6 cups water
4 tablespoons soy sauce
4 tablespoons olive oil
2 cups vital gluten flour
1 teaspoon garlic powder
4 tablespoons nutritional yeast
2 1/4 cups water
3 tablespoons olive oil
2 tablespoons soy sauce
4-6 new potatoes, chopped
4-6 carrots, chopped
4-6 medium yellow onions, quartered
1 head garlic cloves, skinned and kept whole
1. Preheat oven to 450 degrees F. Mix 6 cups water, soy sauce, and olive oil in a large roasting pan, and bring to near boil in oven. Reduce the heat to 350 degrees Fahrenheit.
2. In a separate bowl, place the flour, garlic powder, and nutritional yeast, and pour the 2 1/4 cups water/oil/soy sauce mixture over it. Mix to form a semi-soft dough that holds together well.
3. Work this dough into a log shape that will fit roasting pan nicely with lots of room around the sides to add the veggies later. It should be about 8-12" long. Add the gluten log in the middle of the roasting pan with the hot liquid and cook for 30 minutes in the 350 degree F oven.
4. Turn over and cook another 30 minutes. The log should be about 1/2-3/4 submerged in liquid during this process. Turn the roast again and arrange veggies neatly around it, scattering them evenly throughout. If the roasting pan gets too full, stop adding veggies.
5. Cook this for 45 minutes to 1 hour more, basting the roast and turning the veggies if they start to get too dry or brown on the top. When the water has somewhat evaporated, the roast is firm and cooked with a crusty brown top and the veggies are cooked and nicely browned on the top, it's ready. Slice roast and serve with the veggies on the side.
To make gravy (optional), siphon off 1 1/2 cups cooking liquid from the roasting pan and thicken with a little whole wheat flour. Roast is great next day and will make good sandwich slices.