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.


Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.

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