Roast 'Beef' Joint

Intro: Inspired by the BOSH TV guys and their Christmas recipes I thought I'd make my own 'beef' joint. Using ideas from their 'pork' joint and my previous recipes I came up with this amazing roast alternative.

Course: Main Course

Keyword: seitan, vegan beef

Ingredients

The Joint

1 tin chickpeas drained
1 tbsp English mustard
80 g cooked beetroot save the juice
2 tsp gravy granules mixed with 3 tbsp hot water
1 vegetable stock cube dissolve in gravy mix above
1 tbsp smoked paprika
1 tbsp garlic powder
4 tbsp nutritional yeast
50 g tomato puree
100 ml beetroot juice use the juice from the beetroot pack
1 pinch pink/sea salt
black pepper to taste
250 g vital wheat gluten flour
1 tbsp coconut oil
2 tbsp soy sauce

Glaze

2 tbsp olive oil
2 tbsp maple syrup
1 tbsp soy sauce
1 tsp smoked paprika
1/2 tsp English mustard
rosemary & thyme sprinkle on top before roasting

Instructions

The Joint

Preheat oven to 180oC/356oF
To a blender/food processor add the chickpeas, nutritional yeast, salt, pepper, paprika, garlic, tomato puree, mustard, beetroot, juice, Marmite, soy sauce, gravy and stock.
Blend until you have a lump free sauce (a few small lumps are fine). You might have to use a spatula to wipe the sides to make sure everything is combined and blended.
Weigh out the vital wheat gluten flour in a large bowl and pour in the sauce. Mix thoroughly with a wooden spoon then use your hands to knead all the ingredients together.
Turn out onto a clean surface and knead for a couple of minutes. Shape into a joint and wrap in tin foil.
Steam for 45 minutes.
Remove the foil and score with a knife a few times (see video).

Glaze

Mix all the glaze ingredients together and pour over the joint.
roast for 40-45 minutes.
Serve as a centerpiece for your roast dinner. Carve off slices as you would a regular joint. Enjoy!

Video

Notes

Tip: If you don't have a steamer then you can simmer in water for 40 minutes. Turning halfway. You can use leftovers in a sandwich, curry or stir-fry.