Name: Vegan Char Sui V1
Ingredients: 600 grams fresh gluten; 1 stalk lemograss; The Marinade; 4 T light soy sauce; 2 T dark soy sauce; 1 T ketchup; 4 T Sugar; 2 T Vegetarian Oyster Sauce; 1 t salt; 1 t pepper; 1 t 5 spice powder; 2 T Vegatarian Hoisin sauce; A few drops of red food coloring

Adapted from:

Vegan Char Sui V1

Category: Recipes

Ingredients

600 grams fresh gluten
1 stalk lemograss

The Marinade

4 T light soy sauce
2 T dark soy sauce
1 T ketchup
4 T Sugar
2 T Vegetarian Oyster Sauce
1 t salt
1 t pepper
1 t 5 spice powder
2 T Vegatarian Hoisin sauce
A few drops of red food coloring

Instructions

Cut the gluten into 3 strips
Twist and knot the gluten. This helps the protein strands form long and better mimic meat fibers.
Boil/simmer for ~20 minutes over medium heat with a stalk of lemongrass in the water. Low/medium heat is necessary to make smooth gluten. It is done cooking when it floats. The lemongrass helps counter the wheat gluten smell in the finished product.
Remove from the water and let it cool before you untie the knots.
While it is cooling mix the marinade
Toss the gluten in the marinade and let rest for 30 minutes
Deep fry the marinaded gluten in 2 cups of oil until lightly brown. ~5 minutes
Drain the oil
Add the marinade to the pan. Use a bit of water to get all of the marinade from the bowl
Put the gluten back in the pan and cook on low until the sauce has thickened

https://unicornshatevegans.com/2018/03/24/vegan-char-sui/

Adapted From:

Excellent base for various wheat meat dishes

600 grams of gluten requires 2.5kg flour (approximately 5 lbs)

Fresh Wheat Meat (gluten)

Category: Recipes

Ingredients

1kg plain flour
750ml water

Instructions

Put flour in large bowl
Add water a little at a time while stirring (older flour might need a bit more water)
Knead by hand until it is a soft dough
Let is rest for 15 minutes
Cover with water and let rest another 30 minutes
Knead in the water until the water becomes very opaque. You are washing the starch out of the dough to be left with the gluten.
Strain, add back to bowl with fresh water, and repeat the previous step 2-3 times
You will know you have washed it enough when the water is barely cloudy mand you are left with a very rubbery ball
Drain well, then soak in clean water for 30 minutes. This will help the gluten swell and the dough ball will become smooth on the outside. Very important for proper texture.
After soaking you turn it into itself to form a smooth ball
Let rest in the water for another 10 minutes before making it into anything

https://unicornshatevegans.com/2018/03/24/fresh-wheat-meat-gluten/