add whole can black beans with liquid to blender, along with water, garlic powder, black pepper, salt, red wine vinegar, marmite, beet root powder, mushroom seasoning, olive oil, and soy sauce and blend.
once blended smooth add your cup of gluten and blend again, blend until dough ball is formed.
remove dough ball from blender and kneed for a few moments by hand, this should be soft, stretchy and a little sticky
in bowl or tall soup container (what I like to use) break off small thumb size sections off the dough and create layers using the extra gluten flour. We're trying to create a marbling and sections that will pull apart. Layer until all the black bean dough and flour is used Press and refrigerate overnight. Remove from refrigerator, wrap tightly in your preferred wrapping. I used foil and twine.... it didnt work great, Most people said that wrapping in parchment paper then foil would have held it in. I have also seen luck using cheese cloth.
once wrapped steam for about 3 hours on low
Now back in the large soup container make your marinade, add in your steamed black bean meat, a few sprigs of rosemary, and fill the rest of the container with water. Give it a shake and let marinate overnight
remove the beef out of the marinade
place a bit of the marinade on the bottom of a pan on a medium high heat sear on all sides. Once you to a sear and garlic, onions, carrots, or whatever veg you would like to roast this with and bake at 350ยบ for 30 minutes