Ingredients
- 1 - 2 tsp. Vege Sal (or to taste)
- 3 c. gluten flour
- 1/2 c. whole-wheat flour
- 3 c. warm water
- 1/4 c. Bragg’s Liquid Aminos
- 12 c. water
- 2 Tbsp. olive oil
- 3 Tbsp. Vegex
- 1/2 c. Braggs Liquid Aminos
- 1 large onion, chopped
- 2 c. celery, chopped
- 2 cloves garlic, minced
Directions
-
Combine gluten flour, Vege Sal and whole-wheat flour.
- Mix 3 c. water and 1/4 c. Bragg’s Aminos. Add to the flour mixture and knead quickly and thoroughly.
- Form into a long roll, about 2 1/2 inches in diameter. Slice about 1/2 inch thick.
-
Combine broth ingredients in a large stockpot and bring to a boil. Add sliced gluten and boil gently for about 30 minutes.
- Lower heat and continue cooking for another 30 minutes. Let cool, then store in containers with a little of the broth. Gluten can be canned or frozen.