This vegan roast beef is a perfect main course to serve with mashed potatoes and baked vegetables. Served the next day it becomes even more delicious as the texture becomes more “meaty”.
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
150 g raw beetroot blended with 250 ml (1 cup) of water
5 tablespoons mustard
1 tablespoon maple syrup
3 tablespoons tahini peanut butter or olive oil work too
300 ml white wine
250 ml vegetable broth
1 onion halved
1 carrot peeled and chopped
2 garlic cloves
2 springs rosemary
2 teaspoons thyme
4 tablespoons vegetable oil for frying
Instructions
Add vital wheat gluten along with all the spices up to and including salt in a food processor and mix briefly.
Add the blended beetroot, 1 tablespoon of mustard, tahini and maple syrup and pulse until a dough is formed.
To continue reading, scroll down and click Next 👇👇
ADVERTISEMENT
