Forget shop-bought and make your own homemade mayonnaise. Tip the egg yolks and mustard vegan mayonnaise a bowl, season with salt and pepper and whisk together until completely combined.
Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days. Mayonnaise is a basic cold sauce which can be used as a base to make lots of other sauces. For tartare sauce, stir finely chopped gherkins and parsley through the mayonnaise. 1 tbsp tomato ketchup and a splash of Worcestershire sauce. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.
00743 11 40 C 11 55. 007431 69 40 69 C 47. As an Amazon Associate I earn from qualifying purchases. A simple, easy, rustic and hearty Vegan Roast that’s sliceable, ultra tender and full of flavour.
A simple, easy, rustic and hearty Vegan Roast that’s sliceable, ultra-tender and full of flavour. Just perfect for serving with copious amounts of gravy, roast potatoes and all the trimmings. Leftovers are great in sandwiches too! Introducing my new vegan comfort food love. Tis the season of gathering around the table and feasting on delicious food, and I am always in need of simple, manageable, festive recipes that still feel a bit special.
And this vegan roast recipe is all of that. It is super easy to make and you can prep it and shape it up to 3 days ahead, leave it in the fridge, then cook it on the day, or even in advance. Don’t you just love recipes that take the pressure off like that? It’s also way cheaper to make than pre-made vegan roasts and is a great alternative to Thanksgiving turkey or Tofurkey. If beef is more your thing though check out my amazing vegan beef recipe! It’s popular because of its very meaty texture and extremely high protein content. Most of the ready-made vegan meat substitutes that you can buy at the grocery store are seitan based.
When you make seitan you make a dough and then knead it to develop the gluten structure, in a similar way to making bread. That’s how it gets it’s unique “meaty” texture. In most seitan recipes, the more the dough is kneaded, the chewier the finished product will be. This one is a little different because of the ratio of other ingredients to the vital wheat gluten. It will stay tender and not chewy even if you accidentally knead it for too long. It’s a pretty foolproof seitan recipe.
Once kneaded, seitan dough can be cooked by either steaming, baking or simmering in water. Each method creates a very different result. For this recipe baking is what I recommend and you do not need to steam it first. Please note that because seitan is a wheat based product, people with gluten sensitivities or who are celiac should avoid eating it. So now you might be wondering what on earth seitan is made from?
The answer is vital wheat gluten. Vital wheat gluten is made from wheat flour which is hydrated to activate the gluten, the main protein in wheat. Then everything but the gluten is removed. The gluten is then dried and ground back into a powder. Vital wheat gluten is the main ingredient in seitan recipes like this one, but is also great when used as a binder in vegan meatloaf and burgers. I use it in the “meatball” recipe in my cookbook Vegan Comfort Cooking.
It is also a useful ingredient in bread recipes. Just a tablespoon or two in a loaf can improve the texture and elasticity of dough, which in turn helps improve the rise, crumb and the crust. It’s especially useful when making bread with lower protein flours such as wholewheat and rye. Vital wheat gluten pretty cheap to buy although not all grocery stores carry it. This is the one I used to make my seitan. It’s incredibly good value for a great big bag and it’s non GMO.