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Vegan Stuffed Roasted “Joint”

by Gaz Oakley from Plants Only Holidays

This stuffed roasted turkey-style "joint" with all of the trimmings is the ultimate vegan Christmas roast recipe.

From the book

Introduction

This is technical to make but so rewarding when you slice into it. I believe this recipe is powerful enough to help reduce the amount of people having meat on their dinner tables at Christmas – the flavours are incredible!

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Ingredients

For the “turkey”:
240ml (1 cup) soy or oat milk
10g (½ cup) dried mushrooms
olive oil, for frying
1 onion, finely chopped, sautéed until soft
3 garlic cloves, finely chopped, sautéed until soft
120ml (½ cup) white wine
50g (¼ cup) canned chickpeas (garbanzos), drained and rinsed
110g (4oz) firm tofu, patted dry
3 tbsp white miso paste
2 tsp maple syrup
1 tbsp dried tarragon
1 tbsp dried thyme
2 tsp dried rosemary
1 tsp dried sage
1 tsp cayenne pepper
2 tsp sea salt
1 tbsp cracked black pepper
300g (2¾ cups) vital wheat gluten
For the broth:
960ml (4 cups) vegetable stock
480ml (2 cups) white wine
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
1 onion, quartered
Handful of dried mushrooms
1 bay leaf
3 garlic cloves, peeled
Pinch of sea salt and pepper
For the rub:
4 tbsp mixed dried herbs
1 tsp cayenne pepper
½ tsp onion salt
For the sweet potato and chestnut stuffing:
2 tbsp olive oil
1 leek, finely chopped
2 garlic cloves, crushed
1 tbsp dried sage
2 tsp dried rosemary
½ tsp ground cinnamon
150g (5½oz) sweet potato, peeled, cubed and steamed
95g (½ cup) dried apricots, finely chopped
45g (¼ cup) dried cranberries, finely chopped
50g (¾ cup) breadcrumbs (gluten-free if necessary)
100g (3½oz) vacuum-packed chestnuts, chopped
200g (1 cup) canned chickpeas (garbanzos) or butterbeans
zest of 1 lemon
For the glaze:
3 tbsp cranberry sauce
3 tbsp olive oil
1 tbsp tomato purée (paste)
1 tbsp soy sauce
2 tbsp maple syrup
Pinch of sea salt and pepper
For the gravy:
2 tbsp cornflour (cornstarch)
2 tbsp cranberry sauce
2 tbsp Marmite

Essential kit

You will need: a blender and an old-fashioned potato masher.

Method

First up, you will need to make the “turkey”: combine all the ingredients except the vital wheat gluten in a blender and blend until smooth. Transfer it to a large mixing bowl or a stand mixer (with the dough hook attached) and add the vital wheat gluten. Mixing slowly, combine everything to form a rough dough.

Tip the dough onto a clean work surface and knead for at least 10 minutes by hand, or do this in your mixer on medium speed. This is the most important part of the recipe – if you don’t knead it properly you will be left with a horrible spongy texture. Be very firm!

Once kneaded, the dough should be quite firm and elastic. Use a rolling pin to bash and roll the dough into a rough rectangle around 1.25cm (1/2in) thick. Set the dough aside to rest for 10 minutes.

Add the broth ingredients to a large roasting tray, around 40 x 28 x 8cm (16 x 11 x 3in). Cut a piece of muslin (cheesecloth) slightly larger than the dough rectangle.

Mix the rub ingredients together in a small bowl, then sprinkle it over the dough. Cover the dough well in the spice mix, as this stops it sticking. Place the dough spice-side down onto the muslin.

Preheat your oven to 180°C (350°F).

Make your stuffing. Heat the oil in a large, non-stick frying pan over a medium heat. Add the leek, garlic, herbs, cinnamon and cooked sweet potato and sauté until the leek has softened and the potato has browned. Add all the remaining ingredients and toss until well combined. Turn the heat off and, using an old-fashioned potato masher, lightly mash the mix. Break down any large chunks of sweet potato and the chickpeas/butterbeans. Spoon the stuffing across the middle of the dough and roll it up around the stuffing, moulding the edges together and sealing really well. Wrap the dough in the muslin as tightly as possible. Twist the ends, then tie them tightly with cook’s string. Make sure your dough is a nice cylindrical shape.

Place the “joint” wrap into the roasting tray with the broth ingredients, then cover the tray with foil. Place the tray into the oven for 2 hours. Turn over half way through cooking and add additional stock if needed. Once cooked, use a slotted spoon to lift the “joint” out of the broth and, when cool enough to handle, carefully remove the muslin. The “joint” can now be wrapped in cling film (plastic wrap) and placed into the fridge until you’re ready to serve it. Reserve the broth liquid as it makes a great gravy.

An hour before you want to serve, preheat your oven to 180°C (350°F).

Place the “joint” in a large baking tray. Mix all the ingredients for the glaze together, then brush lashings of it all over the “joint”. Bake for 25 minutes. While the “joint” is cooking, add the reserved broth liquid to a saucepan and place it over a high heat to reduce it down until thick. If it’s not thickening well, combine the cornflour with a splash of water, then add this to the gravy to help it thicken. Stir in the cranberry sauce and the Marmite for a richer flavour.

Serve the roasted joint straight away, sliced and with all the trimmings!

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