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Wheat Roast 2
Yield: 6 servings

2 c vital wheat gluten
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 garlic clove; sliced in half

Cut peanut butter or tahini into gluten flour. Stir in nutritional
yeast, cumin powder, coriander, garlic powder, onion powder, salt
and pepper, mixing well.

Add tamari and oil to one cup 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 cups) and cider vinegar and pour over
gluten. (I sometimes add about a tablespoon of tamari and/or liquid
smoke to add a bit of flavor.)

Top gluten ball with margarine and garlic halves. Cook in slow
cooker on low setting for 5 to 7 hours.

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

This recipe can also be cooked in a covered dish in a 250 degree
F. oven for 3 to 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.


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