The best meaty, juicy, vegan steak you will ever eat! Made from onions, mushrooms, wheat gluten, and spices and cooked to perfection.
Add the final 1/4 cup of wheat gluten and knead it in with your hands until you have a firm dough that no longer feels wet to the touch. (You may need to adjust it a little - the amount of wheat gluten needed may vary slightly depending on the amount of moisture in your onion and mushrooms.)
Flatten the gluten dough in a circle on the countertop and cut it into 4 large steaks (or 6 smaller ones.)
Pour the broth over the seared gluten steaks. This should just barely cover them. Cover with a lid and simmer at a slow boil for 45 minutes. (Flip the steaks after 25 minutes) (Check on the steaks frequently towards the end of simmering to make sure all of the liquid did not evaporate. If the liquid is low add a few more tablespoons. If you still have lots of liquid at the end of cooking simmer for a few more minutes with the lid off. See the picture above of how it should look after simmering.)