Description
This Vegan Roast Beef recipe offers a hearty, plant-based alternative to traditional roast beef using vital wheat gluten, beetroot, and a flavorful blend of spices. The roast is pan-fried, simmered in aromatic vegetable broth and wine, then finished with a crispy crust and served with a rich vegetable gravy, making it perfect for a comforting and impressive main dish.
Ingredients
Dry Ingredients
- 250 g vital wheat gluten
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ tablespoon smoked paprika
- 1 teaspoon black pepper
- 2 teaspoons salt
Wet Ingredients & Additions
- 150 g raw beetroot (blended with 250 ml (1 cup) water)
- 5 tablespoons mustard, divided
- 1 tablespoon maple syrup
- 3 tablespoons tahini (peanut butter or olive oil can be substituted)
- 300 ml white wine
- 250 ml vegetable broth, plus additional for simmering and gravy
Vegetables & Herbs
- 1 onion, halved
- 1 carrot, peeled and chopped
- 2 garlic cloves
- 2 sprigs rosemary
- 2 teaspoons thyme
For Frying
- 4 tablespoons vegetable oil
Instructions
- Mix Dry Ingredients: Combine the vital wheat gluten with garlic powder, onion powder, smoked paprika, black pepper, and salt in a food processor. Pulse briefly to mix the spices evenly into the flour base.
- Combine Wet Ingredients and Knead Dough: Add the blended beetroot, one tablespoon of mustard, tahini, and maple syrup to the dry mixture. Pulse until a dough forms. Knead the dough for 3-4 minutes until it becomes firm and no longer sticky. If sticky, add a little more vital wheat gluten and continue kneading.
- Form and Sear the Roast: Shape the dough into a log. Heat a large frying pan with a tablespoon of vegetable oil. Brush the dough log with the remaining mustard and fry briefly on all sides until lightly browned.
- Simmer the Roast: Add white wine, vegetable broth, onion, carrot, garlic cloves, rosemary, and thyme to the pan with the roast. Cover with the lid half closed and simmer on low heat for 90 minutes, occasionally adding broth if needed and flipping the roast 2-3 times to develop even flavor and texture.
- Finish with a Crispy Crust: Remove the roast and heat a clean frying pan with vegetable oil over medium-high heat. Fry the roast on all sides for about 3 minutes until a crust forms. Slice thinly and serve immediately.
- Prepare the Gravy: Blend the simmered vegetables and remaining broth until smooth. Add water if necessary to adjust consistency. Serve the gravy alongside the sliced roast.
- Optional Resting: For a firmer, meatier texture, refrigerate the roast overnight and reheat briefly in the oven before serving the next day.
Notes
- Adding extra vital wheat gluten during kneading helps if the dough is sticky, ensuring a firm texture.
- Simmer the roast gently and keep the lid half closed to retain moisture.
- Frying the roast before and after simmering helps build flavor and a satisfying crust.
- The vegetable gravy is made from the simmered aromatics and broth and pairs well with the roast.
- Letting the roast rest overnight enhances texture and flavor, ideal for advance preparation.
- Substitute peanut butter or olive oil for tahini if preferred.
