Vegan Comfort Food that evokes old timey recipe! This is a fun Sunday dinner that evokes grandma's chops, mashed potatoes, and gravy! You must do steps one and two before cooking the recipe to have everything prepared for Sunday (one day make gluten ball and soak, next day marinate, next day cook).
Gluten Chops with Mashed Potatoes and Miso Gravy.
Whole wheat flour (This recipe uses a lot of flour, as when you are done you will have "chops" that are 1/3 the size of the dough ball you originally made. If you are feeding a large family, use a 5# bag)
Tamari or Bragg's Liquid Aminos
Vegan Fat of choice (margarine, oil)
Milk of choice (soy, rice, almond)
1. Make gluten: Use fresh-as-possible whole wheat flour. Make into a non-sticky dough ball (just water and flour) and immerse in water (enough to cover it) overnight. The next day, rinse out starch and bran (you can place a cheesecloth down in the sink as you rinse if you wish to keep the bran for other purposes) until you are left with a rubbery blob of gluten (it will be about 1/3 of the ball's original size).
2. Make marinade and marinate chops: Cover with veggie broth, mixed with tamari or Bragg's Liquid Aminos, liquid smoke, and some cumin to taste. Marinate overnight.
3. Sunday Dinner time:
a. Boil potatoes. Mash them with your favorite fat (vegan margarine, olive oil) and milk (rice, soy, etc). I like to add garlic to mine.
b. Pan fry gluten into chop-sized pieces in oil of choice. Gluten chops will brown slightly. Remove from pan and keep warm while you prepare gravy.
c. Prepare gravy. Saute onions and mushrooms. Add veggie broth and simmer with miso paste to taste. Thicken with corn starch solution (1 T cornstarch to 1 c water). Pour gravy over potatoes and chops and serve.
It sounds more complicated than it is. While the days out prep requires advance planning, the total cook time is one hour (because potatoes take so long to cook) but hands on-time is like 30 minutes tops. It is delicious! We serve this with a green veggie.