4 1/2 cup vital wheat gluten (not gluten flour)
2 tablespoon garlic powder
2 tablespoon onion powder
1 tablespoon cumin
1/2 cup nutritional yeast (not Brewer's or Baking)
2 tablespoon tomato paste
2 tablespoon browning sauce or stew seasoning
2 tablespoon vegan boullion paste (I used Better Boullion vegetable broth)
Water, hot, enough to make 4 cups
10 small red potatoes
10 small carrots (the little ones in a cello bag)
2 medium onions, peeled and quartered
6-8 cups water and broth powder or boullion to make a well seasoned broth
3 drizzles of EVOO and some general seasoning (Mrs. Dash is what I used)
Mix first 5 dry ingredients in a stand mixer with a dough hook. Mix next 3 wet ingredients into the water, again, enough to make 4 cups liquid. Have some extra hot water standing by your mixer. While mixer is running on low, add hot water broth in a stream into the gluten until you have a uniform moist lump. It will be gummy, dark and sticky. All dry residue should incorporate. If it does not, add a little water until it is all being squished by the kneading arm. Knead for a few minutes to let the proteins strengthen. Pull out of bowl, place between 2 plates and put some heavy books or a brick on top of the plates. Let sit for an hour or two.
Put back in mixer, knead again for 3-5 minutes. Cut the potatoes into chunks, and drop the potatoes, onions, carrots and boullion water into a medium to large pot and put heat on high. When the water starts to simmer, pick up the gluten mass, trying to form it into a roast shape, and gently slide it into the water. Let cook for 45 minutes. It may break up some, don't worry about it.
Take all veggies and roast, place on baking pan or flat aluminum pan, drizzle with Extra Virgin Olive Oil and sprinkle with Mrs. Dash. Roast on High, or 450 F for 5 - 10 minutes to slightly brown. Serve hot.