Wheat Meat
April 1977

“Wheat Meat,” Ensign, Apr. 1977, 67

Wheat Meat

We have learned to make a new “fake meat” out of our wheat. It took some daring to try it because the directions sound like a lot of trouble. But once we tried it, we found that the process was really very easy. Besides, the “meat” was so good it would have been worth any amount of effort.

Here’s what to do:

1. Place a large double-handful of freshly ground whole wheat flour in a bowl and mix in enough water to form a dough ball.

2. Let the dough ball sit for a minute while you add to a big pot of water beef bouillon, celery, onion, garlic, or whatever else you would like to use as seasoning. Put this pot of seasoned water on the stove to boil. It will be used later to flavor the meat.

3. Knead the dough ball until it is elasticized (much like bread dough).

4. Remove the ball from the bowl and fill the bowl with cold water. Place the ball in the cold water and, using the full, open hand, press the ball together, then press it down, then together, then down. This process washes the starch out. The water will turn a milky white very quickly. Take the dough ball out and change the water. (If the dough ball is left in the bowl, the water pouring on top of it will break it up.)

5. Keep pressing the dough ball in clear water, changing the water often, until all the starch has been washed out and the water remains clear after pressing the dough ball in it.

6. The dough will look strange and fibrous. With a rolling pin, roll just the end of the ball. (It will roll like pizza dough, stretching out flat and snapping back when the pressure is let up.) Quickly cut off a strip and toss it into the pot of flavored boiling broth. Repeat the process until the whole dough ball is used.

7. Cook the strips in the broth for about 1 1/2 hours. Meanwhile, make another batch of dough.

8. By the time the second batch is ready to roll and cut, the first batch is ready to be taken out of the pot. Take the strips out with a slotted spoon and place them on an oiled cookie sheet. Put the second batch of strips into the broth to cook.

9. Bake the tray of strips in the oven for about 1/2 hour at 350° or 400°. Remove when they are starting to get crispy. You can use them immediately or freeze them for future use.

10. How do you use them? In any recipe that calls for beef strips—spaghetti, lasagne, chili, hamburger pie, tamale pie, Stroganoff, or in any Chinese-food recipe. They are really delicious! Mary Johansen, Chelsea, Massachusetts