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Gluten Roast

What you need: 

2 cups wheat gluten (or Vital Gluten)
2 cups water
1/2 cup peanut butter
1/4 cup soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon sesame oil

What you do: 

Mix water and wheat gluten and knead until well-blended. Cut into small chunks. Mix remaining ingredients and add gluten chunks. Mix with your hands until stringy and gooey- it does not have to be blended. Place mixture into a greased loaf pan and bake at 350º F for 90 minutes. It can be broken apart or sliced with a sharp knife and resembles meat.

Preparation Time: 
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

I made this roast last night and, I took into account of what debilewis wrote in her review.
So I decided to put flavouring in the two cups of water which was to be mixed with the two cups of gluten flour.
Doing it this way I considered the best way to incorporate into the gluten flour.
So I put garlic powder and onion powder and ground celery which I recently found in the supermarket.
And vegetarian stock powder which I find is a great flavouring. And a dash of Hickory liquid smoke because, I didn't have any nutritional yeast or liquid aminos.
If you want amounts I used 4 teaspoons of the stock powder but you could use more.
And 2 teaspoons of the garlic powder, onion powder and celery powder. And you could use more of these also if you wanted to.
And put the peanut butter and soy sauce and the oil also into the water.
I found that the water mixture mixed very well into the gluten flour.
You could see the water bubbling at the sides as it was cooking and it came away from the sides like a cake when it was cooked.
When I took it out, it was very crusty on the top as debilewis had said, so I covered it with alfoil and the steam generated under the alfoil softened the top and made it perfect.
It made for a great meal and one that I would gladly make over and over again.

I forgot to mention that I also put a sprinkling of dried mixed herbs into the water also.

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I made this roast last night and, I took into account of what debilewis wrote in her review.
So I decided to put flavouring in the two cups of water which was to be mixed with the two cups of gluten flour.
Doing it this way I considered the best way to incorporate into the gluten flour.
So I put garlic powder and onion powder and ground celery which I recently found in the supermarket.
And vegetarian stock powder which I find is a great flavouring. And a dash of Hickory liquid smoke because, I didn't have any nutritional yeast or liquid aminos.
If you want amounts I used 4 teaspoons of the stock powder but you could use more.
And 2 teaspoons of the garlic powder, onion powder and celery powder. And you could use more of these also if you wanted to.
And put the peanut butter and soy sauce and the oil also into the water.
I found that the water mixture mixed very well into the gluten flour.
You could see the water bubbling at the sides as it was cooking and it came away from the sides like a cake when it was cooked.
When I took it out, it was very crusty on the top as debilewis had said, so I covered it with alfoil and the steam generated under the alfoil softened the top and made it perfect.
It made for a great meal and one that I would gladly make over and over again.

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I feel bad saying this, but this was AWFUL. It had almost no flavor, and the consistency was super-crunchy (it hurt my teeth!) on the outside, with a clumpy, gummy inside. What a disappointment!

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