3 cups gluten flour
1 cup unbleached all purpose flour
2 tablespoons nutritional yeast
few shakes black pepper Vegan beef broth:
6 cups warm water
1 tablespoon vegan beef soup base (I use Better Than Bullion)
1/4 cup cabernet (or other dry red wine)
4 tablespoons Bragg's liquid aminos (or soy sauce)
3 tablespoons olive oil
1 tablespoon vegan Worcestershire sauce
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder Vegetables:
2-4 potatoes, chopped
4-6 garlic cloves, finely sliced
1-2 onions, cut in eights
2-4 carrots, chopped
1/4 cup balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt and pepper fresh or dried parsley, to garnish
1. Preheat oven to 325 degrees F, and oil a 10X14" casserole dish. For roast, in a large mixing bowl, combine gluten flour, all purpose flour, nutritional yeast, and black pepper. For broth, combine water, bouillon, red wine, Bragg's, olive oil, Worcestershire sauce, black pepper, garlic powder, and onion powder. (You can use any similar dark vegan beef broth.)
2. Add broth 1/2 cup at a time to the flour mixture, kneading gently until all ingredients are wet and it forms a soft dough. It's not like bread dough, just knead it enough to get everything combined, and then stop; don't overdo it. If you end up adding more broth than the dough can absorb, just pour it back into the broth mixture.
3. Let the dough rest after initial mixing/light kneading, for about 5 minutes. Lightly re-knead dough, forming it into a long French bread loaf shape. Pour about 1/2 remaining broth into pan, place roast dough into pan, then pour the rest of the broth over it.
4. Bake 30 minutes, loosen the bottom of the roast from the pan with a spatula, and bake for 30 more minutes. Using 2 spatulas, turn roast over; bake 30 minutes, turn it again, and bake 30-45 more minutes. While the roast is baking, toss potatoes, garlic, onions, and carrots with balsamic vinegar, olive oil, salt, and pepper.
5. After 2 to 2 1/4 hours cooking time, remove roast pan from oven. Turn roast once more. Pour veggies all over/around roast, return to oven, and cook for another 45 minutes to 1 hour, for a total cooking time of 3 hours. Uncover veggies from roast, and sprinkle with fresh or dried parsley.
Serve with vegan steak sauce, if desired, and good warm bread; enjoy!
Source of recipe: This is the result of adapting and amalgamating every gluten roast recipe I've tried, over the last few years, to get the texture and flavor that works best for me, plus a couple of things that just seemed like a good idea at the time, and for once, actually turned out to be such!