Yield

6 to 8 servings

Ingredients

2 cup instant gluten powder (vital wheat gluten)
2 teaspoons nutritional yeast flakes
1 teaspoon onion powder 1/2 teaspoon garlic powder
Black pepper, to taste
1-1/2 cups cold water or broth from saoking Chinese dried mushrooms
2 tablespoons ketchup
2 tablespoons soy sauce
2 teaspoons Marmite or other yeast extract or drink miso
2 teaspoons browning and seasoning sauce (such as Kitchen Bouquet, etc.)   
4 cups water or broth from soaking dried Chinese mushrooms
1/4 cup soy sauce
4 teaspoons Marmite or other yeast extract or dark miso
4 teaspoons browning and seasoning sauce

How to prepare

In a mixing bowl, mix the gluten powder, nutritional yeast, onion powder, garlic and black pepper together. In a smaller bowl, whisk together the first batch of cold water or mushroom broth, ketchup, soy sauce, yeast extract and browning sauce. Pour the broth into the gluten mixture and knead it into a ball. Place the ball into a roasting pan with a cover large enough to allow the ball to double in size (press the ball down to flatten a bit). Preheat the oven to 350°F. Prepare a cooking broth made by mixing together the remaining ingredients. Pour over the gluten ball and bake uncovered for 1/2 hour. Prick the roast all over with a fork and turn it over. Lower the heat to 300°F, cover and bake for 1 more hour, turning occasionally.

Slow-Cooker Method: Cook in a slow cooker in high for 10 hours

Nutritional Value

Per servings: Calories 181, Protein 34g, Fat 1g, Carbohydrates 9g, Calcium 14mg, Sodium 998mg.