(makes about six servings, best cooked in 6-8 quart crockpot)
2 cups vital wheat gluten
1/4 cup nutritional yeast
1 TB Italian seasoning
1 TB onion powder
1 TB garlic powder
2 TB ketchup
1/4 cup soy sauce
1/4 cup steak sauce
1 1/2 cups water
16 oz bag of frozen, chopped carrots
1 large onion chopped in medium-sized chunks
5-6 medium potatoes, chopped into quarter-size chunks (we used red-skinned, golden ones)
4 TBS minced garlic
1 15.5 oz can of veggie stock
Turn crockpot on low
Mix together wheat gluten, nutritional yeast and seasonings.
Add soy sauce, steak sauce, ketchup, 2 TBS of garlic and water.
Mix and knead for 2 minutes. The mixture should be slightly damp.
Form a roast-like loaf and place in crockpot.
Add chopped carrots, onion and potatoes around loaf. (We used a lot of veggies that they almost covered the roast, we like veggies, what can I say?)
Pour can of veggie broth over roast and veggies.
Top with 2 TBS garlic and Italian seasoning and onion powder to taste.
Cook it on low for 3 hours and then on high for 2 hours.
Eat and enjoy!
(P.S: It tastes even better the following day!)