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Enjoy this traditional Greek lamb-style roast without the cruelty. For this recipe's method and more Mediterranean-style vegan eats, go to mouthwateringvegan.com.
Ingredients
INGREDIENTS FOR THE "LAMB"
2 cups vital wheat gluten
1 tsp garlic
1 tsp onion powder
1 tsp dried mint
¼ cup nutritional yeast
1 tsp sea salt
1 tsp beetroot powder
½ tsp ground white pepper
2 tbsp olive oil
2 tbsp soya sauce
1 tsp tahini
1 cup water
1 tsp miso paste
2 cloves of garlic chopped into pieces, but large enough to handle with your fingers
INGREDIENTS FOR THE SIMMERING BROTH
6 cups spring water
2 tbsp dark soya sauce
1 tbsp vegetable granules
3 sprigs of fresh sage leaves
3 sprigs of rosemary
1 cup dry wine of your choice (I used red)
MIX FOR ADDING TO THE JOINT IN THE BAKING DISH
salt to taste
½ cup olive oil
1 tsp date syrup
peppercorns
2 tbsp soya sauce
1 tsp miso
fresh mint
1 tsp dried oregano
the juice of half a lemon
EXTRAS
1 large onion chopped
1 lemon cut into wedges
4 (or 5) potatoes cut into wedgespre-boil for 15 minutes just to get them started
3 (or 4) rosemary sprigs
peppercorns
parchment/grease proof paper
2 bulbs garlic, cut lengthways
Directions
Nutrition Facts
Servings 4
More Unlamb & Holiday Recipes
Ingredients
INGREDIENTS FOR THE "LAMB"
2 cups vital wheat gluten
1 tsp garlic
1 tsp onion powder
1 tsp dried mint
¼ cup nutritional yeast
1 tsp sea salt
1 tsp beetroot powder
½ tsp ground white pepper
2 tbsp olive oil
2 tbsp soya sauce
1 tsp tahini
1 cup water
1 tsp miso paste
2 cloves of garlic chopped into pieces, but large enough to handle with your fingers
INGREDIENTS FOR THE SIMMERING BROTH
6 cups spring water
2 tbsp dark soya sauce
1 tbsp vegetable granules
3 sprigs of fresh sage leaves
3 sprigs of rosemary
1 cup dry wine of your choice (I used red)
MIX FOR ADDING TO THE JOINT IN THE BAKING DISH
salt to taste
½ cup olive oil
1 tsp date syrup
peppercorns
2 tbsp soya sauce
1 tsp miso
fresh mint
1 tsp dried oregano
the juice of half a lemon
EXTRAS
1 large onion chopped
1 lemon cut into wedges
4 (or 5) potatoes cut into wedgespre-boil for 15 minutes just to get them started
3 (or 4) rosemary sprigs
peppercorns
parchment/grease proof paper
2 bulbs garlic, cut lengthways
I’ve been using a very close variation of the recipe as the base of my lamb seitan for some time now, before i even realized it was from this site! Great recipe, use it for kebabs, curries, salads.
This recipe was shared to this site by Mouth Watering Vegan, but I agree – it’s a fantastic one!
Have tried this many many times and it is amazing with the sauce or on it’s own with mint sauce.
Mouthwatering vegan seems to be gone… do you know if the directions exist anywhere else? Thank you.
They may have just been changing the site. This recipe is now available again.