If you're stuck for a main protein in a vegan roast, whether it's a gathering of friends or a christmas dinner, I'd really recommend this.
You'll need gluten flour, which can be hard to find. In the UK, you can order online this from Flourbin. Or if you're in London, you can buy it at Vx, a vegan boutique in Kings Cross.
Here's the recipe.
Mix these dry ingredients with a large bowl, using a fork.
- 5 heaped tablespoons (tbp) gluten flour
- 1/4 teaspoon (tsp) garlic powder
- 1/2 tsp mild curry powder
- 1/2 tbsp nutritional yeast
- 2 tsp vegan bouillon powder (or powdered vegetable stock)
Then, combine with the following wet ingredients. Use your hands to mix until it resembles fine breadcrumbs.
- 1 tbsp extra virgin olive oil
- 3 tbsp sunflower oil
- 1 tsp soya sauce
Then add 100-120ml of cold water, using your hands to form a stretchy dough.
Stretch it, and roll as best you can with a rolling pin, into a rectangle. This will be the hardest part as this is a really strong dough that springs back into shape quickly.
Line it with stuffing mix and roll into a tube. Try and squish the ends together to get it to stay closed, adding a little flour and water between the edges. Baste with oil all over the outside. Then wrap the whole roll with kitchen foil and either bake it or steam it. I prefer steaming as it turns out softer. Either way, it will take 30-45 minutes. Just check on it regularly and it's done when it's a light golden colour on the outside and has a firm spring to it.
Leave it to rest on a chopping board for about 5 minutes, then slice and serve with vegetable gravy.