Veggie "Pot Roast"

1 cup vital wheat gluten
2 tsp onion powder
1 tsp garlic powder
1/4 tsp thyme
1/4 tsp black pepper
2 tbsp vegan Worcestershire sauce
3 cups No-Beef Broth, divided
1 large, sweet onion, sliced
4 garlic cloves, minced
2 red-skin potatoes, chopped
4 large carrots, sliced into thick coins

In large bowl, whisk vital wheat gluten with spices until well combined.
Add worster sauce and 1 cup cold no-beef broth and stir. Gluten should form instantly.
Knead gluten in the bowl for about a minute to remove any bubbles. Set aside.
Gluten should be a rough ball.
Line the bottom of large pot with half the onion slices, the garlic, potatoes and carrots. Season with salt and pepper.
Pour any left over liquid from the seitan over the vegetables with remaining 2 cups broth.
Place seitan ball on top of the vegetables, top with remaining onion slices and bring liquid to a simmer.
Cover and cook over low heat for 45 minutes, until the seitan has doubled.
Preheat oven to 375 F. Line a cookie sheet with parchment and set aside.
Place cooked seitan on the sheet and bake for 20-25 minutes, until the outside has a crusty skin.
Serve with the veggies, if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user JO_JO_BA.