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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.

Image © Copyright Mouth Watering Vegan

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

1

For the recipe method and a lot more vegan eats, go to mouthwateringvegan.com.


Nutrition Facts

Servings 4

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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

1

For the recipe method and a lot more vegan eats, go to mouthwateringvegan.com.

Vegan Greek-Style Roast “Lamb” (Kleftiko)