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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 (slow cooker) 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.

Some general comments about this recipe:

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