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Wheat Roast
Yield: 6 servings

2 c vital wheat gluten
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
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

Stir in gluten flour, nutritional yeast, cumin powder, coriander,
garlic powder, onion powder, salt and pepper, mixing well.

Add tamari and oil to one cup of water and pouir into gluten mix.
Knead into a rough ball and place into a slow cooker or crock pot
which has been sprayed with non-stick spray.

Mix additional water (1 1/4 cups) and cider vinegar and pour over

Top 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.

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

Note: This recipe makes a wheat roast that weighs approximately
two pounds. For a four pound wheat roast, double the recipe
ingredients and cook in a 6 quart crock pot.


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