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

1h5

6 servings

🫘

150 g

Kidney Beans

🫜

50 g

Beetroot

🫗

80 g

Artichokes In Oil

🧄

3 g

Garlic

🥢

30 ml

Soy Sauce

🫒

30 ml

Olive Oil

🌼

15 ml

Wholegrain Mustard

🍅

15 ml

Ketchup

🍷

60 ml

Vegan Red Wine

5 g

Vegetable Bouillon Cube

🌶️

5 ml

Smoked Paprika

🌿

5 ml

Herbes De Provence

🍁

5 ml

Maple Syrup

🌾

200 g

Wheat Gluten

🥢

15 ml

Salted Soy Sauce

🫒

20 g

Olive Oil

🌻

20 g

Sunflower Oil

🌿

4 g

Rosemary

💧

260 ml

Water

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180°C (350°F). Drain the cooked red kidney beans and artichoke hearts without rinsing the beans.

    🫘cooked red kidney beans
    🥕artichoke hearts in oil
    🥛measuring jug

  2. Step 2/10

    Blend the kidney beans, beetroot, artichokes, garlic, 2 tablespoons soy sauce, olive oil, mustard, ketchup, red wine, stock cube, smoked paprika, Herbes de Provence, and maple syrup into a mostly smooth cream.

    🫘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
    S-blade food processor
    🥄measuring spoons

  3. Step 3/10

    Add the vital wheat gluten to the processor. Pulse several times until the mixture forms a ball.

    🌾vital wheat gluten
    S-blade food processor

  4. Step 4/10

    Transfer the dough ball to a clean work surface. Gather and shape it by hand into a compact roast.

    🪵cutting board

  5. Step 5/10

    Tie the shaped roast securely with kitchen twine. Leave enough space between ties to hold its roast shape.

    🍺kitchen twine

  6. Step 6/10

    Combine 1 tablespoon salted soy sauce, 20 g olive oil, sunflower oil, rosemary, and boiling water in a mixing bowl. Stir the marinade thoroughly.

    🥢salted soy sauce
    🫗olive oil for marinade
    🌻sunflower oil
    🌿rosemary
    💧boiling water
    🥣mixing bowl
    🥄measuring spoons
    🥛measuring jug

  7. Step 7/10

    Place the tied roast in the small baking dish. Pour the marinade over the roast.

    🥢salted soy sauce
    🫗olive oil for marinade
    🌻sunflower oil
    🌿rosemary
    💧boiling water
    🧁small baking dish

  8. Step 8/10

    Bake the roast for 40 minutes. Baste it with the marinade at least once halfway through cooking.

    🥢salted soy sauce
    🫗olive oil for marinade
    🌻sunflower oil
    🌿rosemary
    💧boiling water
    🧁small baking dish
    🖌️pastry brush

  9. Step 9/10

    Baste the roast every 10 minutes if possible. Handle the hot baking dish carefully to avoid burns.

    🧁small baking dish
    🖌️pastry brush

  10. Step 10/10

    Remove the kitchen twine before slicing. Serve hot with the garnish or side dish of choice.

    🔪chef's knife
    🍺kitchen twine

Composition

Ingredients

Types

Vegetables, Condiments, Oils, Alcohol, Spices, Herbs, Sweeteners

Ingredients

Kidney beans, Beetroot, Artichokes in oil, Garlic, Soy sauce, Olive oil, Wholegrain mustard, Ketchup, Vegan red wine, Vegetable bouillon cube, Smoked paprika, Herbes de Provence, Maple syrup, Wheat gluten, Salted soy sauce, Sunflower oil, Rosemary, Water

Allergens

Soy, Gluten, Sulfites

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Meat-free, Plant-based

Calories

460 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 31g, Fat: 23g, Fiber: 7g, Sugars: 6g

Nutritional Information

Minerals

Iron: 6.1mg, Potassium: 710mg, Calcium: 75mg, Sodium: 1180mg

Vitamins

Vitamin C: 5mg, Vitamin K: 18mcg, Folate: 78mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

40 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Hard (3/4)

Steps

10 steps

Equipments

Utensils

S-blade food processor, cutting board, chef's knife, measuring spoons, measuring jug, small baking dish, kitchen twine, pastry brush, mixing bowl

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Roast

Occasions

Christmas, Holiday dinner, Dinner

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French, German

Geographic

Germany, Europe

Various

Aspect

Texture

Firm, Tender, Chewy, Moist

Flavors

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

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 to 4 days (Cool completely before storing,Store in an airtight container), freezer : 2 to 3 months (Slice before freezing,Wrap airtight,Thaw in the fridge before reheating)