Originally, I found this loaf on Genius Kitchen. It is delicious and easy. It cooks for a long time and if you have to leave during cooking, you can double or triple line the pan, so you don’t have to turn it over midway. If you don’t do double line or flip it over, a crust can form on the bottom and you’ll have to cut that part out when serving. Watch the video here
This serves 16.
1 1/2 cups vital wheat gluten
1/2 cup nutritional yeast
2 teaspoon paprika
1 teaspoon garlic granules
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/8 teaspoon allspice
1 dash cayenne pepper
1/2 cup cold water
1/4 cup soy sauce
1/3 cup tomato sauce
2 tablespoons Worcestershire sauce
- Preheat oven to 325°F.
- In a large bowl, combine all dry ingredients well.
- In a smaller bowl, combine all liquid ingredients well.
- Add the liquids to the dry mix and combine well, then knead for a few minutes. If there’s dry ingredients floating around, add extra cold water 1T, (or too wet 1T wheat gluten) at a time until it’s like a moist sponge.
- Roll in a piece of parchment paper to make a log and tie up the middle and ends with string to seal the parchment around the loaf. Allow room for expansion during cooking so don’t tie the ends up to close to the loaf.
- Place on a double sheet pan if cooking unattended and you will not be there to flip the loaf after 45 minutes.
- Bake for 90 minutes, flipping half way through.
- It is terrific with gravy or hot sauce. I like to thinly slice it for sandwiches too.
Hope you enjoy this as much as we do. Let us know what you think.