Vegan Roast Beef Recipe

Place the beet, garlic, red onion, tofu, tahini, vegetable stock, Dijon mustard, miso paste into the pitcher a food processor. Blend for 2 minutes until completely smooth.
Add the vital wheat gluten, nutritional yeast, black pepper, smoked paprika, and ground coriander, and continue processing for 90 seconds until a well-developed gluten dough forms.
Transfer the dough to a sheet of lightly oiled parchment paper and shape it into a compact roast. Wrap the dough tightly in the parchment, then wrap it again in foil, making sure the package is securely sealed.
Steam the wrapped roast over medium-low heat for 75 minutes, maintaining steady steam throughout. Remove from the steamer and carefully unwrap and let the roast cool for 15 minutes.
Combine the Dijon mustard, tomato paste, water, sage, thyme, and black pepper in a small bowl. Brush this mixture evenly over all sides of the roast's surface.
Heat the vegan butter in a large skillet over medium-high heat. After 90 seconds when the butter is hot, add the roast. Cook for 6 minutes, turning as needed, until all sides are well browned and a dark crust is starting to form. * If you don’t have a big enough pan for the whole roast to cook in one piece, you can cut it in half so that the two pieces fit in your pan.
Pour the red wine, balsamic vinegar, and tamari into the pan. Cover and cook over medium heat for 3-4 minutes, allowing the roast to steam briefly in the wine and pan juices.
Transfer the roast to a cutting board and let it rest for 5 minutes. Slice thinly and serve with the remaining juices from the pan.

Equipment

Ingredients

For the Dough:

To Cook the Roast Beef:

Instructions

Notes

Nutrition