high in protein and infused with flavor. Ounce for ounce, wheat gluten can contain just as much protein as, if not higher than, beef, chicken, pork, or tofu (another vegetarian favorite also with origins from the East). Also known as mock duck, wheat meat, or seitan, gluten has great mouthfeel and is neutral-tasting, taking on the flavor of the braising liquid. Here, it is a complex base infused with dried shiitake mushrooms (deep earthy flavor), aged vegetarian mushroom "oyster" sauce, premium light soy sauce, dried radish strips (robust and almost bovine in flavor) and sweet yellow onion cooked over slow low heat. Add to it fresh shiitake mushrooms, soybean peas, scallions at the end and it's a vegetarian delight.

Tofu has successfully transitioned into the American diet and vocabulary, but wheat gluten has yet to get there in a positive light. Gluten has long been a staple in the Asian vegetarian's diet, popular with devout Buddhist vegetarians for centuries. Given the current gluten-free food trend in the United States, though, even people who can digest wheat gluten are avoiding it. It may take a while longer for gluten to gain traction as a great meat substitute for vegetarians. For this recipe, you may need to seek out an Asian market for dried gluten rolls. In the San Fancisco Bay Area, head over to your local 99 Ranch Market for various forms of gluten (dried, fried, puffed, and more). Dried gluten has great shelf life. It can be stored uncooked and refrigerated for up to a year.

Braised gluten is a fantastic protein-rich main dish for vegetarians or a flavorful side dish for everyone else. Obviously not intended for those who genuinely need to be on a strict gluten-free diet.

• 1 package dried fried gluten rolls, 10.5 oz
• 8 cups water
• 1 1/4 cup vegetarian mushroom "oyster" sauce
• 5 TBSP premium light Chinese soy sauce
• 5 TBSP sugar
• 2 cups whole dried shiitake mushrooms
• 1 cup dried radish strips
• 1 yellow onion, halved
• 1 TBSP minced garlic
• 1/2 tsp white pepper
• 1 bunch scallions, chopped 2" segments
• 3/4 lb fresh shiitake mushrooms,
stems removed, then halved
• 1 cup frozen green soybean peas

In a large dutch oven or pot, combine water, mushroom sauce, soy sauce, sugar, white pepper, garlic, onion, dried whole shiitake mushrooms and dried radish strips. Bring to boil. Cover and turn down heat to simmer.
Simmer 20 minutes. Strain out and discard onion, dried mushrooms and radishes. We just want the flavorful stock without excess rehydrated bulk.
Now add dried gluten to stock. Gluten is rock hard in its dried state (which helps to extend its shelf life), so we'll need to rehydrate it in low, slow heat. Simmer it over low heat covered for 1 hour and 15 minutes.
Then add fresh shiitake mushrooms. Cook 5 minutes. Add soybean peas. Cook another 5 minutes. Turn off heat. Add scallions. Stir well. Scallions will wilt in residual heat.
Serve braised gluten hot or chilled with rice and green baby bok choy. Enjoy!