It was
thanksgiving the other day in Victoria BC. Which gives me an awesome opportunity to challenge myself. My boyfriend and I usually buy a
little field roast quarter loaves for the two of us but since they have
ceased shipping to Canada (article will explain) I decided to finally attempt to make my own stuffed roast. WHAT A SUCCESS IT WAS. IM SPEAKING IN CAPS BECAUSE I'M REALLY PROUD OF MYSELF. Making a roast vegan stylez is hard and this one I can confidently say you could feed your meat eatin' friends and they would love it. The stuffing really stepped it up a notch and made it seem like a real roast.
This recipe also makes enough to invite friends over and have a big meal. I already took 8 large pieces off of it and I still have a quarter of the roast in my fridge.
The stuffing was too good. It honestly tasted exactly like the kind I used to have back in my meat eating days.
I used
silver hills kings bread for the bread crumbs. If you want to turn your bread into bread crumbs just simply cut up your pieces into small cubes. Around 1/2 inch in size. Preheat your oven to 400 F. Prepare a casserole dish with some olive oil and toss in your bread. Pour 2 tablespoons of olive oil over top. Spice with whatever you would like. I used garlic powder, pepper and salt. Stir them around well so the oil is spread evenly and bake for 7 minutes or until bread is crispy and brown.
RECIPE
Vegan Stuffing
5-6 piece of bread cut into bread crumbs = 3 cups bread crumbs
4 stalks celery, chopped fine
1/4 white onion, chopped fine
3 cloves of garlic, minced
half a shallot, diced
2 teaspoons poultry seasoning
1 teaspoon chili spice
pinch of salt
1 teaspoon black pepper
2 drops liquid smoke
1 1/2 cups vegetable broth
4 tablespoons garbanzo bean flour
1/4 cup nutritional yeast
STEPS
In a frying pan on medium heat saute your onion, garlic, shallot and celery until soft. Around 10 minutes. Add your bread crumbs, spices, liquid smoke, vegetable broth, garbanzo bean flour and nutritional yeast. Turn to low-med heat and mix everything together really well. Your breadcrumbs should absorb a lot of your vegetable broth but not all of it so if its too dry add some more vegetable broth, 1 tablespoon at a time. Until everything is moist, not soggy. Fry until all your liquids are absorbed. Around 7-10 minutes. Once your stuffing is ready remove from heat and allow it to cool before stuffing your roast!
*This recipe is great for stuffing the roast but if you want to bake some stuff on the side heres the steps,
Preheat oven to 350 F. Separate your dry ingredients of your stuffing mix into two even batches. One in a frying pan and one in a oiled casserole dish. Cut your liquid ingredients in half for each mix. Add vegetable broth, liquid smoke, garbanzo bean flour and nutritional yeast to your casserole dish. Stir together well and place in your oven. Bake for 15 minutes or until all liquids are absorbed.
RECIPE
VEGAN ROAST
1 can pinto beans, drained, blended
1 tablespoon olive oil
1 1/2 cups vital wheat gluten
4 teaspoons poultry seasoning
2 teaspoons chili powder
2 teaspoons pepper
1 teaspoon salt
1 teaspoon curry powder
1 1/4 cup vegetable broth
2 tablespoons soy sauce
6 drops liquid smoke
STEPS
Preheat oven to 350 F. In a bowl combine all your dry ingredients and stir together well. Blend your pinto beans with 1 tablespoon of olive oil until smooth. *the bigger the beans are the harder it is to mix it into the gluten
Make a well in the middle of your gluten bowl and add your vegetable broth, soy sauce and liquid smoke. Start to mix together well and pour your beans in, mixing while stirring. Knead with your hands for 5 minutes. This helps really blend your beans in with the mix. Once everything is mixed together well and your ball of goodness has formed prepare a place on the counter with a large piece of foil. (I used one that was 18' wide) Place your roast on the foil and begin to roll it out forming a rectangle. Roll it out well. If any pieces break its really easy to make it stick back together with your fingers by pinching it. It should be around a 1/4' to 1/2' thick. Any bigger and it won't roll well!
Once your seitan is ready place a couple big spoonfuls of the stuffing on half of your roast. Make sure theres atleast an inch left on each side of the seitan. Flatten your stuffing down with the back of your spoon. Begin to roll from the side with the stuffing inward. Roll it slightly tight so you can make sure it sticks together but don't squish it.
Once your roll is all together begin to pinch the open end with a fork. Pressing it into your roast. Make sure its completely blended together. Using your fingers to pinch any loose ends.
Wrap your roast in foil and bake for 1 hour.
Create a well in the middle and begin to add wet ingredients. While stirring, start with the oil then milk and fresh squeezed orange juice last. I cut my orange in half and squeezed a 1/4 cup of juice out of it. Mix your vanilla in with that and add to mixture. Everything should be pretty well mixed by now. Make sure all the lumps are out! It should be a little runny so if its not, add some more almond milk 1 tablespoon at a time. Grate some of your orange skin over the top of the mix and stir one last time. Using a large spoon, scoop out enough cupcake mix to fill your cupcake pan about 2/3 of the way full.
