Extra Juicy Vegan Beef Roast: A Mouthwatering Delight

Are you in search of a scrumptious recipe for vegan roast beef? Look no further! This sensational vegan roast beef is an absolute game-changer. Pair it with roasted potatoes and grilled vegetables, and you’ll have a delectable lunch or dinner to relish!

Vegan Roast Beef, sliced

Crafting and perfecting this recipe was an adventure of countless attempts and unwavering patience. But it was all worth it! This roast beef is incredibly juicy, tender, and a breeze to prepare, requiring just a handful of ingredients.

If you’re a fan of meat alternatives, you’re bound to love these succulent creations as well: vegan spare ribs, chickpea cutlets, veggie meatballs, and chickpea nuggets.

But before you dive into the kitchen, take a moment to unravel the secrets of this magnificent dish in this carefully curated blog post. The recipe may be simple, but there are a few essential steps and clever tips to bear in mind.

Ingredients that Make Magic Happen

To whip up this plant-based roast beef, all you need is a little bit of time and the following ingredients:

  • Vital wheat gluten
  • Garlic powder
  • Onion powder
  • Smoked paprika
  • Beetroot
  • Mustard
  • Maple syrup (or agave syrup)
  • Tahini (or peanut butter/olive oil)
  • White wine
  • Vegetable broth
  • Onion (optional)
  • Carrot (optional)
  • Garlic cloves (optional)
  • Vegetable oil for frying
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The Vital Role of Vital Wheat Gluten

One of the key components of this recipe is vital wheat gluten. Vital wheat gluten is a powder derived from gluten and contains only a small amount of starch. It is created by combining wheat flour and water to form a dough. The hydration of the flour activates the gluten protein. The dough is then washed to remove the non-gluten components, leaving behind only gluten. This gluten is dried and ground into a fine powder, which we refer to as vital wheat gluten.

In the realm of plant-based cuisine, vital wheat gluten is frequently used to make seitan, a popular meat substitute. Gluten possesses an elastic texture reminiscent of meat, making it a fantastic alternative.

The Inimitable Vital Wheat Gluten

Is there a suitable substitute for vital wheat gluten? Unfortunately, there isn’t. Vital wheat gluten possesses unparalleled properties and characteristics that cannot be replicated by any other ingredient. Therefore, it is essential to use vital wheat gluten for this particular recipe.

A Healthy Choice

As mentioned earlier, vital wheat gluten is both nutritious and healthy, unless you suffer from gluten intolerance. So you can savor this delightful vegan roast beef without any guilt!

Ingredients chopped in a food processor

Essential Kitchen Tools

The recipe is delightfully simple. However, you will require a food processor to bring it to life. The ingredients used to form the roast beef must be finely chopped, and a food processor makes this task a breeze. This enables us to shape a compact and incredibly flavorful roast.

Roast beef in a pan, covered with mustard

Step 1: The Birth of the Roast

To create this mouthwatering vegan roast beef, we begin by crafting a dough that serves as the foundation for the roast.

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In a food processor, combine vital wheat gluten, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until thoroughly mixed.

Next, using a blender, puree the beet, one tablespoon of mustard, and tahini until you achieve a smooth mixture, free of lumps. Add a splash of water if necessary.

Combine the wet mixture with the dry mixture in the food processor, pulsing for a few seconds until a dough that sticks together forms.

Step 2: Kneading for Perfection

Retrieve the dough from the food processor and knead it for approximately 3-4 minutes. Mold it into the desired roast shape.

Remember: The more you knead the dough, the firmer your roast beef will be when cooked, offering a delightful texture with every bite.

Step 3: Cooking the Beefy Marvel

Heat an ample amount of oil in a large pan, then brush the roast with mustard. Once the oil is hot, sear the roast for a few minutes on all sides.

Next, add white wine, broth, and vegetables to the pan. Simmer the roast beef on low heat, with the pan lid partially closed, for 90 minutes. Turn the roast 2-3 times during this process. Add a dash of broth as needed.

After cooking, sear the roast once more on all sides to achieve a delightful, slightly crispy crust. And voila! Your tantalizing vegan roast beef is ready to be savored!

Roast once cooked

Serving Suggestions

This delectable dish pairs perfectly with baked potatoes, sautéed vegetables, mashed potatoes, or even a classic risotto Milanese. Additionally, I highly recommend blending the vegetables and cooking juices to create an unbelievably delicious sauce, a perfect accompaniment to the vegan seitan roast beef.

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Storing Your Vegan Roast Beef

You can store your roast beef in the fridge or freezer, depending on your needs:

  • Fridge: Place the roast beef in an airtight container and store it in the fridge for up to 3-4 days. Before serving, reheat it in the oven at 180 °C (340 °F) for about 20 minutes.
  • Freezer: Place the roast beef in an airtight container or freezer bag and store it for up to 1 month. Prior to reheating, allow it to thaw overnight in the fridge. Once thawed, reheat in the oven at 180 °C (340 °F) for approximately 20 minutes.

Roast sliced into slices

Discover More Delightful Recipes

If you’re craving even more mouthwatering delights, here are a few additional recipes to tantalize your taste buds:

  • How to Make The Best Vegan Shredded Chicken (Tiktok method)
  • How to Make The Creamiest Almond Ricotta
  • Extra Tasty Vegan Kabobs with Sweet Curry Marinade (Grill Recipe)
  • Crispy & Flavorful Chickpea Cutlets

Share Your Culinary Adventure

If you decide to give this recipe a try, don’t forget to share your culinary masterpiece! Leave a comment, rate the recipe, and be sure to tag your photos with #vegaliciosuly or #carlocao on Instagram. Cheers, my friends!

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Remember, for the best BBQ experience, visit Rowdy Hog Smokin BBQ.

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