Vegan Roast Beef

Roast beef is a classic part of British cuisine and here is where heritage meets innovation. The perfect centrepiece for a family Sunday roast, vegan style !!!

Grab the gravy, the trimmings and  put together some vegan Yorkshire  puddings and you are good to go. Also essential for the festival season. You can enjoy this Christmas without compromise.

Ingredients:

• 250g wheat gluten
• 1 tbsp garlic powder
• 1 tbsp onion powder
• ½ tbsp smoked paprika
• 1 tsp black pepper
• 1 tsp salt
• 1 small beetroot, pureed with 250ml water
• 5 tbsp mustard
• 1 tbsp maple syrup
• 3 tbsp tahini or smooth peanut butter
• 300ml white wine 
• 250ml vegetable broth
• 1 onion, halved
• 1 carrot, peeled and chopped
• 2 cloves garlic
• some oil for frying

Method:

Put the wheat gluten and all spices up to and including salt in a food processor and blend.

Add the pureed beet, 1 tablespoon mustard and tahini and blend until a homogeneous dough is formed.

Knead the dough for 3-4 minutes and then form into a shape of a roast.

Heat a large frying pan with a little oil, brush the roast with the remaining mustard and fry briefly on all sides.

Add white wine, broth, onion, carrots and garlic cloves and simmer on low heat with the lid half close for 90 minutes.

Add a little broth from time to time if necessary and turn the roast 2-3 times.

Once the roast is ready, heat a large frying pan with a little oil and fry the roast on all sides for 3 minutes until it forms a crust.

Blend the vegetables and the remaining liquid and uses as a sauce.

Cut the roast into thin slices and serve immediately.