BLENDER:
12 oz. extra firm tofu, drained
2 cups low sodium vegetable broth
3 tablespoons tomato paste
2 tablespoons nutritional yeast
2 teaspoons tamari
2 teaspoons liquid smoke
2 teaspoons poultry seasoning
2 teaspoon onion powder
2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried parsley (optional)
1/4 teaspoon paprika
1/4 teaspoon turmeric
ADD TO:
3 cups vital wheat gluten
1/4 cup chickpea flour
KNEAD FOR FOUR MINUTES
SHAPE INTO LOAF, WRAP IN PARCHMENT PAPER AND FOOD TWINE
STEAM FOR ONE HOUR
COAT IN SPICE MIX:
1 teaspoon dried crushed rosemary
1 teaspoon dried thyme
1 teaspoon fresh ground black pepper
1 teaspoon granulated garlic or garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
BAKE AT 350 FOR 30 MINUTES
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