Vegan Recipe: Sunday Dinner Roast and Roots - Eat Drink Better

Ingredients

• 6 cups warm water
• 1 tablespoon vegan unbeef soup base (such as Better Than Bullion)
• 1/4 cup dry red wine
• 4 tablespoons Bragg’s liquid aminos (or organic soy sauce)
• 3 tablespoons olive oil
• 1 tablespoon vegan Worcestershire sauce
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 3 cups vital wheat gluten
• 1 cup unbleached all purpose flour
• 2 tablespoons nutritional yeast
• few shakes coarsely ground black pepper
• 2-4 potatoes chunked or thickly sliced, peeled if desired
• 4-6 garlic cloves, peeled and finely sliced
• 1-2 onions, cut in eights
• 2-4 carrots, chunked or thickly sliced
• 1/3 cup balsamic vinegar
• 1/4 cup olive oil
• 1/2 teaspoon salt, to taste
• 1/2 teaspoon coarsely ground black pepper, to taste
• fresh or dried parsley, to garnish