Twice-Baked Crispy Gluten
2 c vital wheat gluten, stirred before measuring
2 c water, less 2 T water
1 T olive oil
2 c onions, minced
3 t garlic, minced
1/4 c tahini
1 c nutritional yeast
2 t sage
2 t salt
2 t paprika
1 t black pepper
Earth Balance margarine, optional
2 c saltine cracker crumbs, fine
1 t garlic powder
1/2 t salt
1/2 t black pepper
4 T neutral oil
Mix the vital wheat gluten with water, knead for a few minutes. Let the gluten sit for 30 minutes. Knead the gluten again for another few minutes. Let the gluten sit for another 30 minutes.
In the meantime make the filling. Heat a pan on high, add the olive oil, onion and garlic. Cook the mixture on medium until the onions are nice and golden and very soft, about 10 minutes.
Transfer to a bowl and add the tahini, nutritional yeast, sage, salt, paprika and black pepper and mix very well until it is all homogeneous.
For the crumb mixture, mix the fine cracker crumbs with the garlic, salt and pepper in a bowl.
Prepare 2 baking pans with 2 Tablespoons of oil in each.
Now slice the gluten in half, working with the first half first. Cut this half into 6 equal pieces. Work in a large enough area so the gluten does no touch otherwise they will stick together again.
** It is important that your surface is dry before rolling your gluten. Gluten sticks better to dry surfaces and is easier to keep in place (so it doesn’t stretch back into a smaller piece).**
Begin to stretch the gluten with your hands. If the piece you are working with is not relaxed, put it to the side and work with another pieces.
Stretch a piece into a long thin dough about 6X2 inches, spread a teaspoon of margarine on the piece if using and about 2 Tablespoons of the filling mixture. Now roll the dough up, stretching it as you go, making sure that the filling is totally inside the gluten. Roll the gluten ball in the cracker mixture and place on the prepared pan.
Bake the gluten on 375 for 50 minutes, flipping halfway through. At this point you can freeze them in bags and follow the reheating instructions. If you want to eat it right away and it is not crispy enough, broil on each side on low for a few minutes.
To reheat, broil on low for 10 minutes or until the gluten is crispy, flipping it halfway through. If frozen, allow to sit outside for ten minutes before broiling. Do not bake them, they will be dry and tough.
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