Inspired by isachandra.com
Ingredients
for 6 servings
-
¾ cup pinto bean (125 g) - 2 cloves garlic
-
3 tablespoons soy sauce -
2 tablespoons olive oil -
2 cups vital wheat gluten (240 g) -
⅓ cup nutritional yeast (45 g) -
1 teaspoon garlic powder -
1 teaspoon onion powder -
1 teaspoon dried sage -
½ teaspoon dried rosemary -
1 teaspoon dried thyme -
½ teaspoon pepper -
1 ½ cups vegetable broth (360 mL)
Preparation
- Preheat oven to 350°F (175°C).
- In food processor, combine pinto beans, garlic, soy sauce, and olive oil. Process until smooth.
- In medium-sized mixing bowl, combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, sage, rosemary, thyme, and pepper. Add in bean mixture and stir until combined.
- Make a well in the the mixture and pour in vegetable broth. Mix until dough gets thick.
- Once thick enough, use your hands to knead dough.
- Form dough into log, approximately 10 inches (25 cm) long and 5 inches (13 cm) thick. Roll up log in parchment paper, then in aluminum foil.
- Bake for 1 hour, flipping roast every 20 minutes.
- Remove from oven and let rest for 10 minutes before slicing.
- Serve with vegetarian gravy.
- Enjoy!
Tips
-
kischamischa
Fantastic! So good I don't have to boil so it doesn't become wet and watery.
1 month ago Helpful (1) -
crjohnson
Not sure if I made this correctly...I had to cook a bit longer around 1.5 hrs because it was still doughy. Flavor was okay...not what I was expecting, but texture turned out great. It could probably use more spices. Will try to make again. Maybe I missed something.
1 month ago Helpful (1)
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