Mix dry ingredients in a bowl:
- 280g wheat gluten (2 cup)
- 120g nutritional yeast (1 1/2 cup)
- 3 cloves of garlic (more or less)
- 1 tsp onion powder
- 1 tblsp fennel seed
- 2 tsp dried basil
- 2 tsp dried parsley (optional)
- 1 1/2 tsp black pepper
Gradually add wet:
- 85 g tomato paste (1/2 can, I suggest making ice cubes out of the remainder)
- 1 1/4 cup water
- 3 tblsp tamari or soy sauce
- 2 tblsp oil
Baking:
For wheatballs, form into balls and disburse onto foil. I line a roasting pan with foil, lay out the balls, then cover with foil and crimp the edges to seal it. Bake at 325 for 60 mins. For best results, cook in tomato sauce for a couple hours and then sit overnight.
For a loaf, form into a cylinder and wrap in aluminum foil. Bake at 325 45 mins, flip, 45 more mins.
For curry flavored:
- skip the fennel seed
- add 1 tblsp curry powder, 1 tsp cumin, 1 tsp coriander
For more of a pot roast/meatloaf flavor:
- skip the fennel seed and basil
- add 1 tsp cumin, 1 tsp sage
Submitted by:
Paul Cocuzzo, Feb 2017
Updated:
June 2017