Gluten Roast

When I worked at Mission College of Evangelism as assistant chef, we made this AMAZING gluten roast that the students would always gobble up. It's a favorite in my household, and all my men love it! I usually serve it first with mashed potatoes and gravy, and then later as leftovers sliced in veggie sandwiches. You can also serve it with a sweet and sour or BBQ sauce and steamed veggies. 

Prep Time: 10 minutes; Baking Time: 1 hour 30 min

3/4 cups Nutritional Yeast Flakes
1 1/2 cup sunflower seeds (original recipe called for walnuts, which is also great!)
1 Onion, diced very fine 
1 Tbsp Onion Powder
1/2-1 Tbsp Garlic Powder
3 Tbsp McKay's Chicken Seasoning
1-2 tsp Salt
2/3 cup Oil

3 cups Gluten Flour

3 cups Cold Water

3 Bay Leaves

1 Tbsp McKay's Beef Style Seasoning
3 cups Water

In a food processor or blender, process sunflower seeds until well broken (but not a powder) and pour into mixing bowl. Cut the onion into chunks and process until very fine and add to bowl. Mix the spices together and add the oil until well combined. Next add the gluten flour and cold water. The gluten flour will stick to everything, and will be hard to mix well if you don't mix everything in this order. Press into an oiled 9x13 inch baking dish, and press bay leaves into roast. Next pour broth over the top and cover with aluminum foil. Bake for 30 minutes at 350 degrees. Then take off the foil, and let bake for an hour.