PREHEAT THE OVEN to 350 degrees F.

Put the garlic in a food processor and pulse until finely chopped, stopping to scrape down the work bowl with a silicone spatula as needed. Add the beans, oil, and tamari and pulse until almost smooth. Transfer to a large bowl.

Add the broth, oregano, paprika, thyme, sage, salt, and pepper to the bean mixture. Stir with a silicone spatula to combine. Add the vital wheat gluten and nutritional yeast and stir with the spatula until well combined and a dough forms, about 1 minute.

Tear off a piece of foil large enough to accommodate the dough, with enough extra to twist the ends. If you don’t have a wide roll of foil, you’ll need to use two pieces of foil to make it wide enough. To do this, lay one piece of foil on the counter, then place the second piece on top of it about halfway down. Put the gluten on the foil and shape it into a 10 x 4-inch loaf. Alternatively, make two smaller loaves, each about 5 x 2 inches. Carefully roll the foil over the gluten and twist the ends to seal. Do not roll the foil too tightly because the gluten will expand as it cooks. If you have any concerns about the foil coming undone as the gluten bakes, just roll another piece of foil around the gluten before putting it in the oven.

Transfer to a baking sheet and bake for 45 minutes. Turn the roast over and bake for 45 minutes longer. Let cool completely before slicing.

Tip: This recipe is easily halved, but I prefer to make two smaller roasts and freeze one.

Per serving: 273 calories, 36 g protein, 6 g fat (1 g sat), 17 g carbohydrates,
477 mg sodium, 90 mg calcium, 5 g fiber