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
80gcooked beetrootsave the juice
2tspgravy granulesmixed with 3 tbsp hot water
1vegetable stock cubedissolve in gravy mix above
100mlbeetroot juiceuse the juice from the beetroot pack
black pepper to taste
250gvital wheat gluten flour
1tbsp coconut oil
rosemary & thymesprinkle on top before roasting
Preheat oven to 180oC/356oFTo a blender/food processor add the chickpeas, nutritional yeast, salt, pepper, paprika, garlic, tomato puree, mustard, beetroot, juice, Marmite, coconut oil, 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).
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!
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.