Makes 20 ounces
1/2 cup cooked navy beans
1/2 cup dry white wine
1/2 cup vegetable broth, plus more if needed
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
3/4 teaspoon dried sage
1/2 teaspoon mustard powder
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon fine sea salt
1/4 teaspoon celery seed
1 1/4 cups vital wheat gluten, plus more if needed
1/4 cup nutritional yeast
2 tablespoons chickpea flour or soy flour
2 tablespoons instant tapioca, such as Minute Brand
In a blender, combine the beans, wine, broth, lemon juice, oil, and spices. Blend until smooth.
In a medium-size bowl, combine the wheat gluten, nutritional yeast, flour, and tapioca. Pour the liquid into the dry ingredients and mix with a fork. Add an extra 1 tablespoon broth or gluten if needed to make a soft, workable dough. Knead for a few minutes, squeezing to be sure all the ingredients are combined. Transfer to a 12-inch piece of foil. Form into a roll about 6 inches long. Roll the foil around the mixture, twisting the ends to enclose.
Prepare a steamer. Steam the roll for 1 hour 15 minutes. Let cool completely before slicing thinly, using a sharp, serrated knife and cutting in a seesaw motion. Wrap tightly in plastic and store in the fridge for up to 1 week or freeze for up to 2 months.