Vegan Roast "Beef"
Directions
- 1Fry one onion and three cloves of garlic in a little oil.
- 2Add three tbsp tomato paste, two tsp steak or chicken seasoning, a pinch of salt, 125 ml red wine, and 300 ml vegetable broth to the pan.
- 3Bring to a simmer and stir in two tbsp dark soy sauce.
- 4Add 175 g of soy chunks or pea chunks, stir, cover, remove from heat, and let sit for about 10 minutes.
- 5Cut the chunks into smaller pieces if necessary.
- 6Mix 10 tbsp cornstarch and 4 tbsp of the glaze (see below).
- 7Knead the mixture well.
- 8Place the mixture onto cling film, press into a loaf, and roll up tightly.
- 9Refrigerate for about 30 minutes or prepare the day before.
- 10Place the loaf in a baking pan lined with baking paper.
- 11Prepare the glaze by mixing one tbsp soy sauce, two tbsp balsamic vinegar, 0.5 teaspoon smoked paprika, two tbsp maple syrup, one teaspoon mustard, and one tbsp blackberry jam.
- 12Brush the roast with some of the glaze and bake in a preheated oven at 190°C for 25 minutes, brushing again after 20 minutes.
- 13After baking, let it stand for about 5 minutes, brush with the remaining glaze, and enjoy!
Ingredients
- 1 onion
- 3 cloves of garlic
- 1 little oil
- 3 tbsp tomato paste
- 2 tsp steak or chicken seasoning
- 1 pinch salt
- 125 ml red wine
- 300 ml vegetable broth
- 2 tbsp dark soy sauce
- 175 g large/longer soy chunks or pea chunks
- 10 tbsp cornstarch
- 4 tbsp glaze
- 1 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 0.5 teaspoon smoked paprika
- 2 tbsp maple syrup
- 1 teaspoon mustard
- 1 tbsp blackberry jam
Equipment
frying panpotcutting boardknifebaking panbaking paperbowlspoonpastry brush
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