Holiday Vital Wheat Gluten Roast

  • Servings : 6

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.


  • 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


Step 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.

Step 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.

Step 3

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

Step 4

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

Step 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.

Step 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 Info

Per serving:

  • Calories

  • Fat

    2 g
  • Soy Protein

    2 g
  • Total Protein

    21 g
  • Carbohydrates

    7 g
  • Fiber

    1 g
  • Sodium

    690 mg

Recipe Source: Miso Cookery
Reprinted with permission from the author, Louise Hagler.
Photograph © Louise Hagler.

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