Every year more and more houses have a vegetarian or vegan sitting at the Christmas table, it can be stressful for the cook who has only ever had to serve one diet as there’s a bit of change in the ritual that is Christmas dinner.
BUT WE’RE HERE TO HELP!!
Our 12 days of Christmas is here to take the stress out of feeding your loved ones this Christmas we’re going to upload a delicious vegan Christmas recipe every day for 12 days.
Whether the whole house is vegan or just yourself this will make for big smiles at the dinner table.
We went all out for this vegan roast beef, we’ve never even seen one of these before. It came to us in a dream and we knew we’d have to do it.
It’s a really impressive hunk of food to see and it’d make the perfect Christmas main.
- 150g vital wheat gluten
- 4 tbsp nutritional yeast
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1x400g tin cooked lentils
- 100g tomato puree
- 150g oyster mushroom chopped finely
- 3 tbsp tamari
- 50ml vegetable stock
- 3 tbsp oil
- 3 tbsp maple syrup
- 3 tbsp tamari
- Vegan stuffing
- Preheat oven to 200 degrees Celsius
- Add the vital wheat gluten, nutritional yeast, smoked paprika, salt and pepper to a mixing bowl
- Next add the lentils, tomato puree and mushrooms
- Mix all together with your hands
- Add the tamari and veg stock and mix together
- Knead for about 5 minutes so it forms a nice dough
- Flatten into a circular shape and cover with tinfoil
- Steam for about 30 minutes- depending on the level of tenderness you want, making sure to turn it from time to time
- To make your marinade mix together the oil, maple syrup and tamari
- Add 1/2 the marinade to a hot pan and fry your doughy mixture for about 3 minutes and then flip over, adding the rest of the marinade
- Fry for another 3 minutes and take off heat
- Roll your stuffing into cylinder and place along the centre of your dough steak
- Wrap the stuffing in your steak and tie together with baking parchment and twine
- Bake in oven for about 15 to 20 minutes