Ingredients
- 2 cups vital wheat gluten shopping list
- 1/2 cup nutritional yeast shopping list
- up to a tsp. each of sage, poultry seasoning, and dried cilantro or parsley, according to taste. shopping list
- 14-16 oz. firm or extra firm tofu, drained, but not pressed (the extra 2 oz. doesn't make much difference, it's just that some brands come in 14 oz. packages, and some in 16 oz.) shopping list
- 2 cups vegetable broth shopping list
- 2 tbsp. Braggs liquid aminos or tamari soy sauce shopping list
- 1 small to medium sized onion, diced shopping list
- 3-5 cloves of garlic (depending on size and your taste) pressed or minced shopping list
- 2-3 sprigs of fresh rosemary shopping list
- a bit of olive or other vegetable oil shopping list
How to make it
- Preheat oven to 325 F.
- Heat oil in a pan, and add onion & garlic. Saute until onion is translucent.
- While onion & garlic is cooking, mix together wheat gluten, nutritional yeast, and seasonings in a medium to large size bowl.
- In a blender or food processor, mix together tofu, one cup of the broth, Braggs, and 1/2 to 2/3 of the onion-garlic mixture until smooth.
- Add this mixture to the dry mix, first with a spoon/spatula, until pretty cohesive, and then take off your ring(s), or put on some latex gloves, and mix well with your hands.
- Shape into a loaf that will fit in a 9x13 pan, leaving at least an inch of space between the loaf & the edges of the pan.
- In a small bowl, mix together the remaining one cup of broth, what was left of your onion-garlic mixture, and the leaves plucked from the rosemary sprigs. Add some extra poultry seasoning and/or sage and a splash of Braggs if you like.
- Pour this into the pan with your loaf, cover with foil, and put in oven.
- Bake for 2-2 1/2 hours, basting every now & then.
- Start checking at the 2 hour mark to see if it is the texture you prefer...just poke a knife in, or cut off bit to taste. The longer it bakes, the firmer/chewier it will be.
- When it's very close to being done, remove the foil and baste generously, then bake 5-10 minutes to let it brown a bit on top.
- Blend up the remaining broth in the pan so there's no big onion/garlic chunks & use to make a gravy.
The Rating
Reviewed by 1 people-
I saved this... looks awesome and easy too!
jo_jo_ba
in Oshawa loved it
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" It was excellent "