Ingredients Jump to Instructions ↓

  1. Vegan Pot Roast

  2. 1 1/2 cups instant gluten flour (vital wheat gluten)

  3. 1/4 cup nutritional yeast flakes

  4. 1/2 tsp onion granules

  5. 1/2 tsp garlic granules

  6. 1 cup water

  7. 3 Tbsp soy sauce

  8. oil for sauteeing

  9. 3 Tbsp olive oil

  10. 2 medium onions,coarsly chopped

  11. 2 to 4 medium carrots, peeled and thinly sliced

  12. 2 1/2 cups water

  13. 2 Tbsp tomato paste

  14. 2 Tbsp red wine vinegar

  15. 1 1/2 Tbsp soy sauce

  16. 1 clove garlic minced or pressed

  17. 1/2 tsp dried thyme leaves

  18. 1/4-1/2 tsp liquid hickory smoke

  19. 1 bay leaf

  20. Place the dry ingredients in a large mixing bowl and stir them

  21. together.

  22. Place the liquid ingredients in a small mixing bowl and mix them

  23. together. Pour this liquid into the flour mixture. Mix well. If

  24. there is still flour around the edges, add a small amount of

  25. 1-2 Tbsp only

  26. spongy mass in the bowl. This is called gluten.

  27. Knead the gluten directly in the mixing bowl for about a minute,

  28. just to blend. Form the gluten into a loaf, and return it to the

  29. 2 Tbsp of the olive oil for sauteeing in a

  30. 4 1/2 quart Dutch

  31. oven. Heat it over medium high heat. When the oil is hot, add the

  32. gluten loaf and brown it evenly on all sides, taking care that it

  33. does not stick to the sides of the pot. Transfer the roast back

  34. to the mixing bowl, and set it aside.

  35. Add the remaining 1 Tbsp of the olive oil to the pot, and heat it

  36. over medium high heat. when the oil is hot, add the onions and saute them until they are lightly browned and starting to caramelize,

  37. about 15 minutes. Add the carrots and saute until they are softened,

  38. about 5 minutes longer.

  39. Add the cooking broth ingredients and bring to a boil. Return the

  40. roast to the pot, and reduce the heat to medium low. Cover the pot

  41. partially and simmer the roast for 1 1/2 hours. Maintain the heat

  42. so that the liquid barely simmers (this is very important because

  43. if it cooks too high it will be gummy and taste like erasers), and 30 minutes

  44. When the roast is finished cooking, transfer it to a cutting board.

  45. Cover it loosely with foil, and let it rest for 15 minutes.

  46. Remove the bay leaf from the pot, and discard. Transfer the cooking

  47. liquid and vegetables to a blender or food processor fitted with

  48. a metal blade and puree them into a smooth thick gravy.

  49. Pour the gravy into a small saucepan and simmer until it is warmed

  50. through.

  51. To serve, carve the roast on a slight diagonal into thin slices.

  52. Arrange on a serving platter, overlapping them slightly, and spoon

  53. some of the gravy over the top. Serve the remaining gravy on the

  54. side.

  55. Yield: 6 servings


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