Crockpot Gluten Roast
about 8+ servings
2 c vital wheat gluten
1/4 c unhulled sesame tahini or nut butter
2 tablespoons Nutritional yeast
2 teaspoons Cumin powder
1 teaspoon Ground coriander
1 teaspoon Garlic powder
1/2 teaspoons Onion powder
1/2 teaspoons Salt
1/2 teaspoons Black pepper
1 cup broth or water
1 tablespoon organic blackstrap molasses
3 tablespoons Tamari (soy sauce or Bragg's Amino)
1 tablespoon Vegetable oil
1 1/4 cup Additional water
1/4 c Cider vinegar
1 tablespoon olive oil or Dairy-free margarine
1 Clove garlic, sliced in half
Cut tahini or nut butter into gluten flour. Stir in nutritional yeast, cumin powder, coriander, garlic powder, onion powder, salt and pepper, mixing well.
Mix tamari and oil with a cup of broth, stir into gluten mix. Knead into a rough ball (about 10 minutes by hand, or 6 minutes in a bread machine or food processor).
To let the gluten develop, set aside 15-20 minutes (or overnight in the refrigerator, covered or in a large plastic baggie.) See the basic gluten page and the glutensteaks recipe for more information on developing the gluten texture.
When ready to cook, place into a slow cooker (crock pot) that has been oiled or sprayed with non-stick spray.
Mix additional hot water (1 & 1/4 c), molasses and cider vinegar and pour over gluten.
Top gluten ball with olive oil or margarine and garlic halves.
Cook covered in slow cooker on low setting for 5-7 hours (It definitely takes the longer time if cold to start with). If it begins to cook dry, add additional water/tamari mix.
Slice thinly and serve as you would roast beef. Refrigerate in cooking liquid to save, makes great sandwich strips or fajitas or stir-fry pieces.
