VEGAN OXTAILS

3ea King oyster Mushrooms (approximately 9oz, halved seasoned & Roasted & Shredded)
Recommended seasoning for mushrooms:
     1/2t Onion powder
     1/2t Garlic Powder
     1t Liquid Smoke
     1/2t Chili Powder
     1/2t Paprika
     1T Canola oil
     2T Water
     1/4t Salt
     1/4t Pepper
1ea White Onions (large, caramelized)
1-1/2c Frozen Spinach
1ea Beefless Bouillon Cube (1T vegetable bouillon)
3/4c Water or vegetable broth (low sodium) 
2c Vital Wheat Gluten
1t Baking Powder
9ea Rice Paper (divided, two cut into strips)

Blend spinach, caramelized onions, bouillon cube, and water (or vegetable broth) in blender until smooth. In a large bowl add vital wheat gluten and baking powder and mix until combined.  Mix in spinach puree until combined and form seitan dough into a ball and allow to rest 10 minutes. Divide dough into thirds and proceed as directed in video.

You can store uncooked Oxtail* cut wrapped tightly in plastic up to 5 days in refrigerator. If you desire to freeze the mock meat, pre-cut your portions and partially cook by way of baking 15 minutes or steaming 15 minutes, allow to cool and store in freezer safe container for up to a month. When you cook your mock meat be sure to bring the internal temperature up to 165 F for food safety.

Video=    https://youtu.be/khzdgJyHAKA