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6 Serves
95 Mins
In a large mixing bowl, combine the vital wheat gluten and seasonings to create the base for the roast.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
1 µg / 400 µgCalcium
91 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
170 mg / 1,250 mgPotassium
108 mg / 4,700 mgSodium
857 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Slowly incorporate the vegetable broth and soy sauce into the dry mixture, kneading until a firm dough forms.
Shape the dough into a roast and place it into a Dutch oven filled with additional broth.
Cover the Dutch oven and simmer the roast on the stove over low heat to allow the flavors to penetrate.
Remove the roast, brush with olive oil, and sear briefly in a frying pan before slicing and serving.
25
g95
g20
g
Yemeni
