CategoryDifficultyIntermediate

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.

Yields1 Serving
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

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.

 150 g vital wheat gluten
 4 tbsp nutritional yeast
 1 tsp smoked paprika
 1 tsp salt
 ½ tsp black pepper
 1 400g tin of cooked lentils
 100 g tomato puree
 150 g oyster mushrooms finely chopped
 3 tbsp tamari
 50 ml vegetable stock
 3 tbsp oil
 3 tbsp maple syrup
 vegan stuffing

1

Preheat oven to 200 degrees Celsius

2

Add the vital wheat gluten, nutritional yeast, smoked paprika, salt and pepper to a mixing bowl

3

Next add the lentils, tomato puree and mushrooms

4

Mix all together with your hands

5

Add the tamari and veg stock and mix together

6

Knead for about 5 minutes so it forms a nice dough

7

Flatten into a circular shape and cover with tinfoil

8

Steam for about 30 minutes- depending on the level of tenderness you want, making sure to turn it from time to time

9

To make your marinade mix together the oil, maple syrup and tamari

10

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

11

Fry for another 3 minutes and take off heat

12

Roll your stuffing into cylinder and place along the centre of your dough steak

13

Wrap the stuffing in your steak and tie together with baking parchment and twine

14

Bake in oven for about 15 to 20 minutes

Ingredients

 150 g vital wheat gluten
 4 tbsp nutritional yeast
 1 tsp smoked paprika
 1 tsp salt
 ½ tsp black pepper
 1 400g tin of cooked lentils
 100 g tomato puree
 150 g oyster mushrooms finely chopped
 3 tbsp tamari
 50 ml vegetable stock
 3 tbsp oil
 3 tbsp maple syrup
 vegan stuffing

Directions

1

Preheat oven to 200 degrees Celsius

2

Add the vital wheat gluten, nutritional yeast, smoked paprika, salt and pepper to a mixing bowl

3

Next add the lentils, tomato puree and mushrooms

4

Mix all together with your hands

5

Add the tamari and veg stock and mix together

6

Knead for about 5 minutes so it forms a nice dough

7

Flatten into a circular shape and cover with tinfoil

8

Steam for about 30 minutes- depending on the level of tenderness you want, making sure to turn it from time to time

9

To make your marinade mix together the oil, maple syrup and tamari

10

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

11

Fry for another 3 minutes and take off heat

12

Roll your stuffing into cylinder and place along the centre of your dough steak

13

Wrap the stuffing in your steak and tie together with baking parchment and twine

14

Bake in oven for about 15 to 20 minutes

Vegan Roast Beef

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