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Miso Cookery Publisher: The Book Publishing Company © 2000 by Louise Hagler ISBN: 1570671028

Reprinted with permission from the author, Louise Hagler.

Holiday Vital Wheat Gluten Roast
Yield: 6 servings

This is a substantial, festive holiday entrée, surrounded with a savory gravy, and with no added fat. You can prepare this ahead of time, and freeze at the point it is ready to go in to the oven. Thaw before baking. (Pictured on the back cover.)

Ingredients

• 1 tablespoon unsalted almond butter
• 2 tablespoons red miso or other dark miso
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon sage
• 1/2 teaspoon thyme
• 2 tablespoons dry red wine (optional)
• 1 cup room temperature water
• 1 cup vital wheat gluten
  
• 1 1/2 cups hot water
• 2 tablespoons red miso or other dark miso
• 2 tablespoons dry red wine (optional)
  
• 1 carrot, cut in half
• 1 rib celery, cut in half
• 1 large clove garlic
• 1 small onion, quartered
  
• 1 tablespoon unbleached flour

Directions

1. 1. In a blender, combine the almond butter, 2 tablespoons miso, onion powder, garlic powder, black pepper, sage, thyme, 2 tablespoons wine, and 1 cup water.

2. Pour the mixture into the vital wheat gluten, and gently mix. Form into an even thickness to fit your steamer basket. Place it in the steamer basket of a 6-quart pressure cooker.

3. Mix the 1 1/2 cups hot water, 2 tablespoons miso, and 2 tablespoons wine, and pour over the gluten.

4. Place the carrot, celery, garlic, and onion on top of the roast.

5. Pressure cook at 15 pounds for 1 hour. Remove the roast and cut into 1/8- to 1/4-inch slices. Arrange in a baking dish or roasting pan.

6. In a blender, combine the cooking liquid and vegetables with the 1 tablespoon flour, and pour over the slices in the roasting pan. Cover and bake at 350°F for about 30 minutes. Serve along with baked potatoes, sweet potatoes, and/or winter squash.

Nutritional Information

Per serving: Calories 134, Soy Protein 2 g, Total Protein 21 g, Fat 2 g, Carbohydrates 7 g, Fiber 1 g, Sodium 690 mg