Ingredients
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For the Roast
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18 oz (500 g) vital gluten Wheat Flour
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⅓ cup (45 g) Chickpea Flour
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5 tablespoons flavourless Coconut Oil
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2 Banana Shallots
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1 medium Leeks
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5½ oz (150 g) Chestnut Mushrooms
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5 oz (150 g) field or Portobello Mushrooms
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6 Garlic
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2 teaspoons Garlic Powder
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⅛ oz (3 g) dried Porcini Mushrooms
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1 tablespoon Tomato Puree
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2 teaspoons Sea Salt
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½ tablespoon Marmite
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1½ tablespoons dark Soy Sauce
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4 Bay leaves
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1 small glass of robust red wine
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150 ml plus 50 ml/⅔ cup plus 3½ tablespoons roasted Vegetable Broth
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1 teaspoon Smoked Essence
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1 teaspoon fine Sea Salt
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For the Dry Rub
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2 teaspoons freshly ground Black Pepper
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2 teaspoons Paprika
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1 teaspoon ground White Pepper
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2 teaspoons dried mixed Herbs
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For the Roasting Pan
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scant 2 cups (450 ml) good-quality Vegetable Broth
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2 small Onion
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1 small glass of robust red wine
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2 tablespoons Soy Sauce
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handful of fresh Thyme
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2–3 fresh Rosemary
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1 tablespoon Olive Oil
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1 tablespoon Balsamic vinegar
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For the Pate
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9 oz (250 g) field, Portobello Mushrooms
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handful of fresh Parsley
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⅔ cup (80 g) Pecans
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3 tablespoons (40 g) vegan Margarine
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Salt
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ground White Pepper
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To make the Pancakes
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1 cup (125 g) minus 1 tablespoon plain/all-purpose Flour
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1 flax Egg
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1 cup (240 ml) unsweetened Soy Milk
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flavourless Coconut Oil
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Vegetable Oil
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18-oz (1 x 500 g) packet of ready-made vegan Puff Pastry
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4 tablespoons Soy Milk
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1 teaspoon black Poppy Seeds
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plain/all-purpose Flour
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1 large muslin/cheesecloth sheet, approx. 60 cm/24 inches square
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twine or string for tying
Directions
They wanted an example of how vegan food can be as impressive as a meat roast, but wanted a recipe that was also fairly traditional and familiar for a range of dinner guests. The roast in the middle can also be served without all the pastry fanfare too, for a more straightforward Sunday dinner. I usually make at least two of the roasts, and freeze one for up to 2 months. The mushroom pâté is delicious as a dip or in a sandwich too. Definitely worth doubling the quantity, as it freezes well or keeps in the fridge for up to a week.
Steps
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1
Done
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For the roast, put the gluten and chickpea/gram flour in a large mixing bowl. Mix together and set aside. |
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2
Done
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In a medium frying pan/skillet, add half the coconut oil, the shallots and leek, then place over a medium heat. Sauté for 7–9 minutes to soften the vegetables, then add the mushrooms and fresh and powdered garlic. Chop the soaked dried mushrooms and add them along with the soaking liquid to the pan. Cook for 6–7 minutes, then add the remaining coconut oil, tomato purée/paste, salt, Marmite/yeast extract, soy sauce, bay leaves, smoked essence and red wine. Bring to a simmer, stirring well, then reduce the liquid by half on a high heat for another 5–10 minutes, then set aside to cool. |
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3
Done
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Preheat the oven to 180˚C (350˚F) Gas 4. Add all the roasting pan ingredients into a large, deep roasting pan and set aside. |
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4
Done
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Add the mushroom mixture along with the 150 ml/⅔ cup vegetable stock to the gluten and chickpea/gram flour, mixing well to make a very stiff dough. Add a little more liquid if needed, depending on the flour density and mushrooms. The stiffer the dough, the firmer the texture of the vegan ‘meat’. Knead well for a few minutes to ensure it is well mixed. You can also use a stand mixer and dough hook for this. Roll the dough into a large, thick roast shape and then leave to rest for about 10 minutes. |
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5
Done
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Mix together the dry rub ingredients and scatter on the work surface. Roll the dough in this dry rub, then lay on the lightly oiled muslin/cheesecloth and roll so the roast is snugly wrapped in the cloth. Tie each end with twine. Tie further loops around the roast to ensure it is fairly tightly wrapped and secure. Lay the roast in the roasting pan, cover the pan with foil and place in the oven for 2 hours. Turn once halfway through cooking. Remove the foil and return to the oven for further 30–40 minutes, then remove and set aside to cool slightly for about an hour. Then remove muslin/cheesecloth. |
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6
Done
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Preheat the oven to 120˚C (250˚F) Gas ½. To make the pâté, lay the mushrooms on a dry baking sheet and place in the oven for 30–40 minutes, occasionally draining away the liquid from the baking sheet. Once roasted and fairly dry-looking, blitz together with the parsley, pecans and margarine using a food processor or stick blender. Season with salt and pepper to taste. Set aside in the fridge to chill. |
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7
Done
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Make the pancakes by whisking together the flour, flax egg and soy milk. In a small frying pan/skillet, add a knob of coconut oil or a little veg oil and place over a high heat. Pour a small amount of batter into the pan, using a spatula to spread the batter thinly across the base of the pan. Cook for a few minutes on each side. Set aside to cool on paper towels. Repeat. |
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8
Done
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Roll out the puff pastry to a rectangle of about 3–4 mm/⅛ inch thickness. Lay the pancakes over the top of the pastry, so they are slightly overlapping and cover most of the pastry apart from the edges. Thickly spread the mushroom pâté over the pancakes, then gently lay the roast in the centre. Wrap the pancake and pastry layers around the roast, using the soy milk to seal. Trim the pastry to make neatly folded ends. Glaze the outside of the pastry with soy milk. Sprinkle with poppy seeds, and score the pastry if you like. Set on a baking sheet and place in the oven at 180˚C (350˚F) Gas 4 for 20–30 minutes until pastry is puffed and crisp. |
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9
Done
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Strain the roasting pan juices into a small pan and bring to a simmer with a little flour to thicken if needed. Once the roast is cooked, carve and serve. |
