Having the tender and luscious slow-baked lamb on the bone is hard to imagine for a vegan entree. But we have made it possible with this meat-free vegan lamb recipe that holds all the essence of pleasure to be found in an iconic meat dish. It’s one of the best recipes for making a inexpensive meals for a large family. Smart Recipes, Middle Eastern,Vegan Recipes, Grains Recipes, Recipes Grains Middle Eastern,Vegan Vegan Kleftiko Vegan Kleftiko Recipe | RecipeSavants.com PT2H45M Serves 4 Ingredients: 2 Cups Wheat Gluten 1 Teaspoon Garlic Plus A Couple Of Garlic Cloves 1 Teaspoon Onion Powder 1 Teaspoon Dried Mint 0.25 Cup Nutritional Yeast 1 Teaspoon Sea Salt 1 Teaspoon Beetroot Powder 0.5 Teaspoon Ground White Pepper 0.5 Cup Plus 2 Tablespoon Olive Oil 4 Tablespoons Soy Sauce 1 Teaspoon Tahini 2 Teaspoon Miso Paste 2 Tablespoons Dark Soy Sauce 1 Tablespoon Vegetable Granules 0 A Few Sprigs Of Fresh Sage Leaves 0 A Few Sprigs Of Fresh Rosemary 1 Cup Dry Wine 0 To Taste Salt 1 Teaspoon Date Syrup 0 To Taste Peppercorns 0 Fresh Mint 1 Teaspoon Dried Oregano 0 Juice Of 1½ Lemons 1 Large Onion 0 Lemon Wedges From 1 Lemon 4 Potatoes 2 Bulbs Garlic For vegan joint: In a large bowl, mix together wheat gluten, onion powder, dried mint, nutritional yeast, sea salt, beetroot powder and white pepper. In a food processor with the plastic blade, add spice mixture, ½ teaspoon of olive oil, 2 tablespoons of soy sauce, 1 teaspoon of tahini, 1 cup of water, 1 teaspoon of miso paste and 1 teaspoon of garlic and pulse until well combined. Transfer the mixture into a bowl and with your hands, knead for a couple of minutes. Now, shape mixture into lamb joint. Stick the pieces of garlic into the dough. For broth: In a large casserole, add 6 cups of spring water, dark soya sauce, vegetable granules, fresh sage leaves, a few sprigs of rosemary and dry wine and bring to a boil. Gently, place the vegan joint in simmering broth. Reduce heat to low and simmer, covered for about 40 minutes, flipping joint twice. Carefully, remove broth from the joint and keep aside to cool for about 20 minutes. Preheat the oven to 355 degrees. Line a large baking dish with a large parchment paper. In a food processor, add ½ cup of olive oil, date syrup, salt, peppercorns, 2 tablespoons of soy sauce, 1 teaspoon of miso, some fresh mint, dried oregano and lemon juice of half lemon and pulse until well combined. Keep aside. Place vegan joint into prepared baking dish. Arrange garlic halves in corners of parchment paper around the joint. Now, arrange some fresh mint, some chopped garlic and peppercorns over joint and top with pureed mixture evenly. Arrange chopped onions at the base of baking dish. Then, place tomato wedges around the edges of the baking dish and top onions with potato wedges. Drizzle with some olive oil and juice from 1 lemon and sprinkle with some salt. Place some pureed mixture over the joint and place 3-4 rosemary sprigs around the dish. Bake for about 1½ hours, adding pureed mixture every 20 minutes.

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