PP Perfect Vegan Roast
Chef: Terri Edwards, Eat Plant Based
Makes: 1 roast serves 8-10
Prep Time: 15 min
Cook Time: 1 hr
Total Time: 1 hr 15 min
INGREDIENTS
2 c vital wheat gluten
1/3 c nutritional yeast flakes
1 t garlic powder
1 T onion powder
½ t dried sage
½ t rosemary
½ t thyme
1 t smoked paprika
Salt & pepper to taste
¾ c cooked beans (navy, Great Northern, cannellini, pintos)
2 cloves garlic
3-4 T low sodium soy sauce or Aminos
½ t Liquid Smoke
1 ½ c vegetable broth
DIRECTIONS
Begin by preheating your oven to 350 degrees F.
In a large mixing bowl, add the vital wheat gluten, nutritional yeast, garlic and onion powder, sage, rosemary, thyme, smoked paprika, salt, and pepper. Whisk together well and set to the side.
Next, add the beans, garlic cloves, soy sauce, veggie broth, and Liquid Smoke to a blender or food processor and blend well. (For the beans, I like to use white beans like Great Northern or cannellini beans. Pintos are another great option.)
Add the bean mixture that has been blended to the larger bowl with the dry ingredients and stir well to combine. Once it is mixed as well as you can get with a spoon, it is time to get your hands into it and begin kneading. If it seems a little too dry, it is okay to add a splash of veggie broth. Knead for about 3 minutes or so. The longer you knead it, the chewier the finished product will be.
Form the dough into a log that is about the size of a roast, around 10” by 5”.
Place the log on the parchment paper and roll up tightly and tuck the ends underneath.
Next, take the log that is in the parchment paper and wrap it up in the foil to help hold in the moisture. Tuck the foil ends under as well.
Place the vegan roast on a baking sheet or pan and pop it into the preheated oven. Bake approximately 1 hr, flipping it every 20 min to insure it cooks well on all sides.
Remove from the oven and let the log cool for about 15 min before slicing and servi
