Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Gluten flour 1/2 ts Black pepper
1/4 c Peanut butter or tahini 1 c Water
2 tb Nutritional yeast 3 tb Tamari (or soy sauce)
2 ts Cumin powder 1 tb Vegetable oil
1 ts Ground coriander 1 1/4 c Additional water
1 ts Garlic powder 1/4 c Cider vinegar
1/2 ts Onion powder 1 tb Dairy-free margarine
1/2 ts Salt 1 Clove garlic, sliced in half

Cut peanut butter or tahini into gluten flour (as you would
shortening in corn meal - this is my enhancement). Stir in
nutritional yeast, cumin powder, coriander, garlic powder, onion
powder, salt and pepper, mixing well.

Add tamari and oil to one c of water and pour into gluten mix. Knead
into a rough ball and place into a slow cooker (crock pot) that has
been sprayed with non-stick spray.

Mix additional water (1 1/4 c) and cider vinegar and pour over
gluten. (I sometimes add about a tb and/or tamari of liquid smoke to
add a bit of flavor. How about basil? Sprinkle it on. What the
heck.)

Top gluten ball with margarine and garlic halves.

Cook in slow cooker on low setting for 5-7 hours.

Slice thinly and serve as you would roast beef. Makes great fajitas
and stir-fry pieces.

Note: This recipe can also be cooked in a covered dish in a 250
degree F. oven for 3-4 hours.

Note: Makes a "leg of wheat" roast that weighs approx. two pounds.
Double the mix for four pounds but cook in 6-quart size crock pot.

At the urging of DEEANNE, I am sharing a secret recipe with you. I
_hope_ it comes out for you. If it doesn't, please keep it as your
secret!

(The basics of this concoction are from Shirley Wilkes-Johnson's
cooking class. Of course, I've added some enhancements. I can't
leave well enough alone.)

Posted on GEnie Food Wine RT Apr 12, 1993 by JORGE [Jorge]

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005

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