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Vegan Pot Roast

1 1/2 cups instant gluten flour (vital wheat gluten)
1/4 cup nutritional yeast flakes
1/2 tsp onion granules
1/2 tsp garlic granules

1 cup water
3 Tbsp soy sauce

oil for sauteeing
3 Tbsp olive oil

2 medium onions,coarsly chopped
2 to 4 medium carrots, peeled and thinly sliced

2 1/2 cups water
2 Tbsp tomato paste
2 Tbsp red wine vinegar
1 1/2 Tbsp soy sauce
1 clove garlic minced or pressed
1/2 tsp dried thyme leaves
1/4-1/2 tsp liquid hickory smoke
1 bay leaf

Place the dry ingredients in a large mixing bowl and stir them
together.

Place the liquid ingredients in a small mixing bowl and mix them
together. Pour this liquid into the flour mixture. Mix well. If
there is still flour around the edges, add a small amount of
additional water (1-2 Tbsp only) You should now have a large, firm,
spongy mass in the bowl. This is called gluten.

Knead the gluten directly in the mixing bowl for about a minute,
just to blend. Form the gluten into a loaf, and return it to the
mixing bowl.

Place 2 Tbsp of the olive oil for sauteeing in a 4 1/2 quart Dutch
oven. Heat it over medium high heat. When the oil is hot, add the
gluten loaf and brown it evenly on all sides, taking care that it
does not stick to the sides of the pot. Transfer the roast back
to the mixing bowl, and set it aside.

Add the remaining 1 Tbsp of the olive oil to the pot, and heat it
over medium high heat. when the oil is hot, add the onions and
saute them until they are lightly browned and starting to caramelize,
about 15 minutes. Add the carrots and saute until they are softened,
about 5 minutes longer.

Add the cooking broth ingredients and bring to a boil. Return the
roast to the pot, and reduce the heat to medium low. Cover the pot
partially and simmer the roast for 1 1/2 hours. Maintain the heat
so that the liquid barely simmers (this is very important because
if it cooks too high it will be gummy and taste like erasers), and
turn the roast over about every 30 minutes).

When the roast is finished cooking, transfer it to a cutting board.
Cover it loosely with foil, and let it rest for 15 minutes.

Remove the bay leaf from the pot, and discard. Transfer the cooking
liquid and vegetables to a blender or food processor fitted with
a metal blade and puree them into a smooth thick gravy.

Pour the gravy into a small saucepan and simmer until it is warmed
through.

To serve, carve the roast on a slight diagonal into thin slices.
Arrange on a serving platter, overlapping them slightly, and spoon
some of the gravy over the top. Serve the remaining gravy on the
side.

Yield: 6 servings

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