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Beefless Pot Roast
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In a sauce pot;
2 c. water
2 T. soy sauce
1 t. sugar
3 T. browning sauce
3 vegetable bouillon cubes
1 1/2 t. black pepper
1 T. garlic, minced
2 t. ground sage
1 T. parsley, chopped
1 t. onion powder
Bring to a boil, remove from heat.
Measure into food processor or blender;
1 1/2 c. TVP
Process until very fine, add to water mixture. Let cool, stirring occasionally.
Measure into bread machine or dough mixer;
3 c. vital wheat gluten
1/2 c. vegetable oil
1 1/2 c. cold water
Add TVP mixture and mix in machine for 10-12 minutes. Grind in food grinder. Press into a small loaf pan or plastic container and refrigerate 4 hours or overnight. Place into the center of a roasting pan or pot with a tight fitting lid.
Add around the roast;
1 medium onion, chopped
1 # carrots, peeled and cut
1 T. browning sauce
2 - 3 vegetable bouillon cubes
enough cold water to completely cover the roast
Cover and bake at 350' for 2 to 2 1/4 hours, checking after the first 1/2 hour adding water if needed. Carefully remove the roast using a large spatula and kitchen fork. Slice and serve with the vegetables, using the broth to make gravy if you like.