I’ve not had a Sunday roast in ages, mainly because I’m not really a massive fan. Even when I was a meat-eater. The Christmas period really does get tedious when you’re visiting various family members…too…much….roast…dinner!
But, today I took pity on the OH since he’s a big fan. Plus I bought a bag of wheat gluten so it gave me an excuse to get experimenting.
Roast Pork and Stuffing Joint recipe
|1 x||Small onion|
|1 x||Tin of white beans (I used 125g butter beans) – drained|
|2 x tsp||Veg bouillon|
|1 x tsp||Garlic powder|
|1 x tsp||Onion granules|
|2 x tsp||Dried sage|
|½ x tsp||White pepper|
|1 x Tbsp||Fresh lemon juice|
|1 ½ x cups||Wheat gluten|
|½ x cup||Water|
|¼ x cup||Vegetable oil|
|1 x cup||Stuffing (I used an 85g box of supermarket own brand sage stuffing mix)|
|½ x cup||Crushed walnuts|
|1 x cup||Bread crumbs|
|1 x tsp||No-egg mixed with 2Tbsp soya milk|
Chop up the onion and fry until translucent.
Put the onion into the food processor and add the beans, bouillon, garlic, onion granules, sage, pepper, lemon juice, oil and water. Blend until smooth and liquid.
Add the wheat gluten and blend until thoroughly mixed.
Remove from the blender and knead for at least 5 minutes. The longer you knead, the more meaty the texture.
Roll out the dough with a rolling pin and try to create a flat square. This part is hard work! Lay onto a sheet of foil.
Make up the stuffing as per the manufacturer’s instructions. If you have time you can make your own.
Spoon the stuffing mix into a row across the dough.
Roll up the dough and stuffing into a roll and tightly wrap in the foil.
Steam for 45 mins – 1 hr (make sure the water is boiling before starting the timer)
Remove from the steamer and allow to cool.
Mix up the No-Egg with the soya milk and put in a bowl.
Add the walnuts to the breadcrumbs and mix together.
This is the tricky bit – getting the breadcrumbs to stick to the roll! Use a pastry brush to wash the joint with the No-Egg mix, and then roll in the breadcrumbs and walnut mix.
Pop onto a baking tray and patch up any bare bits by dabbing with the wet pastry brush and pressing on more bread crumbs..
Cook in an oven pre-heated to 180oC for 20 minutes (or until the bread crumbs are crispy and browning).
Carve into slices and serve!
I made my very first attempt at vegan Yorkshire puddings to go with the roast. Unfortunately they looked beautiful in the tins but were a bit soggy and deflated by the time I had transferred them onto the plate. Hopefully I just hadn’t cooked them for long enough but I won’t be posting the recipe until I know I have perfected it 🙂