I love gluten. And I try to make it as often as possible. I cook it in many different ways, I made stews, gluten skewers, gluten sausages, etc., check the links for different gluten recipes that I have made. I can not find gluten in the stores or even gluten flour. So I make my own from scratch. Making gluten from scratch always takes a little more time but don’t worry the efforts are worth it. If you have gluten flour then it’s not going to be difficult to make this. All you need to do is make your dough, steam it and follow the instructions on marinade.

These gluten steaks are very much delicious. And they taste nice without any store-bought sauces. In my ingredients, you will not find any ingredients like soy sauce, liquid smoke etc., there’s a reason why I don’t use them in my Kitchen. Check the recipe note to find my reasons.

I have noticed that, sometimes the food is good but we spoil it with harmful spices. It is not all spices which are good. We go too far to sacrifice health because of taste. As much as I want my food to taste nice, I also want to make sure it is healthy.


  • 6 cups of whole wheat flour
  • 2 cups of water.

For the marinade

  • 1/2 cup of water or homemade vegetable broth
  • 1 medium onion, you can use the powder one.
  • 1 medium green bell pepper
  • 1 tsp of beetroot paste, homemade or 1tsp of black molasses, this is for natural colouring
  • 1 tsp of garlic powder,
  • 1 tsp of paprika
  • 1 tbsp of tomato paste
  • 1 tsp of cumin powder
  • 1 tsp of grated fresh ginger or ginger powder.


In a large bowl, combine flour and water. Knead 2 to 3 minutes until you have a nice dough.

Fill the bowl with water and let the dough sit for 2 hours or more before washing. This is to help develop the gluten.

Bring the dough to the sink and start washing until the water is clear. It may take 10 minutes. Check my gluten recipe for more details.

Divide the dough into 6 pieces, and prepare 6 long sheets of parchment paper. press and stretch each piece of gluten with your hands until flatten.
Place each steak in the centre of parchment paper and wrap the sides to meet the centre. Repeat with the remaining pieces of gluten.

Bring a pot of water to a boil. Place all the wrapped Seitan dough to the steamer basket, cover and steam for 35 minutes, checking to make sure the pot doesn’t boil dry. After 35 minutes turn the heat off and let the Seitan cool in the pot for another 10 minutes or so.

Meanwhile place all the marinade ingredients in a blender and blend until smooth. (If you don’t like beetroot paste or black molasses, you can leave it out).

Pour the mixture in a small bowl plastic container

Remove the steaks from the parchment paper and place them in the mixture. Let them marinade for 15 to 30 minutes or overnight in the fridge (the texture is much better the next day)

After 30 minutes or on the next day, remove the steaks from the marinade and bake, grill or shallow fry. Enjoy.


I don’t use soy sauce in my Kitchen. Because it has got MSG (monosodium glutamate). Yes, there’s soy sauce which has got no MSG in the ingredients. But I still don’t believe it, because all soya products are tasteless (tofu, soy curl or chunks, soy mince, soymilk, tempeh, etc.), so where does that taste in soy sauce come from? That taste which makes food so tasty with just 1 tsp of it. Also what I know is, companies are given the right to rename MSG under any name they wish as long as they haven’t exceeded a certain required amount. These are my reasons.

Gluten taste better the next day, so if you want a firm and a tasty gluten steak let sit overnight in the marinade. Just spice it with natural spices and you will love the taste.



  • Un bloque de tofu firme, cortado en la forma deseada
  • Aceite de cocinar de soja
  • 1 cebolla, finamente picada
  • Una manotada de apio picado
  • 2 cucharadas de pasta de tomate
  • 1 taza de tomates licuados
  • ½ taza de pimentones verdes, amarillos y rojos
  • ½ cucharadita de comino en polvo
  • ½ cucharadita de sal o al gusto
  • ½ cucharadita de semillas de cilantro
  • 3-4 cucharadas de maicena


  1. En un plato, poner maicena y envolver los trozos de tofu de maicena
  2. Echar aceite en un sartén y poner el tofu a dorarse
  3. Quitar el tofu del sartén y colocar en un plato
  4. En el mismo sartén, añade aceite, cebolla, ajo picado y el resto de los ingredientes al acepto del apio. Revolver y dejar cocer por 3-5 minutos
  5. Cuando este cocido, añade el apio y tofu. Poco a poco añade la pasta de tomate y deja cocinar por otros 2 minutos asta que el tofu se caliente.
  6. Servir en un plato con arroz y rosearle apio fresco y tomillo.


