Meatless Elk Roast
Savor the bold flavors of the Meatless Elk Roast, a plant-based centerpiece that’s as hearty as it is wholesome. Crafted with a base of vital wheat gluten and chickpea flour, this vegan roast mimics the texture of tender game meat while featuring smoky undertones from liquid smoke and smoked paprika. Finely chopped mushrooms add an earthy depth, while beet puree lends a rich, authentic color. Infused with aromatic herbs like thyme and rosemary, this seitan-based dish is oven-baked to perfection, creating a firm yet juicy texture. Serve it alongside roasted vegetables, creamy mashed potatoes, or draped in a savory mushroom gravy for a show-stopping, satisfying meal. Easy to prepare in just 20 minutes of hands-on time, this recipe is perfect for holiday feasts, special occasions, or any time you want to impress with a luxurious vegan main course.
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Recipe Information
Ingredients
- 2 cups Vital wheat gluten (seitan base)
- 0.5 cups Chickpea flour
- 0.25 cups Nutritional yeast
- 1 tablespoon Smoked paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 0.25 cups Soy sauce
- 1 teaspoon Liquid smoke
- 1.5 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 cup Mushrooms (finely chopped)
- 2 tablespoons Beet puree (for color)
- 0.5 teaspoons Ground black pepper
Instructions
Preheat your oven to 350°F (175°C). Place a large piece of aluminum foil on your work surface, big enough to wrap the entire roast tightly.
In a large mixing bowl, combine the vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, garlic powder, onion powder, dried thyme, dried rosemary, and ground black pepper.
In a separate bowl, whisk together the soy sauce, liquid smoke, olive oil, vegetable broth, beet puree, and chopped mushrooms until smooth.
Slowly pour the wet mixture into the dry ingredients, stirring with a wooden spoon until a dough forms. Knead the dough for about 3-5 minutes to develop the gluten. The dough should be firm but pliable.
Shape the dough into a roast-like cylinder, about 8 inches long and 3-4 inches wide. Place the shaped roast onto the prepared aluminum foil.
Wrap the roast tightly in the foil, twisting the ends to seal it. Place the wrapped roast on a baking sheet.
Bake in the preheated oven for 90 minutes, flipping the roast over halfway through cooking to ensure even texture. The roast should feel firm to the touch when done.
Once cooked, remove the roast from the oven and let it rest, still wrapped, for 10-15 minutes. This helps retain moisture and sets the texture further.
Unwrap the roast and slice it into thick slices before serving. Pair with roasted vegetables, mashed potatoes, or a savory mushroom gravy for a complete meal.
Nutrition Facts
Calories |
2577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3466 mg | 151% | |
| Total Carbohydrate | 155.3 g | 56% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 19.2 g | ||
| Protein | 396.8 g | 794% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 406 mg | 31% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 4188 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
