Roasts (recipe makes 2)
- Before we start, please read the entire recipe, this one is a bit complicated. This takes some time, but the recipe is really for 2 roasts. Reserve one for later in the week and this becomes 2 substantial meals.
- You are going to need the necessary ingredients for your favorite stuffing.
- You will also need fresh clean, washed muslin or 2 boiled lint free cotton pastry cloths
1 16ounce block of tofu - drained
1 C hot water (not boiling, just hot tap water)
2 vegan"chicken style" bouillon cubes dissolved in 1/4 C boiling water
1/4 C soy milk
1/4 C grapeseed or olive oil
1/8 C tamari
1 T sesame oil
1/2 small onion, finely diced and sauteed
2 cloves garlic, finely chopped and sauteed
Step 1 - combine the first 7 ingredients and blend on low speed for 1 full minute - then stir in the onion and garlic (do not blend ). Set aside.
2 C vital wheat gluten
1/4 C whole wheat flour
1/4 C nutritional yeast
1 t Kosher salt
2 t Mrs. Dash or 21 Salute (salt free herb seasoning)
1 t fresh ground black pepper
1 t. ground sage
1 t rosemary leaves - crushed
1 t smoked paprika
Step 2 - Place all dry ingredients in the mixing bowl of a stand mixer and just stir briskly with a fork to combine.
Step 3 - pour half the wet ingredient mixture into the dry ingredients, use the dough hook attachment and turn mixer on low. Slowly add the remaining wet ingredient mixture. Beat/knead on low for 10 minutes.
Step 4 - let the roast mixture rest for 20 minutes.
*During this 20 minute rest period, make 4 - 5 cups of your favorite stuffing. I just use regular Pepperidge Farm stuffing made with all vegan ingredients and add extra sage, celery and onion.
Step 5 - Beat/knead roast on medium speed for another 10 minutes.
Step 6 - let roast rest for another 15-20 minutes.
Step 7 - take half the roast mixture and pat out into a roughly 10"x15" rectangle on a sheet of plastic wrap. Leave just a 1/4 inch or so of the plastic wrap exposed.
Step 8 - spread 1/2 the stuffing mixture on top of the rectangle, leaving about and inch border at the top and bottom.
Step 9 - roll using the plastic wrap to help - from the bottom to the top and press the seam together. Try not to roll like a jelly roll - you want one cylinder of roast with a stuffing center.
Step 10 - place a clean damp pastry cloth vertically on the counter, use the plastic wrap to lift the roast and place on the lower edge of the pastry cloth, roll the roast up in the cloth all the way to the top. Tie the ends with kitchen twine.
Step 11 - repeat with the remaining roast and stuffing.
Step 12 - steam the roasts for 2 hours in a large stock pot with a steamer insert. Turn the roasts after 1 hour.
Step 13 - Remove roasts from steamer onto kitchen mat. Carefully unroll from the pastry cloths.
Note: at this point you may let one roast cool slightly and then wrap tightly in plastic wrap and refrigerate for later in the week. I have kept a roast for up to one week prior to baking.
At this point, your roast is ready for some nice vegan gravy and a side of mashed potatoes - however, there is one more step that makes this already delicious roast, even better......
Glazing and finishing your roast with a crispy "skin":
Pre-heat oven to 350 F
For each roast:
1 sheet of yuba (dried tofu skin - available at Asian markets) - soaked in HOT water until soft, but do not over soak, the yuba will fall apart.
1/8 C olive oil or mild vegetable oil
1 T tamari
1/8 t. smoked paprika
Gently pat the yuba dry. Combine the oil, tamari and paprika and rub on both sides of the softened yuba sheet. Lay the oiled yuba sheet vertically on the counter. Place the roast at the bottom and roll the roast up in the yuba skin, tuck the ends under and place on a lightly oiled baking sheet.
Bake for 15 minutes, flip over and bake for 15 minutes more, until golden brown. Remove from oven , slice with a serrated knife and serve with vegan gravy. If the mood strikes you - add all the trimmings for a holiday or special occasion feast.
Don't forget - you have a second roast!
Simply steam the reserved roast for 20 minutes, glaze, finish and roast for a second feast later in the week! Slice thin and top with cranberry relish for an awesome sandwich filler, too.