Ingredients
- 100g (1/2c) canned white canellini beans, drained and rinsed
- 1T olive oil
- 1c water
- 2T soy sauce
- 1/2t vegan Worcester sauce
- 3T nutritional yeast
- 1t onion powder
- 1/4t smoked sea salt
- 1/2t dried sage
- 1/2t dried thyme
- 1 1/2c vital wheat gluten
Directions
I prefer to do all of this in a mortar and pestle but you could use a food processor if you prefer or even by hand. In a mortar and pestle add the nutritional yeast flakes, onion powder, salt, sage, and thyme, and grind until the yeast flakes are like a powder and the herds get crushed. Remove and set aside. Add the beans to the mortar and pestle and mash until really creamy. Transfer to a large bowl.Mix together the water, olive oil, soy, and Worcester sauce in a pyrex measuring jug then whisk in the yeast and seasonings. Pour a little over the beans and whisk to incorporate, slowly add the rest of the liquid whisking all the while until mixed. Add the wheat gluten and mix well until it comes together. Sprinkle some more wheat gluten onto a surface and knead a few times until you have a large, wide oval loaf. I probably kneaded in a couple tablespoons more gluten here but the load will be on the wet side. That’s good as you won’t end up with dry deli slices, although it is probably the reason for the holes in the end product there. Still, I wouldn’t change a thing here as the taste and texture was lovely!
Wrap the load up in foil, sealing the edges well and steam for 1 hour. Do check the water levels now and again as it can easily boil dry!
Preheat the oven to 360 when there is about 15 minutes left of steaming. Place the foil wrapped loaf directly in the oven and bake for 30 minutes. Remove and let cool then it’s ready to be sliced thin for sandwiches.