Wheat Roast (1 version)

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Wheat Roast

2 c Gluten flour

1/4 c Peanut butter or tahini

2 tb Nutritional yeast

2 ts Cumin powder

1 ts Ground coriander

1 ts Garlic powder

1/2 ts Onion powder

1/2 ts Salt

1/2 ts Black pepper

1 c Water

3 tb Tamari (or soy sauce)

1 tb Vegetable oil

1 1/4 c Additional water

1/4 c Cider vinegar

1 tb Dairy-free margarine

1 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 & 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.)

 

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.

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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