Have you ever heard beef with no BEEF?! Yes you’ve heard it… let’s try it…
Hi people! Hope you’re all doing good. For this month of December I wanna share with all of you a big classic which is roast beef but with no animals harmed into making! Yes, you’ve heard it right: beef with no beef! It’s actually made of seitan which is also called ‘wheat muscle’ because it’s really high in proteins and once cooked and baked really tastes and looks like actual beef! Don’t you believe it? Well, you just have to try yourself and taste it! It’s pretty easy, you can get the ingredients at any health shop such as Wholefoods or even online if no health stores around you!
Let’s get into it:
Vegetable-based roast beef:
- 170 gr powdered gluten
- 80 g all-porpouse flour
- 200 gr boiled potatoes
- 150 ml vegetable stock
- 80 ml soy sauce (or more according to salting tastes)
- 4 tablespoons of EVO oil
- 1 tablespoon of garlic powder
- 3-4 tablespoons of smoked paprika
- 3 tablespoons of nutritional yeast flakes
- pepper a pinch
for the gravy:
- 300 ml vegetable broth
- 100 ml soy sauce
- 3 tablespoons of brown sugar (or maple syrup etc)
- 3-4 tablespoons of liquid smoke
- 2-3 tablespoons of extra virgin olive oil
- corn starch + water as needed (see description)
Boil the peeled potatoes and purée them once cooled at room temperature with an immersion blender or a Vitamix. Add the gluten and flour the mix with hands. Add all the other ingredients for the beef combined in the broth. Knead and when done, roll out the mixture with a rolling pin. Do it a little medium-thin. Roll up the mixture you obtained and place it in a natural white linen cloth. Roll it with the cooking string like a typical roast beef and boil it in salted water for around 2 hours. Remove from the broth, and unwrap it. For the smoky gravy sauce, put everything in a saucepan and bring to a boil but starch. Mix the starch dissolved in very little water and pour it while whisking until it thickens a bit then stop.
Now put the vegetable gravy on the roast and finish to bake it in the oven st 200C until it reaches a nice typical color (about 20 minutes).
I accompanied it with baked potatoes and provence herbs such as rosemary, oregano or sage, but feel free to use any vegetable you prefer.
There you go, the vegan roast beef is ready to be eaten! Keep in mind, if some is left, to store it in a cointainer inside the fridge for no more than 4 days.
Have an amazing week folks! Feel free to share with us the outcome tagging our page on your instagram!
Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.
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