Vegan Roast Beef
You need this vegan roast beef on your holiday table. Thank me later!
Ingredients
Vegan Roast Beef
- 2 Cup Red Kidney Beans In Sauce
- 2.50 Cup Vital Wheat Gluten
- 1 oz Green Bell Peppers
- 1 oz Red Onion
- 2 cloves Garlic
- 1 Tsp Cayenne Pepper
- 1 Tsp Better than Bouillon - Roasted Garlic Base
- 3 oz Beets
- 3 Leaves Fresh Sage
- 1 tbsp Fresh Rosemary
- 1 tbsp Fresh Thyme
- 1 tbsp Tomato Paste
- 1 tbsp Coconut Sugar
- 1.50 cup Water
Red Wine Potato Stew
- 2 Cup Fingerling Potatoes
- 3 oz Red Onion
- 3 clove 3 g, Garlic, Raw Clove
- 2 cup Cremini Mushrooms
- 1 cup Carrots
- 1 tbsp Tomato Paste
- 1 Cup Red Wine
- 3 Leaves Bay Leaf
- 1 Tbsp Coconut Oil
- 1 Tbsp Fresh Thyme
- 2 Tbsp Corn Starch Mixed with 1/4 cup water
- 1/2 cup Water
- 1 Tbsp Coconut Sugar
- 1/2 Cup Unsalted Vegetable Broth
- Salt & Pepper to taste
Instructions
'Beef'
- In a blender or food processor, add all the ingredients except the vital wheat gluten (beans, bell peppers, onions, garlic, tomato paste, coconut sugar, better than bouillon stock, cayenne pepper, sage, rosemary, thyme, beets and water). Adjust taste with salt and pepper as desired.
- Pour the mixture into a mixing bowl and add the vital wheat gluten or seitan. Mix first with a spatula, then when the mixture tender and harder to mix with the spatula, use your hand to start kneading the dough. The longer you knead the more tender the mixture will get. I recommend kneading for at least a minute or two.
- ***Optional Step*** - Mold the 'meat' into a tenderloin shape, then use a cooking twine to tie the meat. Tie one end of the loin, then make a loop, bring it over the loin and cinch it up. Repeat this process every inch or two until you get to the other end of the loin. Then flip the loin over, bring the string along the bottom, loop it under one of the strings already made, then make a last tie where we began (easier to follow with the video). Note that it doesn't have to be perfect.
- Spray some cooking oil (I used coconut spray) unto an aluminum foil, then wrap the 'tenderloin' in, making sure to pinch close each side.
- Add water to a steaming pot and place on medium heat. Add the 'meat' in the strainer, cover it and let it steam for one hour and 15 minutes, making sure to add more water every 15 or so.
Red Wine Potato Stew
- In a large oven safe skillet or cast iron on medium heat, add the coconut oil, onions and garlic. Stir until the onions become translucent.
- Add the mushrooms, and let them cook for a minute or two, stirring occasionally.
- Add the vegetable broth, tomato paste, red wine, coconut sugar, potatoes, carrots, thyme, bay leaves, salt and pepper. Let everything simmer for about 5 minutes.
- Mix the corn starch with about 1/4 cup of water and make sure there's no lumps into the mixture. This will help thicken the stew. Add the corn starch mixture in the skillet and lower the heat to medium low.
- Let everything simmer for another 15 minutes, adding water 1/4 cup at the time until the potatoes are tender.
The Roast
- If using a large oven safe skillet or cast iron, create a well in the middle of the skillet and just add the cooked 'meat'. Else, you can pour the potato stew into a baking dish (as seen in the video), and create a well in the middle of the dish and add the 'meat'.
- Cover the 'meat' in the wine stew and pop the dish in the oven. Broil at 400 degrees F. for 15 minutes or until perfectly browned.
- Serve with the red wine potato stew. Enjoy!
Notes
*The Mushroom Den earns a small commission if you make a purchase using any of the affiliate links listed on this post. We only suggest products we believe in, so hopefully you like them too.
Nutrition
Calories: 180kcal
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