Ingredients
1-3/4 cups vital wheat gluten1/4 cup all-purpose flour3 tablespoons nutritional yeast1 teaspoon salt3/4 teaspoon onion powder1/2 teaspoon garlic powder1/2 teaspoon paprika1/2 teaspoon poultry seasoning1/4 teaspoon pepper1-1/2 cups vegetable broth3 tablespoons canola oilCOATING:1/2 cup all-purpose flour1/4 cup yellow cornmeal2 teaspoons seafood seasoning1/2 cup soy milk1/4 cup canola oil
Preparation
In a large bowl, whisk the first 9 ingredients; stir in broth and oil until mixture pulls away from sides of bowl and form a ball. Turn onto a surface lightly floured with vital wheat gluten flour. Knead 3-5 minutes or until smooth and elastic. Cover and let rest 10 minutes.
Divide dough into 4 equal portions. Shape into 1/2-in.-thick ovals, roughly 3 x 5-in. Place each patty in the center of a 12 x12-in. piece of foil. Loosely fold foil around patties and crimp edges to seal, making 4 packets (leave room in packets for patties to expand while cooking).
In a large saucepan, place a steamer basket over 1 in. of water. Place packets in basket, overlapping as needed. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until firm and no longer sticky, 35-40 minutes. Remove from steamer basket. Leaving in foil packets, refrigerate until cool, about 1 hour.
In a shallow bowl, mix flour, corn meal and seafood seasoning. Pour soy milk in a separate shallow bowl. Dip in milk, then in flour mixture, patting to help coating adhere.
In a large skillet, heat oil over medium heat. Add patties. Cook until lightly browned and heated through, 3-5 minutes on each side.
