tofu/seitan slow cooker roast

final roast, cooled, on stovetop smoker for hickory smoked "roast"

#	Equipment
1	food processor that pulverizes
1	big mixing bowl
1	slow cooker or crock pot, sides oiled
1	wooden spoon to mix
1 pkg	cheese cloth cut around 14” x 14”

Measure	Ingredients
20oz	tofu
2 TBL	molasses
2 TBL	vegan margarine, melted
1/2 cup	cold water
1/2 cup	soy sauce
1 TBL	garlic powder
3 TBL	onion powder
1 1/2 cups	vital wheat gluten
various	veges for crock pot

Method..

1...Melt margarine

2...Place the tofu, molasses, garlic and onion powders and melted margarine in the food processor and pulverize until it is very creamy.  

3...Add the cold water.  I also add the soy sauce.  Should be cake batter like.

4...Transfer to your large bowl and add the wheat gluten until it is the consistency of dough, mix with a spoon at first, then use hands to form dough.

5...Shape into roast like ball and let sit for around 5 minutes.  Soak the cheese cloth with water until wet.

6...Fill the bottom of your crock pot with some veges that you might have left over, or potatoes or carrots, onions, etc.  Also put around 1 to 2 cups of water depending on size of crock pot.   Pot should be filled 3/4 to top.   I would recommend that you stay in the house for long term crock pot cooking.  Have had some burning sides of roasts that need extra water, etc, so I always do this on weekends or time off  just to be safe.

7..Wrap and tie down with your wet cheese cloth, cut the ends off of the cloth and place in a crock pot on low or medium for around 4 1/2 hours. Must be very well cooked, better overcooked than undercooked. Use water spray bottle to wet cheesecloth before removal, so it does not stick.

8...Remove and place in container for refrigerator.  This really sets up when cooled overnight and is wonderful.


USEs...can be sliced thin for sandwiches, covered with gravy for a roast or sliced and used as cutlets for sauteing