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.
RecipeSavants.comHaving 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, RecipesGrainsMiddle Eastern,VeganVegan KleftikoPT2H45MServes 4
Ingredients:
2 Cups Wheat Gluten1 Teaspoon Garlic Plus A Couple Of Garlic Cloves1 Teaspoon Onion Powder1 Teaspoon Dried Mint0.25 Cup Nutritional Yeast1 Teaspoon Sea Salt1 Teaspoon Beetroot Powder0.5 Teaspoon Ground White Pepper0.5 Cup Plus 2 Tablespoon Olive Oil4 Tablespoons Soy Sauce1 Teaspoon Tahini2 Teaspoon Miso Paste2 Tablespoons Dark Soy Sauce1 Tablespoon Vegetable Granules0 A Few Sprigs Of Fresh Sage Leaves0 A Few Sprigs Of Fresh Rosemary1 Cup Dry Wine0 To Taste Salt1 Teaspoon Date Syrup0 To Taste Peppercorns0 Fresh Mint1 Teaspoon Dried Oregano0 Juice Of 1½ Lemons1 Large Onion0 Lemon Wedges From 1 Lemon4 Potatoes2 Bulbs GarlicFor 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.