Vegan Roast Beef

When I think of my quintessential holiday main dishes, I think of the vegan Wellington, vegan meatloaf, and vegan brisket. All of these recipes are already on the blog for you to check out. I felt like a vegan roast beef was missing from my list. After all, it is an equally festive gourmet dish.

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The ‘Beef’

First we need to make the vegan beef and vital wheat gluten will be used as our base. In a blender or food processor, add all the ingredients except the vital wheat gluten (beans, bell peppers, onions, garlic, tomato paste, coconut sugar, better than bouillon stock, cayenne pepper, sage, rosemary, thyme, beets and water). I ended up adding more slices of beets as need for the color. If you don’t like beets, don’t worry, you’ll never know there’s beet in the final dish. Adjust taste with salt and pepper as desired.

Pour the mixture into a mixing bowl and add the vital wheat gluten or seitan. Mix first with a spatula, then when the mixture tender and harder to mix with the spatula, use your hand to start kneading the dough. The longer you knead the more tender the mixture will get. I recommend kneading for at least a minute or two.

***Optional Step***

Now if and only if you want to get fancy, you can mold the ‘meat’ into a tenderloin shape, then use a cooking twine to tie the meat. Tie one end of the loin, then make a loop, bring it over the loin and cinch it up. Repeat this process every inch or two until you get to the other end of the loin. Then flip the loin over, bring the string along the bottom, loop it under one of the strings already made, then make a last tie where we began (easier to follow with the video). Note that it doesn’t have to be perfect.

Spray some cooking oil (I used coconut spray) unto an aluminum foil, then wrap the ‘tenderloin’ in, making sure to pinch close each side.

Add water to a steaming pot and place on medium heat. Add the ‘meat’ in the strainer cover it and let it steam for one hour and 15 minutes, making sure to add more water every 15 minutes or so.

Red Wine Potato Stew

In a large oven safe skillet or cast iron on medium heat, add the coconut oil, onions and garlic. Stir until the onions become translucent.

Next, add the mushrooms, and let them cook for a minute or two, stirring occasionally. Then add the vegetable broth, tomato paste, red wine, coconut sugar, potatoes, carrots, thyme, bay leaves, salt and pepper. Let everything simmer for about 5 minutes.

Next, mix the corn starch with about 1/4 cup of water and make sure there’s no lumps into the mixture. This will help thicken the stew.  Add the corn starch mixture in the skillet and lower the heat to medium low. Let everything simmer for another 15 minutes, adding water 1/4 cup at the time until the potatoes are tender

The Roast

If using a large oven safe skillet or cast iron, create a well in the middle of the skillet and just add the cooked ‘meat’. Else, you can pour the potato stew into a baking dish (as seen in the video), and create a well in the middle of the dish and add the ‘meat’. 

Cover the ‘meat’ in the wine stew and pop the dish in the oven. Broil at 400 degrees F. for 15 minutes or until perfectly browned. Then remove the roast from the oven and remove the twine with the help of a cooking tong.

Serve this delicious vegan roast beef with the red wine potato stew and some greens. Enjoy and stay blessed!

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