Many have asked me what I do for protein. This is one of the alternatives. There are a lot of other recipes for this but this one has no added oil. It marinates well and can be used in many of the recipes you have that use meat as a protein. You can also pulse it in a food processor to make ground meat type foods. Lots of experiments with this to get the texture so enjoy.
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2 Cups Vital Wheat Gluten
1/2 Cup chickpea flour
1/2 Cup Nutritional yeast
2 tsp Onion powder
2 tsp Garlic granules
1/2 tsp white pepper
12 oz firm tofu
1 1/2 Cup water or RVS (Roasted Vegetable Stock) or any other vegetable stock
3 Tbl. Soy Sauce, Tamari or Braggs Liquid Aminos
2 Cups Hot Water or Roasted Vegetable Stock
1/3 Cup Chicken Style Vegetarian Broth Powder
6 cloves crushed garlic
1 tsp each Poultry herbs (Rosemary, Sage, Thyme) Crushed
1/2 teaspoon white pepper
Blend the wet mix in a blender until very smooth
Mix the dry ingredients with a dough hook or wire whisk.
Mix the wet ingredients with the dry and, using a dough hook on your mixer, mix the ingredients together and knead for about 10 minutes. Wait 10 minutes then knead for another 10 minutes. Wait 1 hour and knead for another 10 minutes.
While you're waiting the last hour for the final knead, mix the basting broth ingredients. I like to put a piece of parchment paper folded in thirds lengthwise in my baking dish. I will lay the roast across the paper and use this halfway into the roasting to turn the roast over.
Preheat the oven to 300° F. Using a large roasting pan such as a Dutch Oven, place the folded parchment paper crosswise in the pan, shape the dough into the shape of roast and place it across the parchment paper. Pour the basting broth over the roast, cover the pan and bake for approximately 3 hours. About halfway through the back use the parchment paper to carefully turn the roast over. With about a half hour left, turn the roast back over. By the time the roast is finished, most of the basting liquid should be absorbed.
Slice it or pull it apart (pulling it apart gives the look seen above)
Served here with mashed potatoes:
4 medium Yukon Gold Potatoes
1/4 cup of vegan/plant-based Sour Cream or Aioli
1/2 cup almond milk (or whatever non-dairy milk you prefer)
sea salt to taste (about 3/4 teaspoon)
white pepper to taste
and my recipe for roasted brussels sprouts.
Let the roast rest before carving.