Vegan Succulent Roast Leg of Lamb
Discover the delectable magic of this Vegan Succulent Roast Leg of Lamb, a plant-based masterpiece that perfectly mimics the rich, savory flavors and tender texture of a traditional roast. Crafted from vital wheat gluten and chickpea flour, this seitan-based dish boasts incredible elasticity and chew, expertly flavored with aromatic garlic, onion, smoked paprika, fresh rosemary, thyme, and a splash of vegan-friendly red wine. A glossy red wine glaze, infused with Dijon mustard, maple syrup, and balsamic vinegar, complements the roast beautifully, creating a mouthwatering depth of flavor. Paired with roasted carrots and potatoes for added heartiness, this recipe is perfect for holidays, special occasions, or a cozy family dinner. With its realistic look thanks to beet juice and a crisp golden finish, this dish is sure to impress even the most skeptical guests. Indulge guilt-free in this plant-based version of a classic leg of lamb!
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Recipe Information
Ingredients
- 2 cups Vital wheat gluten
- 0.25 cups Chickpea flour
- 0.25 cups Nutritional yeast
- 1.5 cups Vegetable broth
- 3 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 1 teaspoon Liquid smoke
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 2 tablespoons Fresh rosemary
- 1.5 tablespoons Fresh thyme
- 0.5 cups Red wine (vegan-friendly)
- 1 tablespoons Dijon mustard
- 1 tablespoons Maple syrup
- 2 tablespoons Beet juice (for color)
- 1 tablespoon Balsamic vinegar
- 2 tablespoons Vegan butter
- 2 medium Carrots (optional, for roasting)
- 3 medium Potatoes (optional, for roasting)
- to taste Salt
- to taste Black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper or lightly oil it.
In a large mixing bowl, combine the vital wheat gluten, chickpea flour, and nutritional yeast.
In a separate bowl, whisk together the vegetable broth, soy sauce, liquid smoke, olive oil, garlic powder, onion powder, smoked paprika, and beet juice.
Gradually pour the wet ingredients into the dry ingredients, stirring with a spoon or spatula until the mixture forms a dough.
Knead the dough for about 3-5 minutes to ensure it's elastic and well-mixed. Shape it into a log or leg-like shape to mimic a lamb roast.
In a small saucepan, combine the red wine, Dijon mustard, fresh rosemary, fresh thyme, maple syrup, balsamic vinegar, and vegan butter. Heat over low heat until the vegan butter melts, then remove from heat.
Place the seitan 'leg' into the prepared baking dish. Brush it generously with the red wine glaze.
If using, arrange sliced carrots and potatoes around the seitan in the baking dish. Drizzle the vegetables with olive oil and sprinkle with salt and pepper.
Cover the baking dish with aluminum foil and bake for 60 minutes.
Remove the foil, baste the seitan with more glaze, and bake for an additional 15-20 minutes uncovered, or until the exterior is crisp and golden brown.
Let the roast rest for 10 minutes before slicing. Serve with the roasted vegetables and extra glaze on the side for drizzling.
Nutrition Facts
Calories |
3032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5760 mg | 250% | |
| Total Carbohydrate | 222.3 g | 81% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 37.0 g | ||
| Protein | 367.8 g | 736% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 849 mg | 65% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 4265 mg | 91% | |
*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.
