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Italian Vegan Cutlets

Italian Vegan Cutlets
½ Gallon Water
½ Cup Bragg's Liquid Aminos
¼ Cup Garlic
2 Cups Vital Wheat Gluten Flower
2 Cups cool water
2 Cups bread crumbs
¼ Cup Italian Seasoning
Olive Oil Sautee


Bring to boil the ½ gallon water with Bragg's and garlic. In a bowl mix the vital wheat gluten with 2 cups cool water until it forms a ball. Roll out into a log form on a cutting board and let rest for ten minutes. Then cut ½ inch slices and put into the boiling water. Keep covered with lid stirring occasionally. Be careful not to boil over. Drain water and try to squeeze out a bit. Mix the bread crumbs and Italian seasoning. Bread the cutlets and sauté.

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