ingridients
Blender add:
10oz of extra firm tofu
1 and ½ cup (360 ml) water
3 T Brown sugar
3 teaspoons Salt
½ tsp MSG
2 T Liquid smoke
2 T Mushroom powder
⅛ tsp + 2 drips McCormick vegan red food dye
Into a bowl add:
2 C vital wheat gluten
¼ cup all-purpose flour
4 tsp onion powder
2 tsp garlic powder
Glaze:
1/2 cup maple syrup
1/2 cup brown sugar
2 tablespoons liquid smoke flavoring
2 tablespoons Worcestershire sauce
½ tsp ground cloves
Combine the blender ingredients with the dry ingredients in the bowl and knead for 5 min minimum.
Stretch out dough into a square, cut in half, and add 1 tsp 4-6 times about an inch apart to create fat deposits.
Form into a cylinder, wrap in foil and bake at 350F for 1.5 hours. Rest to cool so you don’t burn your hands and then unwrap and poke with a fork 4-5 times on each side.
Simmer in veggie stock for 1.5 hours then rest in the fridge, in the simmer stock, for 8 hours.
After rest, remove from the stock, pat dry, and coat with half the glaze and bake at 350F for 30 min. Flip the roast at 15 min and use the rest of the baste.
Cut up and enjoy.
