Take...

2½ cups (20 oz) gluten flower
½ cup (4 oz) soy sauce
2/3 cup (6 oz) torula or nutritional yeast (not bakers yeast)
2 cups (500ml) warm water
1 grated zuccini
1 bunch basil and parsley, chopped finely
1 tablespoonful (15ml) olive oil
1 onion diced
2 sticks celery, diced
2 teaspoonfuls (10ml) cumin
1 teaspoonful (5ml) mixed spice
½ cup sunflower seeds
½ cup almonds, chopped


then...

Add oil to the frying pan and sauté the onions and celery

Add spices nuts and seeds and sauté for 2 minutes more. Put aside

Combine flours and yeast in a bowl. Add carrots, zucchini, herbs, onion mix, water and soy sauce. Mix to an even consistency and shape into a roast shape.

Bake in a moderate oven for 1 hour on a well oiled heavy based baking tin. Add a little water during baking to ensure it doesn’t dry out

Serve with baked vegetables and vegan gravy