Prep 25 mins
Cook 1 hr 30 mins
Putting here for safekeeping. I am trying to go more vegan these days and this looks fabulous. A filling and hearty loaf, you can slice and use leftovers in sandwiches, casseroles, etc. This is from joniemarie's site justthe food.
- 2 cups vital wheat gluten flour
- 2 cups garbanzo bean flour
- 2 cups all-purpose flour (can sub all or part whole wheat pastry flour )
- 2⁄3 cup vegetable stock powder (can use vegetarian chicken flavor)
- 2 -3 cups water
- pesto sauce (sundried tomato flavor, but any pesto will do)
- 2 (6 ounce) boxesstorebought seasoned stuffing mix (prepared with vegetable broth)
- 4 cups additional vegetable broth
- Preheat oven to 350 degrees.
- Mix together the flours with the vegetable broth powder and slowly add in the water. Start with 2 cups and add more if needed. Knead together until a nice smooth dough ball is formed. Knead for 5 more minutes, and then cover and set aside to rest for 20 minutes.
- While it's resting, prepare 2 boxes of storebought stuffing according to package instructions and set aside. (Most boxed stuffings are vegan, infact they are really just a bag of seasoned croutons or bread crumbs so if you have a favorite stuffing recipe, this would be a good place to use it.) Set aside.
- After your dough has rested, roll it out on a well floured surface, trying to keep a rectangular shape -- mine ended up being almost as big as the cutting board.
- Spread a hearty layer of pesto all over the dough.
- Sprinkle on a good amount of prepared stuffing.
- Roll it up.
- Pour about 2 cups of vegetable broth into a 9 x 13 baking dish, then place the loaf in the dish.
- Add the remaining stuffing all around the loaf.
- Place in the oven at 350* for about 90 minutes, basting with the remaing broth every 15 minutes or so. You'll know it's done, when it is firm.