Crockpot Wheat Roast

[Guest guest]

I have made this a few times. Once i did make it with peanut butter.

We didn't like the flavor as well - I'd recommend tahini. Once I

tore up the leftovers from the roast and made " sauerkraut and un-

pork " (for those of you missing sauerkraut and pork) at the request

of my husband, and it turned out very well!

This was from one of Chet Day's newsletters last year.

 

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/broth

1/4 cup cider vinegar

1 tbs dairy-free margarine

1-2 cloves garlic, sliced

 

Cut peanut butter or tahini into gluten flour (as you

would shortening in corn meal).

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 or broth (1 & 1/4 cup) and cider vinegar and

pour over gluten. You can add about a tbs of tamari or liquid smoke

to add a bit of additional flavor.

 

Top gluten ball with margarine and garlic slices.

 

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.