Vegan Roast "Beef"

120 mins
Serves 5
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Directions

  1. 1Fry one onion and three cloves of garlic in a little oil.
  2. 2Fry one onion and three cloves of garlic in a little oil.
  3. 3Fry one onion and three cloves of garlic in a little oil.
  4. 4Add 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.
  5. 5Add 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.
  6. 6Add 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.
  7. 7Bring to a simmer and stir in two tbsp dark soy sauce.
  8. 8Bring to a simmer and stir in two tbsp dark soy sauce.
  9. 9Bring to a simmer and stir in two tbsp dark soy sauce.
  10. 10Add 175 g of soy chunks or pea chunks, stir, cover, remove from heat, and let sit for about 10 minutes.
  11. 11Add 175 g of soy chunks or pea chunks, stir, cover, remove from heat, and let sit for about 10 minutes.
  12. 12Add 175 g of soy chunks or pea chunks, stir, cover, remove from heat, and let sit for about 10 minutes.
  13. 13Cut the chunks into smaller pieces if necessary.
  14. 14Cut the chunks into smaller pieces if necessary.
  15. 15Cut the chunks into smaller pieces if necessary.
  16. 16Mix 10 tbsp cornstarch and 4 tbsp of the glaze (see below).
  17. 17Mix 10 tbsp cornstarch and 4 tbsp of the glaze (see below).
  18. 18Mix 10 tbsp cornstarch and 4 tbsp of the glaze (see below).
  19. 19Knead the mixture well.
  20. 20Knead the mixture well.
  21. 21Knead the mixture well.
  22. 22Place the mixture onto cling film, press into a loaf, and roll up tightly.
  23. 23Place the mixture onto cling film, press into a loaf, and roll up tightly.
  24. 24Place the mixture onto cling film, press into a loaf, and roll up tightly.
  25. 25Refrigerate for about 30 minutes or prepare the day before.
  26. 26Refrigerate for about 30 minutes or prepare the day before.
  27. 27Refrigerate for about 30 minutes or prepare the day before.
  28. 28Place the loaf in a baking pan lined with baking paper.
  29. 29Place the loaf in a baking pan lined with baking paper.
  30. 30Place the loaf in a baking pan lined with baking paper.
  31. 31Prepare 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.
  32. 32Prepare 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.
  33. 33Prepare 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.
  34. 34Brush the roast with some of the glaze and bake in a preheated oven at 190°C for 25 minutes, brushing again after 20 minutes.
  35. 35Brush the roast with some of the glaze and bake in a preheated oven at 190°C for 25 minutes, brushing again after 20 minutes.
  36. 36Brush the roast with some of the glaze and bake in a preheated oven at 190°C for 25 minutes, brushing again after 20 minutes.
  37. 37After baking, let it stand for about 5 minutes, brush with the remaining glaze, and enjoy!
  38. 38After baking, let it stand for about 5 minutes, brush with the remaining glaze, and enjoy!
  39. 39After baking, let it stand for about 5 minutes, brush with the remaining glaze, and enjoy!

Ingredients

  • 1 onion
  • 1 onion
  • 1 onion
  • 3 cloves of garlic
  • 3 cloves of garlic
  • 3 cloves of garlic
  • 1 little oil
  • 1 little oil
  • 1 little oil
  • 3 tbsp tomato paste
  • 3 tbsp tomato paste
  • 3 tbsp tomato paste
  • 2 tsp steak or chicken seasoning
  • 2 tsp steak or chicken seasoning
  • 2 tsp steak or chicken seasoning
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 125 ml red wine
  • 125 ml red wine
  • 125 ml red wine
  • 300 ml vegetable broth
  • 300 ml vegetable broth
  • 300 ml vegetable broth
  • 2 tbsp dark soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp dark soy sauce
  • 175 g large/longer soy chunks or pea chunks
  • 175 g large/longer soy chunks or pea chunks
  • 175 g large/longer soy chunks or pea chunks
  • 10 tbsp cornstarch
  • 10 tbsp cornstarch
  • 10 tbsp cornstarch
  • 4 tbsp glaze
  • 4 tbsp glaze
  • 4 tbsp glaze
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 2 tbsp balsamic vinegar
  • 2 tbsp balsamic vinegar
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon smoked paprika
  • 2 tbsp maple syrup
  • 2 tbsp maple syrup
  • 2 tbsp maple syrup
  • 1 teaspoon mustard
  • 1 teaspoon mustard
  • 1 teaspoon mustard
  • 1 tbsp blackberry jam
  • 1 tbsp blackberry jam
  • 1 tbsp blackberry jam

Equipment

frying panpotcutting boardknifebaking panbaking paperbowlspoonpastry brush
Vegan Roast "Beef" | Clip Recipe