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Gluten Roast with Mushrooms, Zucchini and Carrots

Gluten Roast with Optional Mushrooms, Zucchini, and Carrots

about 12-14 servings

Preheat oven to 375

In a large bowl put:

3 cups vital wheat gluten flour

1 cup quick oats  (dry-not cooked) I use Old Fashioned, they work fine!

1 cup pecans or walnuts finely chopped but not ground

Stir together well, and set aside

gluten roast

In a large bowl, mix the following:

2 cups diced onions-sautéed

Optional, but very good- Add: and sautee with the onions:

2 med. Zucchini-grated

1/2 -1 # fairly finely chopped mushrooms- I do them in the food processor with the chopping blade

2 carrots grated.

In a medium to large pan, put the following ingredients:

1/4 cup vegetable oil*(I use Extra Virgin Olive)

1/2 cup soy sauce OR 1/4 cup Braggs

3 cups water

1/2 cup nutritional yeast flakes

1 Tablespoon chicken style seasoning or substitute

1 TBS Italian seasoning

1 TBS garlic powder

1 TBS Montreal Steak Seasoning-optional

gluten roast
Bring broth to almost a boil, add the sautéed onions and vegetables if using.

Add the broth and vegetable mix to the gluten flour mix, wait 5 seconds before stirring until fairly well mixed. It does not need to be perfectly smooth, a few larger chunks are good, but all the gluten flour should be mixed in.

Place this mixture into an oiled casserole dish 9″X13″ and let sit for 5 minutes. Pat and make smooth

Pour 2 1/2** cups hot water evenly over the top. Do not stir. Place in preheated oven on middle rack and bake uncovered @ 375 for approximately 1 hour or till all water is absorbed into the roast. While this is baking, mix up the glaze you will put on top next.

Glaze: In a 2 cup measuring cup put 1 and 1/2 cups water*****

1 T brown sugar

1 and 1/2 cups ketchup

1 TBS Balsamic, Pomegranate or Apple Cider Vinegar (optional, but


Gluten RoastMix well and set aside until roast has baked long enough to absorb all the water. Then pour the glaze over the roast and bake for another 30 minutes or until the glaze is set. If making

* Can be made oil-free by omitting the oil, but it does change the texture, and after doing it both ways several times, I prefer the oil. It is a small amount per serving, as this recipe will makes 12-14 servings.

**If the sautéed vegetables have liquid from the mushrooms in them, reduce the amount of water to be poured over the loaf by 1/2 cup or a little more.

If preparing loaf ahead of time, don’t put the glaze on, instead, bake and refrigerate. When ready to heat and serve, pour the sauce over the top, and bake gently at 300 for about an hour, uncovered, until hot clear through and glaze is beginning to set.

**** If making for Sabbath, Bake the loaf until all water is absorbed, surface is lightly brown and contents are beginning to pull away from the sides of the dish. Cool and refrigerate. On Sabbath morning, take loaf and topping glaze in a jar to potluck venue, pour glaze evenly over the top and place in the oven at 275 before Sabbath School. It should be perfect by lunch time. Do not cover.

Left overs may be cut in serving size pieces, placed on a cookie sheet not touching, and frozen, then stored in the freezer for a quick meal anytime!

From Eileen’s kitchen, Jan 2016

Original recipe from Don Maddy

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