Vegan Roast

A glazed soy-chunk roast loaf, simmered in red wine and stock then baked with a sweet-savoury balsamic glaze.

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Recipe Info
Servings: 4
Prep: 30m
Cook: 25m
Total: 55m plus 30m chilling
Ingredients
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 3 tbsp tomato purée
  • 2 tsp steak or chicken seasoning
  • Pinch of salt
  • 125ml red wine
  • 300ml vegetable broth
  • 2 tbsp dark soy sauce
  • 175g large soy chunks or pea protein chunks
  • 10 tbsp cornflour
  • 4 tbsp of the glaze (below)
  • 1 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 1/2 tsp smoked paprika
  • 2 tbsp maple syrup
  • 1 tsp mustard
  • 1 tbsp blackberry jam
Instructions
  1. Fry the onion and garlic in a little oil.
  2. Add the tomato purée, seasoning, salt, red wine, vegetable broth and soy sauce, and bring to a simmer.
  3. Stir in the soy chunks, cover, remove from the heat and let sit for about 10 minutes. Cut any large chunks smaller once cooled slightly.
  4. Mix the cornflour with 4 tbsp of the glaze and knead well into the soy chunk mixture. Press onto cling film, roll into a tight loaf, and chill in the fridge for about 30 minutes (can be done the day before).
  5. For the glaze, mix the soy sauce, balsamic vinegar, smoked paprika, maple syrup, mustard and blackberry jam.
  6. Place the loaf on a lined baking tray, brush with some of the glaze, and bake at 190°C for 25 minutes, brushing again after 20 minutes.
  7. Rest for 5 minutes, brush with the remaining glaze, and serve.
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