A perfect roast for Christmas, New Year, Thanksgiving or any other special occassion meal where you want to enjoy a delicious roast dinner with all the trimmings… and all your loved ones! This roast will impress even the most devout of carnists. Serve with roast potatoes (marmite optional!) maple glazed parsnips, garlicy green beans, sautéed brussel sprouts with ‘bacon’, veggie haggis ‘stuffing’ balls and my creamy parsley sauce (recipes coming soon)… ah heaven on a plate… and Christmas on a plate!
It’s flavoursome, smoky and ‘meaty’ and ideal served up with all the sides that are traditionally served with traditional roasts. For vegetarians and vegans it makes a great and welcome alternative to a nut roast. I mean I love a nut roast as much as the next vegan but change can be a good thing!
It’s also extremely versatile. You can roll this dough out with a rolling pin and fill with your favourite ingredients (last Christmas I made a Seitan Wellington, filled with veggie haggis, chestnut purée and porcini mushrooms then rolled in puff pastry – ah delicious!) or leave out the pastry casing but still serve it up as a ‘stuffed’ roast; basically it’s delicious either way and you can’t really go wrong with it! (More ideas and recipe suggestions below)
So read on for what you’ll need and go experiment and enjoy!
|2 cups vital wheat gluten 250 g|
|1/2 cup chickpea / gram flour 50 g|
|1/2 cup nutritional yeast 30 g|
|1 tablespoon smoked paprika|
|1 tablespoon dried basil or other Italian herbs|
|1 tbsp onion powder & 1 tsp garlic powder|
|1 tablespoon ketchup or bbq sauce|
|2 tablespoons vegan worcestershire sauce|
|1/2 cup soy sauce 125 mL (reduce this amount if prefer a less salty flavour)|
|1 1/2 cups hot water 375 mL|
|1 tbsp liquid smoke|