Wheat Roast

Ingredients

2 cups Gluten flour
2 tablespoons Nutritional yeast
2 teaspoons Cumin powder
1 teaspoon Ground coriander
1 teaspoon Garlic powder
teaspoon Onion powder
teaspoon Salt
teaspoon Black pepper
1 cup Water
3 tablespoons Tamari (or soy sauce)
1 tablespoon Vegetable oil
cup Additional water
1 tablespoon Dairy-free margarine
1 Clove garlic, sliced in half

Preparation

1
Cut peanut butter or tahini into gluten flour (as you would shortening in corn meal - this is my enhancement). Stir in nutritional yeast, cumin powder, coriander, garlic powder, onion powder, salt and pepper, mixing well.
2
Add tamari and oil to one c of water and pour into gluten mix. Knead into a rough ball and place into a slow cooker (crock pot) that has been sprayed with non-stick spray.
3
Mix additional water (1 & 1/4 c) and cider vinegar and pour over gluten. (I sometimes add about a tb and/or tamari of liquid smoke to add a bit of flavor. How about basil? Sprinkle it on. What the heck.)
4
Top gluten ball with margarine and garlic halves.
5
Cook in slow cooker on low setting for 5-7 hours.
6
Slice thinly and serve as you would roast beef.
7
Makes great fajitas and stir-fry pieces.
8
Note:This recipe can also be cooked in a covered dish in a 250 degree F. oven for 3-4 hours.
9
Note: Makes a "leg of wheat" roast that weighs approx. two pounds. Double the mix for four pounds but cook in 6-quart size crock pot.
10
At the urging of DEEANNE, I am sharing a secret recipe with you. I _hope_ it comes out for you. If it doesn't, please keep it as your secret!
11
(The basics of this concoction are from Shirley Wilkes-Johnson's cooking class. Of course, I've added some enhancements. I can't leave well enough alone.)

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Yield:

1.0 servings

Added:

Sunday, February 14, 2010 - 9:44am

Creator:

Anonymous

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