(Courtesy of The Cooking Light Gluten-Free Cookbook).

Yield: 4 servings (serving size: 1 steak, 1/3 cup gravy, and 1 teaspoon parsley)

Be sure to buy regular soy milk, not light, for the best results. You can also use cow’s milk or hemp milk in this recipe.

1 cup basic breading mix for fried foods

2 cups plain soy milk, divided

2 large eggs

4 (4-ounce) cubed steaks

Cooking spray

2 tablespoons canola oil, divided

1 tablespoon cornstarch

½ teaspoon salt

½ teaspoon freshly ground black pepper

4 teaspoons chopped fresh parsley

Place basic breading mix for fried foods in a shallow bowl. Combine ½ cup soy milk and eggs in a separate shallow bowl, stirring with a whisk. Dredge steaks in breading mix. Dip in egg mixture; dredge again in breading mix.

Coat a large skillet with cooking spray. Add 1 tablespoon oil; place over medium-high heat until hot. Fry 2 steaks in hot oil 4 minutes on each side or until golden brown.

Transfer steaks to a platter. Repeat procedure with remaining 1 tablespoon oil and remaining 2 steaks, reserving drippings in pan.

Combine remaining 1 & ½ cups soy milk, cornstarch, salt, and pepper in a 2-cup glass measure, stirring with a whisk until smooth. Stir milk mixture into drippings in pan. Bring to a boil over medium-high heat; cook, stirring constantly, 1 minute or until thickened.

Spoon gravy over steaks. Sprinkle evenly with parsley.

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