Editing Lamb Roast

We've been pretty successful at making a tasty lamb/beef roast by riff off of the directions for [https://www.mouthwateringvegan.com/2016/09/02/vegan-greek-style-roast-lamb-kleftiko/ greek roast lamb]

== Ingredients (loaf) ==

(dry)

* 2 cup Gluten
* 1/4 cup Nutritional Yeast flakes
* 1/8 cup beetroot powder
* 1 tsp (or a generous sprinkle) garlic powder
* 1 tsp onion powder
* 1 tsp salt
* 1 tsp msg
* 1 tsp white pepper powder

(wet)

* 2 Tbsp chopped dates
* 2 Tbsp olive oil
* 1 Tbsp dark soy sauce
* 1 Tbsp light soy sauce
* 1 Tbsp better-than-bouillon base 
* 1 tsp tahini
* 1 tsp red miso paste
* 1/4 cup dry red wine
* 3/4 cup water


== Ingredients (broth) ==

* few cups water
* 1 cup soy sauce
* 1 cup red wine
* couple bouillon cubes / powder / equivalent
* 1/2 cup peanuts (they'll taste great at the end, too)


== Directions ==

* mix dry ingredients
** If you have beet powder: put the other dry ingredients together & mix them. then add beet powder on top - you don't want it mixed in more than the minor kneeding you'll do after adding the wet ingredients. instead, it's most noticeable when streaky.
* add wet ingredients to bowl
* mix until it comes together. kneed 1 minute to evenly distribute the tahini/miso/dates/bouillon
* bring broth up to a simmer
* For dense loaf, wrap the seitan in tin foil and poke some holes in it. For a looser loaf, truss the roast in twine.
* steam for 30 minutes. Flipping halfway
* if seitan is twined, take out and put on aluminum foil at this point, then wrap the foil around the roast to keep it from expanding more.
* boil for 30 minutes. Flipping halfway