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 is 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
Ingredients:
- 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 2 x Tbsp soya milk
Method:
- Chop up the onion and fry until translucent.
World’s smallest frying pan! ♥
- 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 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!
Served with Yorkshire puds, steamed broccoli, spring greens, cauliflower, kale, spinach, roast squash, carrots, potatoes and onion gravy!
Flash-Gordonette…X
