Wheat roast

Yield: 6 servings

Measure Ingredient
2 cups Gluten flour
¼ cup Peanut butter or tahini
2 tablespoons Nutritional yeast
2 teaspoons Cumin powder
1 teaspoon Ground coriander
1 teaspoon Garlic powder
½ teaspoon Onion powder
½ teaspoon Salt
½ teaspoon Black pepper
1 cup Water
3 tablespoons Tamari (or soy sauce)
1 tablespoon Vegetable oil
1¼ cup Additional water
¼ cup Cider vinegar
1 tablespoon Dairy-free margarine
1 \N Clove garlic, sliced in half

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.

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.

Mix additional water (1& ¼ 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.)

Top gluten ball with margarine and garlic halves.

Cook in slow cooker on low setting for 5-7 hours.

Slice thinly and serve as you would roast beef. Makes great fajitas and stir-fry pieces.

Note: This recipe can also be cooked in a covered dish in a 250 degree F. oven for 3-4 hours.

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.

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!

(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.)

Posted on GEnie Food & Wine RT Apr 12, 1993 by JORGE [Jorge] MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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