Step 1

In the bowl of a food processor, combine the garbanzo beans, ¾ cup of the vegetable broth, the oil, soy sauce, tomato paste, nutritional yeast flakes, onion and garlic powders, salt, sage, thyme, curry powder, and rosemary. Blend until very smooth, scraping the sides and bottom as needed.

Step 2

Transfer this mixture to a large mixing bowl. Add the vital wheat gluten and combine at first with a spoon or spatula, and then with your hands as the mixture becomes thick. Make sure all vital wheat gluten is incorporated into the dough.

Step 3

Transfer the dough to a flat surface lightly dusted with additional vital wheat gluten. Knead the dough about 10 times, then shape into a loaf.

Step 4

Line a large pot with a steamer basket (preferably a flat-bottomed one) and add just enough vegetable broth to rise about ½ inch (1 cm) above the steamer basket, 3 ½–3 ¾ cups, depending on the size of your pot.

Step 5

Place the loaf in the steamer basket and bring the broth to a boil over medium-high heat. Once boiling, cover the pot and reduce the heat to low to maintain a simmer. Steam the loaf for 1 hour, checking every 20 minutes to make sure the broth hasn’t completely evaporated. Add additional hot broth to the pot if needed. Afterward, remove the lid and allow the roast to rest for 10 minutes.

Step 6

Meanwhile, preheat your oven to 350°F (approx. 177°C) and line a baking sheet with parchment paper. When the roast has rested for 10 minutes, place it in the center of the prepared baking sheet.

Step 7

In a ramekin or small bowl, stir together all ingredients for the glaze. Brush the entire surface of the roast (including the bottom) with the glaze several times until roughly half of the glaze mixture has been applied.

Step 8

Place the roast in the oven and bake for 20 minutes. Remove from the oven and brush with all of the remaining glaze (skipping the bottom this time). Let rest for 10 minutes before slicing. Serve with gravy, if desired.