Vegan Roast Beef Recipe for Christmas Dinner

Vegan Roast Beef Recipe for Christmas Dinner

How to make this delicious vegan roast beef for Christmas! This is the perfect dinner recipe for Christmas day! Paired with mash potatoes and other side dishes, this will be an excellent addition to your Christmas table 🙂


Greg’s photography:

Seitan roast:
2 cups vital wheat gluten
7 tbsp all purpose flour
4 tbsp chick pea flour plus
1 tbsp olive oil

Wet ingredients:
1 cup water
2 tbsp veggie stock powder
3 tbsp smoked paprika
2 tbsp mushroom powder
1/4 cup red wine
1 small to med size cooked beet
3 garlic cloves
70g tomato paste
3 tbsp mustard
2 tbsp balsamic vinegar
2 tbsp miso paste
1 tsp dried thyme
1 tbsp dried rosemary
Sea salt 1 tbsp +1 tsp
1/4 tsp black pepper
2 tbsp agave syrup

Place all of the wet ingredients into a blender and process until smooth and creamy. Set aside.

Now it’s time to work with the dry ingredients. To a bowl, place all of the dry ingredients and mix until combined.

Now simply add the wet ingredients into the dry flour and mix. Knead with your hands for 12 minutes. Once you start kneading the dough don’t forget to add in the olive oil. once done kneading, Roll into a log and season with smoked paprika, salt, black pepper, dried thyme, dried rosemary. Wrap in plastic wrap and place in the fridge for at least 30 minutes. Remove from the plastic wrap and place in parchment paper Tying up both ends with string or if you don’t have string twist both ends. Place in a steamer for one hour and then flip it and cook for another 30 minutes. Remove from the steamer and remove the parchment paper. Let it cool down and once it has cooled down place it in a Tupperware and into the fridge until you are ready to use for Christmas day.
On Christmas day place the roast inside of a frying pan with olive oil and coat the roast with whole-grain mustard and fry on both sides Until browned. To a nonstick oven tray place the roast and drizzle as much of the glaze as you like on top Of the roast. Bake at 180°C for 20 minutes. Remove plate and serve immediately.

For the glaze:
Dark moscovado sugar 1/2 cup
red wine 2 tbsp
red wine vinegar 2 tbsp
Maple syrup 1/2 cup
Bring up to boil n cook for 4 minutes.
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