1 medium-size raw beet, peeled and roughly chopped
1/2 cup garbanzo beans
4 large garlic cloves
1/4 cup olive oil
1/4 cup Braggs Liquid Aminos
In a large mixing bowl, stir together the dry ingredients: vital wheat gluten, mushroom powder, flour, nutritional yeast and the seasonings. Set aside.
In a blender, add water and beets. Blend until smooth.
Next, add garbanzo beans and garlic cloves, blend until smooth.
Finally, add olive oil and Braggs Liquid Aminos and blend until combined.
Pour the wet mixture into the dry mixture and stir to make it into a dough. When it becomes hard to stir, use your hands. Knead for a couple of minutes.
Add dough to a piece of foil. If you prefer not to use foil, you can use parchment paper. It works just as well, though it changes the consistency, though not enough to be concerned.
Wrap the foil or parchment paper tightly around the dough and shape into a roll. Twist the ends to keep it secure, and let the dough rest on the counter for 20 minutes.
In the meantime, add a steamer basket to a large pot, fill it with water till the water touches the steamer basket, but it should not be visible above it. Bring to a boil.
When the 20 minutes is up, place the wrapped dough in the steamer basket, reduce heat, and simmer on low for 45 minutes. Make sure to check the water level occasionally so that it does not go dry.
Preheat oven to 350 F.
When the dough has steamed for 45 minutes, remove it from the pot, place it on a baking sheet tray, and cook in the oven for an additional 30 minutes. Do not remove the foil or parchment paper.
Let cool completely before slicing. It changes consistency in the fridge, so if you can wait (which we have trouble with in my household), let it rest in the fridge for a few hours before attempting to slice. It slices much better when cold—store covered in the fridge.