Gluten Roast:
- 2 cups instant gluten flour
- 2 packets vegetarian ham broth
powder (I use Goya brand)
- 1/4 teaspoon cloves
- 1/8 teaspoon cayenne
- 1/3 cup maple syrup
- 1 teaspoon liquid smoke
- 2 tablespoons soy sauce
- 2 tablespoons oil
- 1-1/4 cups water
Simmering Broth:
- 4 packets vegetarian ham broth
powder (I use Goya brand)
- 2 tablespoons liquid smoke
- 1/4 cup soy sauce
- 1/2 cup maple syrup
- 1/2 teaspoon black pepper
- 1/4 teaspoon cloves
- 4 cups tap water
This recipe is mixed in a bread maker
and cooked in a crock pot. It can also
be mixed by hand if you don't have a
bread machine, but you really need a
crock pot for the slow cooking that
gives this roast it characteristic
texture. It has a succulent, subtly
spicy, ham flavor and the texture that
is remarkably similar to dry roasted
ham. This recipe is surprisingly
meat-like, and well worth the small
effort it takes to prepare.
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
dough 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, broth powder, cloves and cayenne
into a large bowl. Stir with a fork to
distribute the seasonings evenly. In
another bowl combine the maple syrup,
liquid smoke, soy sauce, oil 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: Prepare the Simmering Broth
by combining all of the listed
ingredients in your crock pot. Stir
briefly to dissolve the broth powder.
Place the glam gluten oval into the
broth. Put the lid on the crock pot and
allow it to cook on low, overnight or
for 8 to 12 hours. If you get up in the
middle of the night, take a minute to
check the ham, 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 glam and
cheese sandwiches with mustard and mayo.
This roast can also be sliced thin &
fried in a little oil or cooked with
scrambled eggs or tofu for breakfast. It
is excellent sliced and served on fresh
hot biscuits with juicy ripe tomatoes.
Other ideas include chopping it finely
and adding it to grits or cornmeal mush,
adding 1/2 to 1-cup to Red Rice or Dirty
Rice, or mincing it finely and using it
to make vegetarian ham salad. It is also
excellent in sweet and sour sauce with
pineapple and stir-fried green pepper
strips or french style green beans. This
roast is sweet, smoky, salty and has
just the right amount of spiciness to
make it full-bodied and flavorful. Those
vegetarians who dislike foods that are
too meat-like may find it too meaty for
their taste. Makes 8 to 12 servings.
|
