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
