A true show stopper: My vegan rack of lamb made from seitan!
That’s what I call hidden vegetables for those who prefer to just pick the veggie meat off the plate! With beetroot for the rosy parts of the seitan, marbled with a light layer of fat. I am using parsnips as bones to get visually very close to the real thing.
My festive, vegan rack of lamb is a hearty, delicious roast from the oven.
Whether you serve it as a festive main course at Christmas, a divine Sunday meal or as a vegan roasted lamb for Easter. My 100% plant based rack of lamb goes well with many festive occasions.
The flavor of the spicy herb marinade is quickly absorbed by the seitan roast and it spreads throughout it’s meat. Roasting it in the oven creates delicious, hearty flavours in the vegan lamb. The meat is firm but tender at the same time. Like a real Rack of Lamb, just vegan.
My vegan roast lamb can also be cut into slices after being cooked in the oven. The slices can then be fried in a pan or a grill pan as vegan lamb chops or lamb cotelettes. In summer time, when you’d like to go for a vegan BBQ, try my rack of lamb as well! The vegan lamb slices are just deleicous, when roasted on the grill.
I have just signed a sponsorship for the cute ram ‘Ramona’ for a Christmas present. He lives on a sanctuary farm here in Germany. And I could never imagine eating him or any cute little lambs. So, a vegan lamb is the perfect alternative! And my recipe proves once again that as a vegan you don’t have to miss out on anything.
Daily Vegan – vegan everyday cuisine.
Whole vegan rack of lamb:
Vegan Rack of Lamb, served:
In the 3 pictures on the black plate, the meat is seared as a vegan lamb chop.
The dish is festively arranged with purple potatoes, steamed romanesco, my delicious gravy, a creamy pumpkin sauce, mint sauce, braised red onions and cranberry slices.
Preparation of the vegan rack of lamb with bones:
Ingredients for 4-6 servings of vegan rack of lamb made from seitan:
Lamb red part:
240 g vital wheat gluten
2 tbsp gram flour (chickpea flour)
2 tbsp yeast flakes
3 tsp onion powder
1 tsp garlic powder
1/2 tsp coriander seeds, ground
1/2 tsp sweet paprika, ground
1 tsp salt
1/2 tsp pepper, black, ground
2 shitake mushrooms, dried
1 red beetroot, raw, peeled, cut into small pieces
60 ml of water
50 ml malt beer or dark beer
3 tbsp tomato puree
2 tbsp soy sauce
1 tsp tahini
1 tsp sweet mustard
2 tsp vegan Worchestershire sauce
A few drops of red vegan food coloring
Vegan lamb fat structure:
100 g vital wheat gluten
1 tbsp yeast flakes
2 tbsp chickpeas (pre-cooked from the jar or can)
90 ml Aquafaba (the cooking water from the chickpea jar)
1 tsp of light miso paste
1 tsp tahini
3 tbsp coconut oil, tasteless, melted
1.5 liters of stock
Vegan rack of lamb made from seitan, cooking and adding the bone structure:
3 small, thin parsnips
3 cloves of garlic, chopped
1 tbsp fresh thyme leaves (without stems)
3 tbsp fresh rosemary leaves (without the stems)
2 tsp of salt
1/2 tsp pepper, black, ground
80 ml of olive oil
Bring the stock to a boil.
Seitan lamb, red part:
For this seitan recipe, first mix all the dry ingredients together. In a second bowl, puree all the wet ingredients together until there are no more pieces. Just a smooth liquid should be left.
Now knead about 3/4 of the liquid into the vital wheat gluten mix with your hands. Gradually knead in more liquid until a firm dough is formed. It is best to use rubber gloves for this part, because of the color.
Divide the dough into 2-3 parts with your hands. Knead these together properly, pulling and pressing them into as long a shape as possible. The individual parts should be approximately 10 inches (25cm) long.
Lamb, fat structure:
So that the seitan lamb tastes and looks as realistic as possible, I create a distinct fat marbling in the red seitan meat. To do this, mix the vital wheat gluten with the yeast flakes.
Puree the water, miso paste, tahini and coconut oil with the chickpeas until there are no more visible bits left and you have a smooth liquid. Knead about 3/4 of the liquid into the vital wheat gluten with your hands. Gradually knead in more liquid until a firm, but soft dough is formed.
Divide the dough into 2 parts with your hands. Knead this briefly, pulling and pushing it into as long a shape as possible. These parts should also be about 10 inches (25 cm) long.
Place the red and light parts on top of each other and press them together firmly. Twist and knead the vegan Rack of Lamb slightly.
Steaming the vegan lamb meat:
Now wrap the purely plant-based lamb roast loosely in aluminum foil. Place it in a steamer and steam over the vegetable stock for 60 minutes. If there is any liquid left over from the meat, simply add it to the stock.
For the real lamb rib shape, I always press the roast onto a round tube or mini rolling pin before steaming. I then just keep taht in for steaming and wrap it with the seitan in the tin foil.
Then unpack the seitan and put it into the to hot stock. Turn off the stove and let the seitan cool completely in the stock.
Vegan roasted lamb, cooking the roast and adding the bone structure:
Chop the garlic, rosemary and thyme in a food processor. Stir in 2 teaspoons of salt, 1/2 teaspoon of pepper and the olive oil.
Peel the parsnips, cut them in half lengthways. Then cut them into shape a little.
Make 6 slots in the roast with a small, sharp knife and stick in the parsnips as vegan rib bones. Let the ends stick out.
Season the seitan rack of lamb with plenty of salt and pepper. Then brush generously with the herb marinade. Let it steep for an hour.
Preheat the oven to 220°C (430°F) top and bottom heat.
Place the vegan roast lamb on a pan with baking paper and roast in the oven for 20 minutes.