Creedy Recipes

Vegan Greek-Style Roast “Lamb” (Kleftiko)

Name: Vegan Greek-Style Roast “Lamb” (Kleftiko)
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 4 servings
Cuisine: Fake Meat
Ingredients: Lamb:; 2 cups vital wheat gluten; 1 tsp garlic; 1 tsp onion powder; 1 tsp dried mint; ¼ cup nutritional yeast; 1 tsp sea salt; 1 tsp beetroot powder; ½ tsp ground white pepper; 2 tbsp olive oil; 2 tbsp soya sauce; 1 tsp tahini; 1 cup water; 1 tsp miso paste; 2 cloves of garlic chopped into pieces, but large enough to handle with your fingers; Simmering Broth:; 6 cups spring water; 2 tbsp dark soya sauce; 1 tbsp vegetable granules; 3 sprigs of fresh sage leaves; 3 sprigs of rosemary; 1 cup dry wine of your choice (I used red); MIX FOR ADDING TO THE JOINT IN THE BAKING DISH; salt to taste; ½ cup olive oil; 1 tsp date syrup; peppercorns; 2 tbsp soya sauce; 1 tsp miso; fresh mint

Fake Meat

To Try

4 servings

porciones

45 minutes

tiempo activo

2 hours

tiempo total

Comenzar a Cocinar

Ingredientes

Lamb:

2 cups vital wheat gluten

1 tsp garlic

1 tsp onion powder

1 tsp dried mint

¼ cup nutritional yeast

1 tsp sea salt

1 tsp beetroot powder

½ tsp ground white pepper

2 tbsp olive oil

2 tbsp soya sauce

1 tsp tahini

1 cup water

1 tsp miso paste

2 cloves of garlic chopped into pieces, but large enough to handle with your fingers

Simmering Broth:

6 cups spring water

2 tbsp dark soya sauce

1 tbsp vegetable granules

3 sprigs of fresh sage leaves

3 sprigs of rosemary

1 cup dry wine of your choice (I used red)

MIX FOR ADDING TO THE JOINT IN THE BAKING DISH

salt to taste

½ cup olive oil

1 tsp date syrup

peppercorns

2 tbsp soya sauce

1 tsp miso

fresh mint

1 tsp dried oregano

the juice of half a lemon

EXTRAS

1 large onion chopped

1 lemon cut into wedges

4 (or 5) potatoes cut into wedges

3 (or 4) rosemary sprigs

peppercorns

parchment/grease proof paper

2 bulbs garlic, cut lengthways

Instrucciones

Heat your oven to 180ºC.

Now, in a large oven dish place the joint on top of your parchment paper to separate it from the potatoes etc.

Place the garlic halves in the corners of the paper around the joint, making sure there is enough slack paper to cover some of the joint afterwards.

Now put some chopped garlic, mint and peppercorns on the joint and spoon the joint-mix on to the joint.

Place the chopped onions at the base of your dish, then surround them with tomato wedges around the edges of your dish. And now add the potato wedges on top of the onions.

Drizzle on olive oil and lemon juice and some salt.

Spoon on some of the joint mix only on the joint. Place sprigs of rosemary around the dish, place the dish in the oven for one and a half hours or until the potatoes turn golden and the joint is dry but dark caramel brown in colour. Important to remember that you will need to continue adding a little more the joint mix sauce every 20 minutes to create a denser but flavoursome exterior (but use it all up if possible).