Wednesday, November 24, 2010

Gluten En Croute

2 cups vital wheat gluten flour
1 cup whole wheat flour
1/4 cup nutritional yeast
1 teaspoon dried parsley flakes
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup beef flavored vegetable broth (I'm using Beef McKay's)
1/2 cup extra-virgin olive oil
1/4 cup soy sauce or tamari (I'm using Bragg's)
3 tablespoons tomato paste
1 tablespoon prepared stone ground mustard
2 teaspoons liquid smoke
2 sheets vegan frozen puff pastry

Preheat oven to 350°F
Have ready a baking sheet lined with parchment or a silicone baking mat such as Silpat.
In a large mixing bowl, mix together, gluten flour, wheat flour, nutritional yeast, parsley, paprika, garlic powder, and pepper.
In a separate bowl, mix together broth, oil, soy sauce, tomato paste, mustard, and liquid smoke.
Add wet to dry and knead together until well incorporated and until moist dough forms.
Let rest 20 minutes.
Thaw puff pastry according to package instructions.
Form into a loaf (similar to a meat loaf shape) and place in the center of the baking sheet.
Bake, uncovered, for 35 minutes. Remove from oven and let cool slightly.
Increase the oven temperature to 375°F (190°C, or gas mark 5).
Cover the loaf entirely with one of the pastry sheets, tucking the edges underneath the loaf.
Slice the other sheet into 10 even strips for weaving. Weave the strips, on the diagonal across the top of the loaf. Tuck loose ends under the loaf.
Sprinkle a little paprika and parsley on top for color.
Return to the oven and bake an additional 20 to 25 minutes, or until pastry is fluffy and golden brown.

Yield: 1 loaf (about 8 servings)

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