Santa Maria Style Vegan Grilled Tri-Tip & Chick’n

Ingredients:

Directions:

1. In a medium mixing bowl combine the vital wheat gluten, onion powder, garlic powder, and nutritional yeast. Add the vegetable broth and mix until a dough forms. Knead the dough by hand for 2-3 minutes adding a little extra vital wheat gluten if the dough feels wet or spongy. Continue to knead the dough and sprinkle with additional wheat gluten until it feels smooth, firm and elastic. Knead the dough briefly, it should reach the right texture within 3-4 minutes.
2. Combine the six cups of water, molasses, and tamari or soy sauce in medium saucepan. Bring it to a boil then reduce to a simmer. Cut the dough into three triangular chunks, place them in the simmering broth and cook on medium low for 60 minutes turning them every 10-12 minutes. After sixty minutes there will be very little liquid left in the pan. Transfer to the tri-tips to a cutting board to cool a few minutes before slicing. Once they’ve cooled use a sharp knife to cut them into thin slices.
3. Use a dense protein rich tofu for grilling. Remove the block from the packaging and break it into large chunks, slice the chunks into rough-cut pieces to resemble sliced chicken.
4. Heat a barbecue or flat grill to medium high. Coat the tri-tip and chick’n pieces evenly with high heat oil. Place them on the grill for 2-3 minutes on each side until they begin to brown. Reduce the heat and sprinkle on a generous amount of the seasoning. Continue grilling an additional one-two minutes then transfer to a plate for serving.
5. Serve the tri-tip and chick’n as an entree or in a variety of recipes from tacos to enchiladas. Leftovers make wonderful sandwiches and salads. Both are high in protein and taste so much like their traditional counterparts some people can’t tell the difference. Enjoy!
6. *Note
7. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]