Gluten Roast:
- 2 cups instant gluten flour
- 1 tablespoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- Pinch cayenne pepper
- 1/4 cup vegetarian beef broth powder
or 4 beef flavored bouillon cubes
- 3 tablespoons soy sauce
- 2 tablespoon oil
- 2 teaspoons browning liquid
- 1-1/4 cups cool tap water
Simmering Broth:
- 4 beef flavored bouillon cubes or
1/4 cup vegetarian beef broth powder
- 4 cups tap water
This recipe is cooked in a crock pot and
mixed in a bread maker. It can also be
mixed by hand if you don't have a bread
machine. It has a hearty beefy flavor
and sturdy texture that is remarkably
meat-like.
Begin by preparing the roast.
Bread Machine Method: Measure all of
the roast ingredients into your bread
machine. Turn it on and allow it to mix
for 10 to 15 minutes. Remove the roast
from the bread machine and allow it to
rest for a few minutes. Shape it into a
large, thick oval.
Hand Method: Measure the vital wheat
gluten, onion, garlic, black pepper,
sugar, vegetarian beef broth powder, and
cayenne into a large bowl. Stir with a
fork to distribute the seasonings
evenly. In another bowl combine the soy
sauce, oil, browning liquid, and 1-1/4
cups water. Mix well. Pour the liquid
ingredients into the dry ingredients.
Stir to combine. Knead the dough by hand
for about 10 minutes by the clock. You
want to work the gluten well, so that
the texture of the cooked roast is firm.
Shape the dough into a large, thick
oval.
Crock Pot: Pour 4 cups water, 4
tablespoons beef broth powder and 4
vegetable bouillon cubes in your crock
pot. Mix to dissolve the broth. Place
the beef gluten oval into the broth. Put
the lid on the crock pot and allow it to
cook on low, overnight or for 8 to 10
hours. If you get up in the middle of
the night, take a minute to check the
roast, and flip it over if desired.
Continue cooking until morning. Cool a
little before slicing thin and
serving. Refrigerate leftovers in their
cooking broth. They will keep for about
a week.
Leftovers are delicious in sandwiches,
fried with fresh onions, cut into strips
for stir fries and fajitas, tossed into
pot pies, or ground and used in place of
ground meat. This roast is meaty, full
bodied and very much like beef. Those
vegetarians who dislike foods that are
too meat-like may find it too meaty for
their taste. Makes 8 to 12 servings.
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