Yum! I make this vegan by using Imagine's Creamy Portobello Mushroom Soup (it's a brand- look in the natural food section of the grocery store). Comes out perfect every time.

Reviewed On: Nov. 26, 2009

This is a good recipe ingredient wise, but the instructions make it more complicated than necessary. Try this instead - mix all ingredients in a large bowl, except the wheat gluten, till smooth. Then add gluten to the bowl and mix with a spoon till most of the gluten is moist. Then you can knead for a minute or two. Now your ready to break into chunks, shape and bake. I also found the bake time to be a bit long- try 10 minutes less.

Reviewed On: Nov. 16, 2009

Great recipe, I've made it twice now, the first as a thick soup, the second served over rice. The flavors are right on and it tastes very rich. I also used a whole can of coconut milk each time. Oh and if your having a hard time finding fenugreek, check out indian food stores.

Reviewed On: Oct. 25, 2008