Vegan Roast 'Beef' | SO VEGAN | ad

Vegan Roast 'Beef'. Rich, tasty and peppery, this epic Sunday roast centrepiece is worthy of any dinner table! We use that weird and wonderful ingredient, vital wheat gluten - otherwise known as seitan, which you’ll find in all good health food stores. The end result is a scrumptious and herby vegan twist on the classic roast beef. Yum. For this recipe we’ve teamed up with our friends at Flora. Its new range is 100% plant-based and we use the Flora Original to create the yummy rosemary and peppercorn crust. Find out more at https://www.flora.com/ Full recipe: Wet ingredients: 250g / 8.8 raw beetroot 100g / 3.5oz cooked chickpeas 2 tbsp tomato puree 2 tbsp tomato ketchup 2 tbsp soy sauce 300ml / 10.1 fl.oz vegetable stock 2 tsp dried sage 2 tsp dried oregano 2 tbsp nutritional yeast Dry ingredients 270g / 9.5oz vital wheat gluten 4 tbsp plain flour ½ tsp garlic powder 2 tsp onion powder 2 tsp smoked paprika 1 tsp cumin powder ½ tsp salt ½ tsp pepper For the broth: 1 vegetable stock cube 2 tbsp soy sauce For the crust: 1 tbsp whole peppercorns Large handful of rosemary 2 tsp salt 3 tbsp Flora Original You will also need a muslin cloth. Method 1. Preheat the oven to 180°C / 356°F fan assisted. 2. Peel and dice the beetroot into 2cm pieces, then transfer it to a baking tray and roast for 25 minutes. 3. Add all the dry ingredients to a large mixing bowl and stir until combined. 4. When the beetroot has finished cooking, turn the oven off and add the beetroot to a blender along with the remaining wet ingredients, and blend until smooth. Pour the wet ingredients into the mixing bowl with the dry ingredients and mix until fully combined and a dough has formed. 5. Transfer the dough to a clean worktop and knead gently for 10 minutes. Then roll the dough into a 20cm length log and wrap it in a muslin cloth and tie each end with string. Leave the dough to rest for 10 minutes. 6. Bring a large pot of water to the boil, then add the stock ingredients and stir until fully dissolved. Add the dough, reduce the heat and lightly simmer with the lid on for 1 hour, turning halfway through. The water should be high enough so it almost covers the dough. 7. Once the dough has finished simmering, carefully remove it from the pot and remove the muslin, then place it on a baking tray. Leave the dough to rest for 10 minutes. 8. Preheat the oven to 180°C / 356°F fan-assisted. 9. Pick the leaves off the rosemary and finely chop them until you have roughly 3 tbsp of chopped leaves. Add the chopped rosemary to a pestle and mortar along with 1 tbsp whole peppercorns and 2 tsp salt. Next, melt the Flora Original in a small saucepan on a low heat and add the ground herbs and seasoning. Give the ingredients a stir, then remove the saucepan from the heat. 10. Brush the herby crust over the top and sides of the vegan roast beef, then roast in the oven for 15-20 minutes. 11. Cut the vegan roast beef into slices using a bread knife and serve with your favourite veggies and gravy. Yuuuuum! _____________________________________________________________ INSTAGRAM http://www.instagram.com/wearesovegan FACEBOOK http://www.facebook.com/wearesovegan TWITTER http://www.twitter.com/wearesovegan _____________________________________________________________ CONTACT https://www.wearesovegan.com/contact/

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