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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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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⅔ cup plus 3½ tablespoons (150 ml plus 50 ml) roasted Vegetable Broth
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1 teaspoon Smoked Essence
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1 teaspoon fine Sea Salt
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2 large Potatoes
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1 tablespoon Olive Oil
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1 Onion
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1 green Bell Peppers
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2 tablespoons Henderson’s Relish
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½ teaspoon freshly ground Black Pepper
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½–1 teaspoon Sea Salt
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For the Dry Rub
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2 teaspoons Black Mustard Seeds
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1 teaspoon freshly ground Black Pepper
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1 teaspoon ground Allspice
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½ teaspoon ground Ginger
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pinch of ground Cinnamon
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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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1 tablespoon Sea Salt
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1 Onion
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1 large can of Guinness
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1 teaspoon dried Juniper Berries
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1 tablespoon Olive Oil
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½ teaspoon whole Cloves
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medium muslin/cheesecloth sheet, approx. 40.5 cm/16 inches square, lightly oiled
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twine, for tying
Directions
This recipe uses the same roast recipe from the Wellington, but simply changes the dry rub mixture, and the roasting pan ingredients have been rebooted with the addition of some beloved Guinness. You could substitute ready-made vegan beef pieces and add a teaspoon of the dry rub ingredients to the pan (and a splash of the dark stuff!). Using traditional corned beef flavours in the spices imparts some familiar flavours into this vegan-take on an Irish classic. Serve with some fried cabbage.
Steps
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1
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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2
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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3
Done
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Mix together the dry rub ingredients and scatter on the work surface. Roll the dough in the 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 prepared roasting pan, cover the pan with foil and place in the preheated oven for 2 hours. Turn once halfway through cooking. Remove the foil cover and return to the oven for a further 30–40 minutes, then remove and set aside to cool slightly for about 1 hour. Then remove the muslin/cheesecloth. |
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4
Done
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Mix together the dry rub ingredients and scatter on the work surface. Roll the dough in the 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 prepared roasting pan, cover the pan with foil and place in the preheated oven for 2 hours. Turn once halfway through cooking. Remove the foil cover and return to the oven for a further 30–40 minutes, then remove and set aside to cool slightly for about 1 hour. Then remove the muslin/cheesecloth. |
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5
Done
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Slice the roast into four big pieces and then, using a knife or your hands, slice or tear the roast pieces into large chunks. You will only need 400 g/14 oz. of the roasted chunks for this dish to serve 4. The remaining roast can be frozen for several months. |
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6
Done
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Place a medium pan half-filled with water over a high heat. Bring to the boil and add the potatoes. Boil for about 8–10 minutes until just softening, then drain and set aside. |
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7
Done
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In a large frying pan/skillet, add the olive oil and then the onion and (bell) pepper. Fry for 2–3 minutes, then add the potatoes and fry for another 8–10 minutes until lightly browned. Season. Add the roasted chunks and mix well, frying on a high heat. Finally, drizzle with a little olive oil, mix well and serve immediately with Henderson’s Relish on the side. |
