Vegan Meatless Roast by @le.renard.et.les.raisins

1h5

6 servings

🫘

150 g

Red Beans

🫜

50 g

Beetroot

🥕

80 g

Artichokes

🧄

1 clove

Garlic

🥢

30 ml

Soy Sauce

🫒

50 ml

Olive Oil

🌼

15 ml

Wholegrain Mustard

🍅

15 ml

Ketchup

🍷

60 ml

Vegan Red Wine

🍲

5 g

Vegetable Stock Cube

🌶️

2 g

Smoked Paprika

🌿

2 g

Herbes De Provence

🍁

15 ml

Maple Syrup

🌾

200 g

Vital Wheat Gluten

🥢

1 tbsp

Soy Sauce

🫒

20 g

Olive Oil

🌻

20 ml

Sunflower Oil

🌿

5 g

Rosemary

💧

260 ml

Water

Preparation Steps

  1. Step 1/11

    Preheat the oven to 180°C (355°F) and drain the cooked red kidney beans and artichoke hearts.

    🫘cooked red kidney beans
    🥕artichoke hearts in oil
    🧁small baking dish

  2. Step 2/11

    Add the red kidney beans, beetroot, artichoke hearts, garlic, soy sauce, olive oil, mustard, ketchup, red wine, vegetable stock cube, smoked paprika, herbes de Provence, and maple syrup to the food processor.

    🫘cooked red kidney beans
    🫜cooked beetroot
    🥕artichoke hearts in oil
    🧄garlic
    🥢soy sauce
    🫒olive oil
    🌼whole grain mustard
    🍅ketchup
    🍷vegan red wine
    🍲vegetable stock cube
    🌶️smoked paprika
    🌿herbes de Provence
    🍁maple syrup
    ⚙️food processor
    🥄measuring spoons

  3. Step 3/11

    Blend the mixture until fairly smooth and scrape down the sides if needed.

    ⚙️food processor

  4. Step 4/11

    Add the vital wheat gluten to the processor and pulse in short bursts until a dough ball forms.

    🌾vital wheat gluten
    ⚙️food processor

  5. Step 5/11

    Transfer the dough to the cutting board and gather it into a compact roast shape by hand.

    🪵cutting board

  6. Step 6/11

    Tie the roast securely with kitchen twine and place it in the small baking dish.

    🍺kitchen twine
    🧁small baking dish

  7. Step 7/11

    Combine the remaining soy sauce, olive oil, sunflower oil, rosemary, and boiling water in the mixing bowl.

    🥢soy sauce
    🫒olive oil
    🌻sunflower oil
    🌿fresh rosemary
    💧boiling water
    🥣mixing bowl
    🥄measuring spoons

  8. Step 8/11

    Pour the marinade over the tied roast and arrange the rosemary around it.

    🌿fresh rosemary
    🧁small baking dish

  9. Step 9/11

    Bake the roast for 40 min and baste it with the marinade every 10 min.

    🧁small baking dish
    🖌️basting brush

  10. Step 10/11

    Rest the roast for 5 min and remove the kitchen twine before slicing.

    🍺kitchen twine
    🪵cutting board

  11. Step 11/11

    Serve the sliced roast warm with the side dish of your choice.

Composition

Ingredients

Types

Vegetables, Condiments, Fats, Beverages, Seasonings, Sweeteners, Grains

Ingredients

Red beans, Beetroot, Artichokes, Garlic, Soy sauce, Olive oil, Wholegrain mustard, Ketchup, Vegan red wine, Vegetable stock cube, Smoked paprika, Herbes de Provence, Maple syrup, Vital wheat gluten, Sunflower oil, Rosemary, Water

Allergens

Soy, Gluten, Sulfites, Wheat

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, High-protein, Plant-based

Calories

405 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 27g, Fat: 21g, Fiber: 5g, Sugars: 5g

Nutritional Information

Minerals

Iron: 5.2mg, Potassium: 620mg, Calcium: 70mg, Sodium: 760mg

Vitamins

Vitamin C: 5mg, Vitamin K: 18µg, Folate: 75µg

Preparation

Time Information

Preparation

25 minutes

Cooking

40 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

food processor, cutting board, kitchen twine, mixing bowl, small baking dish, basting brush, measuring spoons

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Holiday Roast

Occasions

Christmas, Holiday dinner, Celebration meal, Sunday lunch

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Firm, Tender, Chewy, Juicy

Flavors

Savory, Smoky, Umami, Herbal, Tangy, Slightly sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3-4 days (Cool completely before storing,Keep in an airtight container,Store with a little marinade to retain moisture), freezer : 2-3 months (Slice before freezing,Wrap tightly or use an airtight freezer container,Thaw overnight in the fridge before reheating)