Wheat Roast


2 cups gluten flour
1/4 cup peanut butter or tahini
2 tbs nutritional yeast
2 tsp cumin powder
1 tsp ground coriander
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
1 cup water
3 tbs tamari (or soy sauce)
1 tbs vegetable oil
1 1/4 cup additional water
1/4 cup cider vinegar
1 tbs dairy-free margarine
1 clove garlic, sliced in half


Cut peanut butter or tahini into gluten flour (as you would shortening in corn meal - this is my enhancement). Stir in nutritional yeast, cumin powder, coriander, garlic powder, onion powder, salt and pepper, mixing well.

Add tamari and oil to one cup of water and pour into gluten mix. Knead into a rough ball and place into a slow cooker (crock pot) that has been sprayed with non-stick spray.

Mix additional water (1 & 1/4 cup) and cider vinegar and pour over gluten. (I sometimes add about a tbs and/or tamari of liquid smoke to add a bit of flavor. How about basil? Sprinkle it on. What the heck.)

Top gluten ball with margarine and garlic halves.

Cook in slow cooker on low setting for 5-7 hours.

Slice thinly and serve as you would roast beef. Makes great fajitas and stir-fry pieces.

See other recipes submitted by Chet Day