Ingredients

• 1 cup vital wheat gluten
• 4.5 cups vegetable broth , divided
• 0.25 cups liquid aminos , such as Bragg®
• 3 tablespoons nutritional yeast
• 1 tablespoon olive oil
• 1.5 teaspoons minced garlic
• 4 cups water
• 0.25 cups tamari

Instructions

1. 1 Stir wheat gluten, 1/2 cup broth, liquid aminos, nutritional yeast, oil, and garlic together in a bowl until ingredients come together into a ball. Knead until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into 1/2-inch-thick patties.
2. 2 Combine remaining 4 cups vegetable broth, water, and tamari in a large pot; bring to a boil. Carefully lower patties into boiling broth; cover the pot and return to a boil. Set the lid slightly askew to vent steam and reduce the heat to low. Continue simmering, turning occasionally, until patties are firm, about 1 hour.
3. 3 Remove from the heat and uncover the pot. Allow patties to cool in broth for 15 minutes before serving.

Nutrition per serving