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Gluten Roast

What you need: 

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

What you do: 

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.

Preparation Time: 
3 hours
Cooking Time: 
Servings: 
8 to 10
Recipe Category: 

SO HOW'D IT GO?

I made this for dinner and it was Great! Thanks.

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Wow, excellent! I changed up a couple things (of course-- being flatly incapable of following recipes as written!), but was VERY pleased with how it turned out... the best texture of any veggie roast I have yet made, and a strong contender (with 'turkeyish' spice modifications) for Thanksgiving dinner... I used 1-1/2 cups gluten + 1/2 cup white flour instead of all gluten, kneaded together with 2 cups water/ Bragg's/ olive oil combined with a tablespoon or so of 'steak' sauce, 1/2 tsp or so of liquid smoke, 1/2 tsp or so of Worcestershire sauce, and 1/2 tsp or so of pepper... that was too much liquid, next time I'll use about 1 to 1-1/2 cup of water, but anyway... With the white flour added in, the loaf was staying too soft to turn, when cooked per recipe's original directions (in broth/ roasting pan w/ veggies), so I ended up moving it to a loaf pan by itself (less liquid) and basting/ turning every 30 min. Took longer than original recipe, maybe 2.5-3 hours, but MAN it was delicious!!! Perfect texture, not rubbery at all, nice & firm but juicy and delicious ... mmmmmmm!!!

I also tweaked the 6 cups of cooking broth: used 3 cups veggie broth + 3 cups water + olive oil + generous black pepper, a couple tablespoons 'steak' sauce,  about 1 tablespoon veg Worcestershire, & about a teaspoon of liquid smoke, for the broth to cook the root veggies in, and I LOVED the flavor... will keep these additions when I make it again.

And oh yes: I WILL make it again! Thanks for the recipe!

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I loved the idea of this, but I don't think it lived up to my expectations. The veggies and the broth were very good, but I thought the roast was kind of bland. :/ I think it's missing something, but I think I'll take some of the suggestions from other posters and add some herbs or something if I make this again.

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This roast worked out amazing for me! I made it as the center piece of a big family and friends Thanksgiving dinner--I wanted it to be fancy, so I stuffed it with apricot and walnut wild rice then I wrapped the entire toast in pastry dough. It looked a little monstrous, but people LOVED it so much! I was really worried because I had never worked with gluten before--and seriously--super easy and so good! It gets better as left overs too!

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awesome recipe, made it without the vegetables though. the texture was not too chewy and it was really good with the chicken gravy from this site. I also added chicken seasonings and sage.

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Finally, a gluten recipe I like!  I've made some others that were just too fluffy and moist for me.  This one has the dense, "meaty" texture I like.  Great flavor too.  The gravy is delish! ;)b

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I made this last year for Christmas, and I'm making in again this year.  It was SOOOO good.  I added, I think, vegetarian chicken powder to the wheat gluten mix, and rubbed herbs all over the roast.  It was by far our favorite dish.  Makes EXCELLENT gravy too!!

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