Vegan Rack of Lamb

dailyvegan.recipes

Ginsdale

Use for seitan recipe, not the presentation

subheading: Lamb red part:

subheading: Dry ingredients:

240 g vital wheat gluten

2 tbsp gram flour (chickpea flour)

2 tbsp yeast flakes

3 tsp onion powder

1 tsp garlic powder

½ tsp coriander seeds, ground

½ tsp sweet paprika, ground

1 tsp salt

½ tsp pepper, black, ground

subheading: Wet Ingredients:

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

subheading: 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

subheading: 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

½ tsp pepper, black, ground

80 ml of olive oil

salt

pepper

Note: Ingredients may have been altered from the original.

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