1To soak beans, place at least 1 cup of dry beans in 2 cups water and leave at room temperature for 12 hours.
2Place 2 cups of soaked, drained beans in a blender with 1 1/2 cups water and blend. (If using canned beans, see note above).
3While blending, add seasonings and blend smooth.
4Pour mixture into bowl and add gluten flour. It will become very stiff, and the last of the flour should be kneaded in with your hands. Knead for 2 minutes. If it is too soft (not holding together in an elastic ball), knead in 1/4-1/2 cup more gluten flour as needed. This can be done in an electric bread mixer or by hand. Longer kneading will make final product that much more elastic and chewy, while less kneading will make final product more spongy and bread-like.
5Form into two oval-shaped loaves and place on a parchment lined cookie sheet. Bake 50 minutes at 350 degrees F.
6Cool on a rack.
7When cool, slice very thin (about 1/8 inch) and simmer in broth for 5 minutes.
8For a slightly thicker broth (which makes a richer, more attractive presentation), dissolve 1 1/2 tablespoons cornstarch in 1.4 cup water and gradually stir into the simmering cutlets.
**This recipe may be frozen if not using immediately, either before or after simmering in broth.
** May be served as a plant-based turkey alternative for the holidays and other meals or used as a chicken or turkey alternative in various everyday recipes.
** To make as a plant-based beef alternative, use beef-like vegetarian seasoning in lieu of chicken-like seasoning in loaf and broth.