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| Vegan Pastrami |
2 1/4 cups instant gluten flour (vital wheat gluten)
1/4 cup nutritional yeast flakes
1/4 cup chickpea flour
1/4 cup fine bulger, fully soaked
mustard seeds, dill, Thyme, salt, pepper, pepper flakes, dried onion, cayenne, lawry's salt, emeril's, coriander, fennel, clove
3/4 cup cold water
4 tablespoons tomato sauce
2 tablespoons soy sauce
2 tablespoons olive oil
6 cloves garlic, pressed
1/2 cup cooked lentil's
1/2 cooked tapioca
Preheat oven to 325 degrees
Add all dry ingredients to a bowl. Add the lentil's and cooked tapioca. Then add your liquids. Mix together till its all combined and lay out on tin foil. Roll it into a log tightly twisting the ends up. Bake until its done. 3-4 hours. Allow it to fully cool to be easy to slice thin.
1/4 cup nutritional yeast flakes
1/4 cup chickpea flour
1/4 cup fine bulger, fully soaked
mustard seeds, dill, Thyme, salt, pepper, pepper flakes, dried onion, cayenne, lawry's salt, emeril's, coriander, fennel, clove
3/4 cup cold water
4 tablespoons tomato sauce
2 tablespoons soy sauce
2 tablespoons olive oil
6 cloves garlic, pressed
1/2 cup cooked lentil's
1/2 cooked tapioca
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| all ingredients ready to be mixed |
Add all dry ingredients to a bowl. Add the lentil's and cooked tapioca. Then add your liquids. Mix together till its all combined and lay out on tin foil. Roll it into a log tightly twisting the ends up. Bake until its done. 3-4 hours. Allow it to fully cool to be easy to slice thin.
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| ready to be rolled up and baked And now for a teaser :) Vegan Rubens  |
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