Vegan Roast Beef by @fitgreenmind

2h25
Hard

4 servings

🧅

1

Onion

🧄

3 cloves

Garlic

🫒

5 ml

Oil

🍅

45 ml

Tomato Paste

🧂

10 ml

Steak Seasoning

🧂

0.3 g

Salt

🍷

130 ml

Red Wine

🥣

300 ml

Vegetable Broth

🫙

30 ml

Dark Soy Sauce

🍫

180 g

Soy Chunks

🌽

80 g

Cornstarch

🫙

15 ml

Soy Sauce

🍶

30 ml

Balsamic Vinegar

🌶️

2.5 ml

Smoked Paprika

🍁

30 ml

Maple Syrup

🟡

5 ml

Mustard

🫐

15 ml

Blackberry Jam

Preparation Steps

  1. Step 1/14

    Finely chop the onion and mince the 3 cloves of garlic.

    onion
    garlic
    🔪chef's knife
    🪵cutting board

  2. Step 2/14

    Heat 1 tsp cooking oil in the frying pan over medium heat. Fry the chopped onion and garlic until softened, about 4 to 5 minutes.

    cooking oil
    onion
    garlic
    🍳frying pan
    🥄wooden spoon

  3. Step 3/14

    Stir 3 tbsp tomato paste, 2 tsp steak seasoning, and a pinch of salt into the softened onion mixture. Cook for 1 minute.

    tomato paste
    steak seasoning
    salt
    🍳frying pan
    🥄wooden spoon
    🥄measuring spoons

  4. Step 4/14

    Pour in 125 ml red wine, 300 ml vegetable broth, and 2 tbsp dark soy sauce. Bring the mixture to a gentle simmer.

    red wine
    vegetable broth
    dark soy sauce
    🍳frying pan
    🥄wooden spoon
    🧪measuring jug
    🥄measuring spoons

  5. Step 5/14

    Stir 175 g large soy chunks into the simmering liquid. Cover the pan, remove it from the heat, and let the chunks soak for 10 minutes.

    large soy chunks
    🍳frying pan
    🥄wooden spoon

  6. Step 6/14

    Transfer the rehydrated soy chunks to the cutting board if they are very large. Chop them into smaller pieces.

    large soy chunks
    🔪chef's knife
    🪵cutting board

  7. Step 7/14

    Transfer the soy chunk mixture to a mixing bowl. Add 10 tbsp cornstarch and 4 tbsp prepared glaze, then knead until it forms a cohesive mixture.

    large soy chunks
    cornstarch
    soy sauce
    balsamic vinegar
    smoked paprika
    maple syrup
    mustard
    blackberry jam
    🥣mixing bowl
    🥄measuring spoons

  8. Step 8/14

    Lay plastic wrap on the work surface and place the soy mixture in the center. Press it into a compact loaf shape and roll the plastic wrap tightly around it.

    large soy chunks
    📜plastic wrap

  9. Step 9/14

    Chill the wrapped loaf in the refrigerator for 30 minutes. Preheat the oven to 190°C (375°F) near the end of chilling.

  10. Step 10/14

    Combine 1 tbsp soy sauce, 2 tbsp balsamic vinegar, 1/2 tsp smoked paprika, 2 tbsp maple syrup, 1 tsp mustard, and 1 tbsp blackberry jam in a mixing bowl. Stir until the glaze is smooth.

    soy sauce
    balsamic vinegar
    smoked paprika
    maple syrup
    mustard
    blackberry jam
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring spoons

  11. Step 11/14

    Line the baking pan with parchment paper and unwrap the chilled loaf. Place the loaf in the lined pan.

    large soy chunks
    🍲baking pan
    📄parchment paper
    📜plastic wrap

  12. Step 12/14

    Brush the loaf with some of the glaze. Bake at 190°C (375°F) for 25 minutes.

    soy sauce
    balsamic vinegar
    smoked paprika
    maple syrup
    mustard
    blackberry jam
    🍲baking pan
    🖌️pastry brush

  13. Step 13/14

    After 20 minutes of baking, brush the loaf with more glaze. Return it to the oven for the remaining 5 minutes.

    soy sauce
    balsamic vinegar
    smoked paprika
    maple syrup
    mustard
    blackberry jam
    🍲baking pan
    🖌️pastry brush

  14. Step 14/14

    Rest the baked vegan roast for 5 minutes. Brush it with the remaining glaze before slicing and serving.

    soy sauce
    balsamic vinegar
    smoked paprika
    maple syrup
    mustard
    blackberry jam
    🖌️pastry brush
    🔪chef's knife

Composition

Ingredients

Types

Vegetables, Condiments, Seasonings, Beverages, Broths and Stocks, Thickeners, Vinegars, Spices, Sweeteners, Fruit Preserves

Ingredients

Onion, Garlic, Oil, Tomato paste, Steak seasoning, Salt, Red wine, Vegetable broth, Dark soy sauce, Soy chunks, Cornstarch, Soy sauce, Balsamic vinegar, Smoked paprika, Maple syrup, Mustard, Blackberry jam

Allergens

Sulfites, Soy, Gluten, Corn, Mustard

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Nut-free

Calories

310 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 42g, Fat: 7g, Fiber: 7g, Sugars: 13g

Nutritional Information

Minerals

Sodium: 1250mg, Iron: 4.5mg, Potassium: 520mg, Calcium: 70mg

Vitamins

Vitamin C: 6mg, Vitamin B6: 0.35mg, Vitamin K: 7

Preparation

Time Information

Preparation

2 hours 0 minutes

Cooking

25 minutes

Overall

2 hours 25 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, frying pan, wooden spoon, mixing bowl, measuring spoons, measuring jug, baking pan, pastry brush, plastic wrap, parchment paper

Appliances

stovetop, oven, refrigerator

Type

Type

Type Of Dish

Main Course, Roast

Occasions

Christmas, Holiday dinner, Celebration

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

German-inspired, European

Geographic

Germany, Europe

Various

Aspect

Texture

Tender, Chewy, Firm, Juicy, Sticky

Flavors

Savory, Umami, Smoky, Sweet, Tangy, Wine-rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 4 days (Store in an airtight container,Cool completely before refrigerating,Keep glaze separate if possible), freezer : 90 days (Slice before freezing for easy portions,Wrap tightly and place in a freezer-safe container,Thaw overnight in the refrigerator)