In large skillet, sauté onions and celery until clear.

Add chopped mushrooms and garlic and cook all until tender and slightly brown.

Mix McKay’s seasoning with water in a separate bowl, then add to sautéd mixture.

Mix together the bread crumbs (stuffing) with sautéd mixture and cook on medium heat for approx. 5 min. and set aside.

Blend garlic, pinto beans, vegetable broth, Braggs aminos and olive oil until smooth and set aside.

In a large bowl stir together the gluten flour, whole wheat flour, yeast flakes and VegeSal.

Pour in the blended mixture. Stir until a soft dough forms and then gently knead with your hands until everything is well incorporated.

Place two large pieces of tin foil on the counter making sure the pieces overlap. Place the gluten in the middle of the foil and begin to smooth into a rectangle approximately 17 x 14 inches.

Spread the stuffing mixture evenly over the gluten, and then begin to gently roll until a log is formed. Gently push together until the log is about 13 inches long. Roll up the foil around it making sure the ends are folded tightly. You may also need to put a large piece of foil around the outside after rolled up.

Place on a baking sheet and place in a 350-degree oven for 90 minutes. Make sure to turn the roll every 20 min. for even cooking. Remove from oven and let cool.

At this point the roast may be stored in the refrigerator for 3-4 days until ready to serve.

Two or three hours before serving, wrap the roast in puff pastry and bake according to the directions on the puff pastry box (approx. 30 min at 400-degrees), or until golden brown. Transfer to serving dish, slice and serve with your favorite gravy.