Si te gustan los panqueques entonces te encantarán los picantes, hechos de harina de garbanzos. También llamada harina de Besan o Gram.

Es condimentada con pimentones, habichuelas ( me encantan las habichuelas), cebolla fresca, tomates y especias naturales.


  • 1 ½ taza de harina de garbanzo
  • ½ taza de agua
  • ½ taza de habichuelas (opcional)
  • ½ taza de pimentones amarillos y rojos finamente picados
  • 1 cebolla pequeña, finamente picada
  • 1 tomate en cubos
  • 1 cucharadita de paprika
  • 1 cucharadita de cilantro en polvo
  • ½ cucharadita de cúrcuma en polvo
  • ½ cucharadita de jengibre en polvo
  • Una manotada de apio picado
  • Sal al gusto


En una vasija combine la harina con todos los vegetales y especies. Revolver muy bien para que todos los vegetales estén cubiertos.
Poco a poco añade el agua, constantemente revolviendo asta obtener una contextura de crema/ mantequilla.

Poner un sartén a medio fuego y añadir 2 cucharadas de agua para calentarlo. Cuando toda el agua se evapore, engráselo con un poco de aceite. Añade 1/3 de la mezcla al sartén y muévalo asta que obtenga una forma circular.

Añade ½ cucharadita de aceite a los lados del panqueque.

Cocinar asta que ambos lados estén dorados (2-3 minutos cada lado)

Quitarlos del sartén y servir.


At first when I started making my own homemade soymilk, I would throw away the pulp, not knowing that I could make other great dishes with it. Now I make lots of different dishes with it, savoury and sweet.

Using it to make waffles is one of my favourite, because my kids and I love waffles.

What’s okara (Soya pulp, in case you might be wondering! Okara is the leftover after making homemade soymilk.

I always prefer boiling my soymilk together with the okara, then separate. In this way okara is well cooked.


  • 2 cups cooked okara (soya pulp)
  • 1 cup rice flour
  • 1/2 cup of coconut powder
  • 3 tbsp of honey or maple syrup
  • 1/3 tsp of salt.
  • 1 cup of water or soymilk


Plug in your waffle iron to heat.
In a mixing boil, combine all ingredients together, starting with the liquid ones. Mix everything very well.

Slightly coat the waffles iron with olive oil using a heatproof brush. Put enough batter to cover the griddle, cover with lid quickly. Do not open until the waffle is cooked. Cook according to manufacturer’s instructions to a desired crispness.

When waffles are done, transfer to a clean container and repeat the process with the remaining batter.


Okara waffles cook a bit longer than the usual.


This cassava stew is very delicious and easy. Very simple to make, all you need is boiled cassava roots, some tomato puree and some spices then you are ready to go. Enjoy.


  • 1 and 1/2 cup of boiled cassava roots. Cut into big cubes
  • 1 cup tomato puree, home made
  • 1 small carrot
  • 1 tbsp olive oil
  • 1 tsp rosemary powder
  • 1 small green pepper
  • 1 tsp garlic powder
  • 1 tsp turmeric
  • 1 medium onion
  • Salt to taste
  • 1 cup of water


Place a medium saucepan on the stove. Add oil (do not heat oil), onion, green bell pepper, carrot, and tomato puree. Cook for 3 to 5 minutes. Then add, boiled cassava roots, turmeric, water, garlic powder, rosemary powder and salt. Mix well and cook for 5 minutes.
Remove from heat and serve.