2 C vital wheat gluten flour (Bob’s Redmill brand or Anthony’s)

1/2 cup nutritional yeast

Onion powder

Italian seasoning or all purpose seasoning

Garlic powder

2 cups water (add water last)

If you want it thicker, add less water.

Mix well. It should be stretchy. Put aside.

Put to boil

6 cups water

1/8 to 1/3 cup liquid aminos (depending on sodium amount tolerated(

2 Tablespoons date syrup

When the liquid mixture is boiling, add pieces of the gluten mix to it. Add pieces as small as a half tablespoon as they will inflate while boiling. Let boil for about 20 minutes until cooked through.

Preheat oven to 350. Put parchment paper on baking sheet. Use slotted spoon to put gluten on baking sheet. Bake for 20 minutes. If not stir frying, you can add teriyaki glaze, stir, then bake.

In stone pan, dry sautée mixed stir fry vegetables (mushrooms, onions, peppers, broccoli, green beans, etc.). You can use frozen bags of stir fry. Add baked gluten. Add salt-free seasoning like Mexican Fiesta, Italian Seasoning, all purpose seasoning, onion powder, and nutritional yeast.

Add teriyaki glaze (1/8–1/4 cup liquid aminos, 1–2 T date syrup, 1 T lemon powder) to pan and stir well to coat everything. Cook for a few more minutes so that the flavor goes through.