Wheat Roast
By: Anonymous
Published: Sunday, February 14, 2010 - 9:44am

Ingredients




2 cups Gluten flour
cup Peanut butter or tahini
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
cup Cider vinegar
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.)