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And having food and raiment let us be therewith content.

-1 Timothy 6:8

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Hearty Brown Veggie-Beef Roast

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Gluten Roast:
  • 2 cups instant gluten flour
  • 1 tablespoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar
  • Pinch cayenne pepper
  • 1/4 cup vegetarian beef broth powder or 4 beef flavored bouillon cubes
  • 3 tablespoons soy sauce
  • 2 tablespoon oil
  • 2 teaspoons browning liquid
  • 1-1/4 cups cool tap water

Simmering Broth:

  • 4 beef flavored bouillon cubes or 1/4 cup vegetarian beef broth powder
  • 4 cups tap water

This recipe is cooked in a crock pot and mixed in a bread maker. It can also be mixed by hand if you don't have a bread machine. It has a hearty beefy flavor and sturdy texture that is remarkably meat-like.

Begin by preparing the roast. 

Bread Machine Method:  Measure all of the roast ingredients into your bread machine. Turn it on and allow it to mix for 10 to 15 minutes. Remove the roast from the bread machine and allow it to rest for a few minutes. Shape it into a large, thick oval. 

Hand Method: Measure the vital wheat gluten, onion, garlic, black pepper, sugar, vegetarian beef broth powder, and cayenne into a large bowl. Stir with a fork to distribute the seasonings evenly. In another bowl combine the soy sauce, oil, browning liquid, and 1-1/4 cups water. Mix well. Pour the liquid ingredients into the dry ingredients. Stir to combine. Knead the dough by hand for about 10 minutes by the clock. You want to work the gluten well, so that the texture of the cooked roast is firm. Shape the dough into a large, thick oval.

Crock Pot: Pour 4 cups water, 4 tablespoons beef broth powder and 4 vegetable bouillon cubes in your crock pot. Mix to dissolve the broth. Place the beef gluten oval into the broth. Put the lid on the crock pot and allow it to cook on low, overnight or for 8 to 10 hours. If you get up in the middle of the night, take a minute to check the roast, and flip it over if desired. Continue cooking until morning. Cool a little before slicing thin and serving. Refrigerate leftovers in their cooking broth. They will keep for about a week.

Leftovers are delicious in sandwiches, fried with fresh onions, cut into strips for stir fries and fajitas, tossed into pot pies, or ground and used in place of ground meat. This roast is meaty, full bodied and very much like beef. Those vegetarians who dislike foods that are too meat-like may find it too meaty for their taste. Makes 8 to 12 servings.

Freezer Cooking

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