This one is just so good! Not only is it perfect for fine dining – it’s also fantastic to use as coldcuts, so nevermind any leftovers, they will make for the most delicious sandwiches afterwards! The roast can be made without glaze as well, but we think it suits the roast in a very good manner. The herbs on the outside are important, they prevent the cheesecloth from sitting too firmly on the roast and also provide a lovely «crust» that tastes great. You can also drop the glaze and mill the roast in vegan butter and more herbs in a pot or frying pan before serving for an even more tasteful, crusty and juiceful outside.
The ingredients list is a bit long, but for the most part it consists of things most (at least vegans) have in their kitchens from before, and if you find everything in advance it is very easy to make this roast. Actually this is a very fast dish to both prepare and make. The roasting always takes time, but that is always the case with any roast, it is not like you observe the roasting going on in the oven for 2 hours.
The roasting broth is used for the sauce! It gives a wonderful taste. If you are not going to use the seitan stock right away, freeze it for later.
Ingredients for a large roast:
- 280 grams vital wheat gluten
- 5 tablespoons gram (chickpea) flour
- 3 tablespoons nutritional yeast
- 250 ml of plant milk
- 150 ml white wine
- 50 grams of chickpeas or white beans (can be replaced with more tofu)
- 100 grams of firm tofu
- 2 tablespoons maple syrup or other syrup (date syrup is good)
- 1 onion, preferably red, chopped
- 4 large cloves of garlic, chopped
- A handful dried mushroom, soaked and finely chopped, or powdered (can be omitted but gives very good taste)
- 2 tablespoons soy sauce, preferably with mushroom flavor
- 3-4 tablespoons (total) of different dried herbs to taste (recommend tarragon, thyme, parsley, basil and sage)
- A little salt (beware as soy sauce is often very salty)
- Herbs (same as above) plus coarse sea salt, pepper and preferably a little chili flake to roll roast in
- Cheese cloth / nut milk bag to have around the roast can be omitted but it keeps the shape extra good
Broth to cook the roast in:
Find a suiting oven casserole
- 1000 ml vegetable broth
- 200 ml white wine (can be omitted, then increase the amount of water a little)
- 1 onion in pieces
- 4 cloves of garlic in pieces
- 1 carrot in chunks
- 1 celery in pieces
- 2 bay leaves
- Dried herbs (as above)
- Whole peppercorns
- Handful of dried mushrooms (can be omitted)
This is how you do it:
Mix together vital wheat gluten, chickpea flour and nutritional yeast in a small bowl. Fry the onions and garlic in oil until soft. Put the onion and garlic in a blender or food processor along with milk, wine, chickpeas, tofu, dried mushrooms, salt / spices / herbs, syrup and soy sauce and blend to a smooth batter. Combine the wet and dry to a smooth dough. Knead it well.
Sprinkle lots of dried herbs and salt / pepper / chili over the kitchen counter and roll the roast into it so it is covered on all sides. «Rub» it well. Wrap the roast into cheesecloth and close with knits at the ends. You can also put it without a cloth right in the broth, but then the outside can become a little spongy. This, however, is fixed by a little frying afterwards (after it has been in the oven) so that the surface becomes drier and firmer.
Add the roast to the casserole with the broth mixture, and place it in the oven at 350 degrees for approx. 2 hours. Turn it over after 1 hour and cook for one more hour.
Take out the roast after 2 hours and allow it to cool slightly on a plate before unpacking it and, if necessary, fry it in a pan of vegan butter and lots of herbs and some coarse salt, or glaze it with e.g. dijon mustard mixed with brown sugar / coconut sugar in a bowl, greased all over the surface and then its back to the oven again for 400 F for approx. 10-15 minutes.
Serve the roast in neat slices (not too thick) with almond potatoes, a good sauce and vegetables. See this example for one of our favorite sauces made from the roast broth.
Happy New Year!