Vegetarian Succulent Roast Leg of Lamb
Experience the perfect plant-based showstopper with this Vegetarian Succulent Roast Leg of Lamb recipe, offering all the bold, savory flavors of a traditional roast without the meat! Crafted from seitan, this "roast leg" is marinated in a fragrant blend of olive oil, garlic, smoked paprika, and ground cumin, then lovingly paired with an array of hearty root vegetables like carrots, potatoes, parsnips, and red onions. Infused with the rich flavors of vegetable broth, fresh rosemary, and optional red wine, this sumptuous vegan centerpiece roasts to golden perfection in the oven, resulting in a crispy crust and tender, juicy texture. Ideal for festive feasts or cozy family dinners, serve it with the caramelized vegetables and savory pan juices for a truly satisfying, vegetarian alternative to a classic roast. Perfect for plant-based meat lovers seeking a flavorful twist on comfort cooking!
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Recipe Information
Ingredients
- 500 g Seitan (vital wheat gluten prepared as a roast)
- 3 tbsp Olive oil
- 4 sprigs Fresh rosemary sprigs
- 4 cloves Garlic cloves, minced
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 0.5 tsp Freshly ground black pepper
- 1 tsp Salt
- 1 cup Vegetable broth
- 0.5 cup Red wine (optional)
- 3 pcs Carrots, cut into large chunks
- 3 pcs Potatoes, quartered
- 2 pcs Red onion, quartered
- 2 pcs Parsnips, peeled and halved
Instructions
Preheat your oven to 375°F (190°C) and prepare a roasting pan.
In a small bowl, combine olive oil, minced garlic, smoked paprika, ground cumin, black pepper, and salt to create a flavorful marinade rub.
Place the seitan roast (or plant-based leg replacement) on a cutting board and coat it thoroughly with the marinade, ensuring every side is evenly covered.
Arrange the carrots, potatoes, red onion, and parsnips in the roasting pan around the seitan roast.
Tuck the fresh rosemary sprigs into the vegetables and drizzle the olive oil marinade over them as well.
Pour the vegetable broth and optional red wine into the roasting pan to create a savory cooking liquid. This will keep the roast moist and infuse the vegetables with flavor.
Cover the roasting pan with foil and place it in the preheated oven. Roast for 60 minutes, basting the seitan and vegetables every 20 minutes with the cooking liquid.
After 60 minutes, remove the foil and increase the oven temperature to 425°F (220°C). Continue roasting uncovered for another 30 minutes to allow the seitan to develop a golden, crispy crust.
Once the seitan is browned and the vegetables are tender, remove the roasting pan from the oven. Let the roast rest for 10 minutes before slicing.
Slice the vegetarian roast and serve it alongside the roasted vegetables and a drizzle of the pan juices for a hearty, flavorful meal.
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4705 mg | 205% | |
| Total Carbohydrate | 281.8 g | 102% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 55.9 g | ||
| Protein | 129.9 g | 260% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 549 mg | 42% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 6436 mg | 137% | |
*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.
