This total recipe creates 4 servings and contains 1,032 calories and 189 grams of protein. This means each serving will come in at a whopping 47 grams of protein and only 258 calories!
Directions:
So to make the roast, we’re first going to add 240 g or about 2 cups of vital wheat gluten into a mixing bowl.
Next, we’ll add:
6 grams of nutritional yeast or about 4 teaspoons
1/2 tsp of paprika
1/2 tsp of ground coriander
1/2 tsp of poultry seasoning
1/2 tsp of thyme
And 1 tsp of black pepper
Using a fork, mix the dry ingredients thoroughly into the vital wheat gluten
Next, in a small mixing cup, measure out:
240ml of water
9g or 1 cube of vegan “Not Chick’n Bouillon Cubes”
and 2 tsp of Liquid Smoke
Mix these ingredients until the bouillon cube is dissolved
Once dissolved, add the mixed liquid to the vital wheat gluten mixture.
Gently stir this mixture until it becomes a ball
We don’t want the ball to be super dry so add 10-15 ml more water if necessary
Then let the ball REST on a counter for 30 minutes
This will help the vital wheat gluten develop protein strands
Next, we’re going to squeeze the ball into two 10-12” long cylinders and tie them each into a single knot
Try to avoid tearing the strands while stretching
Then In a medium size saucepan, add water until it reaches 1/2 of an inch in depth.
We’ll then add 2 tbsp of Garlic Powder and 4.5g or about ½ cube of “Not Chik’n Bouillon Cube’” to the water.
Once the water is seasoned, we’re going to “Water Saute” the roast with the lid on for 1 hour on a medium-mild boil
Keep an eye on the water level throughout cooking and add more if needed.
Once finished, we highly recommend letting the roast cool and storing it overnight in foil to increase the density
To reheat: Air Fry for 6-8 minutes until desired outside crispness.
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