Sunday roast sorted! Our vegan seitan roast beef joint is the centrepiece to any meat free roast dinner – a couple of vegan Yorkshire puds, roast potatoes and your veg of choice and you’re good to go!

This is a great tasting main dish and slices up cold for sandwiches, slices in to strips for Chinese Fried Beef, or any dish you need to substitute beef for.

It’s a gentle simmer for two hours then left to rest for the day and overnight until cooled the next day. Let it stand and dry in the air for an hour before serving. It keeps in the fridge for up for four days and freezes well for up to three months.

Vegan Roast Beef Style Joint

Recipe by Paul

A vegan version of a classic roast beef joint

Course: Main, DinnerDifficulty: Medium

Servings

–

servings

Prep time

hour

Cooking time

hours

Calories

176

kcal

Total time

hours

Cook Mode

Keep the screen of your device on

Ingredients

430 g Wheat Gluten
Broth
3 litres Boiling Water
2 medium Brown Onions
1 small Raw Beetroot
1 medium Carrot
3 sticks Celery
1 tbsp Light Soy Sauce
1 tbsp Yeast Extract (Marmite)
Dry seasoning mix
1 tbsp Onion Granules
5 Meat Free Beef Oxo Cubes
1/2 tsp Salt
Wet ingredients
200 ml Boiling Water
400 g Tin of Butterbeans including Liquid (aquafaba)
3 tbsps Sunflower Or Other Neutral Oil
3 tbsps Light Soy Sauce
1 tbsp Cider Vinegar
130 g Silken Tofu
100 g Raw Beetroot
2 tbsps Tomato Puree
2 tbsps Dijon Mustard
2 tbsps Yeast Extract (Marmite)

Directions

Prepare ingredients
Mix the dry seasoning mix powders together in a pestle and mortar and grind until smooth.
Add all the wet ingredients to a blender or tall jug if using a stick blender. Blend to a smooth paste.
Roughly chop the broth vegetables and add to a large cassorole dish with the other broth ingredients and place on the stove. Bring to the boil, then reduce to a simmer and put a lid on, while you prepare the joint.
Prepare the joint
Add the wheat gluten and dry seasoning mix to a food processor and blitz together to mix.
With the food processor running, slowly pour in the wet mix and blend until combined and it forms a loose granular dough. Hold onto the food processor while doing this as it will move around quite a bit!
Take tte dough out and split into two equal parts. Add each part to the food processor, one after the other, and process for 5-6 minutes each, 2 minutes at a time (to avoid your machine burning out). The dough should be smooth, quite firm and consistent in texture.
Add both dough parts to the processor and mix briefly to combine, around 30 seconds.
Lay a long piece of cling film flat on a clean surface, place the dough on end, then use the clingflim to wrap, roll and shape the dough tightly into a sausage shape 25 cm long.
Place in the fridge for 25 minutes to chill and relax the dough.
Lay a long peice of baking parchment on a clean surface, enough to wrap the joint three times. Remove the clingfilm from the joint and place at one end of the baking parchment and roll it tightly round three times. Tie off each end with string to form a tight sausage.
Repeat with a long sheet of muslin, wra[pping as tighly as you can and securing both ends with string, like a cracker.
Tie a length of string around one end and tie in a knot. Then run the string horizontally along the joint about 3cm from there, wrap the string around the joint again and tie another knot at that point. Repeat this processes along the entire length of the joint, like a butchers joint wrap. This will keep it from expanding too much and bursting out of the wrapping.
Place the joint into the broth – it should be comepltely covered by the broth. Replace the lid and simmer for 2 hours, checking regulaly and topping up with boiling water if the joint is no longer covered.