I’ve never been a great fan of ‘imitation meat’, so when I heard about a turkey-style roast, I thought it wouldn’t be something I’d want to make. I’m not keen on the fibrous meaty texture of many plant-based meat replacements, but working with vital wheat gluten means that you can add a variety of flavours to the dish by including savoury and tasty ingredients to the wet mix below, such as brandy, marmite and a variety of mushrooms.
So last weekend, as an experiment, I made a prototype vital wheat gluten roast and it went down well for Sunday dinner, served with crunchy roasted potatoes, lots of veg and some unctuous mushroom gravy. It wasn’t hard to make either and, although it’s a bit time consuming, it is worth the trouble: the roast is quite big and it lasts for three days. It can be eaten cold in sandwiches and hot, fried and coated in breadcrumbs with mushrooms for breakfast, so it’s versatile and useful. Make it at least a day before you want to eat it.
To make the roast:
You need to blitz the following wet ingredients in a blender:
1 cup drained chickpeas (half a tin)
Half a cup of dried mushrooms such as porcini,
Half a cup of white wine.
2 tbsp miso
2 tbsp maple syrup
One cup plant milk of your choice – I use oat
1 sauteed onion or shallot and 3 sauteed garlic cloves
Half a pack of silken tofu (about 4oz)
Thyme, rosemary, sage. Any herbs you like – onion salt, if you wish, even tarragon or paprika.
Seasoning, as you wish – I use pink salt and white pepper…
Then add the wet ingredients to the dry ones below and mix to a dough:
Two and a half cups of vital wheat gluten
One cup of gram flour
2 tbsp of nutritional yeast.
Knead the mixture by hand for at least twelve minutes or put it in a machine with a dough hook. Don’t under-knead or it will cook into a piece of rubber. The dough should be just firm and stretchy. If it’s too wet to handle, add a little more gram flour.
Roll it out on a gram-floured surface by whacking it with a rolling pin, until it’s a half-inch-thick rectangle and then let it rest. Stretch it by hand if it springs back.
Now make the stuffing –
Saute a large onion and some garlic, and add to it half a tin of chickpeas, a couple of handfuls of chestnuts, a handful of blitzed breadcrumbs, a handful of chopped dried apricots, cranberries, chopped hazelnuts, a cooked mashed sweet potato, some cinnamon, nutmeg, salt, pepper and a good pinch of thyme. Mash it all up to form the stuffing so that it’s still a bit chunky. Use some white wine if you need it to make it a little softer. Place the stuffing mixture in a line down the centre of the ‘roast’ rectangle and roll the dough over lengthways so it makes a single roll. Close the ends. Then rub olive oil on the outside and then roll it all in some dried herbs – I use a mixture of parsley, thyme, onion salt and a pinch of cayenne or paprika. If the roast’s too big, you can cut it in half and make two smaller roasts and freeze one after it’s cooked, which is what I did.Wrap the roast in cheesecloth and tie it up with cooking string.
Put the roast in a baking tray containing liquid: some water, white wine, (make it all up to 6 -7 cups,) a bayleaf, rosemary, thyme, sage, some dried mushrooms, a chopped onion, garlic, a bit of celery, carrot, and bake it for two hours, turning after an hour. The liquid will need to be topped up regularly during the cooking process as the roast needs to be steamed and kept moist, or it will burn.
After two hours, take it out of the oven and let the roast cool, then strip off the cheesecloth.
I rub the surface of the roast with oil and then brush it with maple syrup to glaze it, and maybe sprinkle on more herbs. You can keep the roast, wrapped in foil, in the fridge for a few days.
To cook the roast, put it in a medium oven for 30 minutes. I used a baking tray with a little white wine and water on the bottom and laid it on a few chopped onions so it wouldn’t burn.
It goes really well (cut into not-too-thick slices) served with onion or mushroom gravy, lots of seasonal veg, roast potatoes, red cabbage and plant-based yorkshires.
If you have some roast left over, it’s nice cold in sandwiches with salad, mayo and slices of tomatoes,or fried, coated in breadcrumbs, for breakfast with spinach, tomatoes and a huge chestnut mushroom.
I’ve also used leftover roast to stuff a round, home-baked loaf, with the top cut off and the crumbs hollowed out, then the inside is layered with slices of roast, cranberry sauce, plant-based mozzarella, walnuts, beetroot, a little plant-based mayo, a few breadcrumbs and some home-made pickle.Stuff the inside of the loaf with the layers, replace the lid and wrap it. Later, you can cut it into wedges as an alternative to sandwiches or for a Christmas buffet.