Vegan Greek-Style Roast “Lamb” (Kleftiko)

seitansociety.com

Angella

subheading: INGREDIENTS FOR THE "LAMB":

2 cups vital wheat gluten

1 tsp garlic

1 tsp onion powder

1 tsp dried mint

¼ cup nutritional yeast

1 tsp sea salt

1 tsp beetroot powder

½ tsp ground white pepper

2 tbsp olive oil

2 tbsp soya sauce

1 tsp tahini

1 cup water

1 tsp miso paste

2 cloves of garlic chopped into pieces, but large enough to handle with your fingers

subheading: INGREDIENTS FOR THE SIMMERING BROTH:

6 cups spring water

2 tbsp dark soya sauce

1 tbsp vegetable granules

3 sprigs of fresh sage leaves

3 sprigs of rosemary

1 cup dry wine of your choice (I used red)

subheading: MIX FOR ADDING TO THE JOINT IN THE BAKING DISH:

salt to taste

½ cup olive oil

1 tsp date syrup

peppercorns

2 tbsp soya sauce

1 tsp miso

fresh mint

1 tsp dried oregano

the juice of half a lemon

subheading: EXTRAS:

1 large onion chopped

1 lemon cut into wedges

4 (or 5) potatoes cut into wedges

pre-boil for 15 minutes just to get them started

3 (or 4) rosemary sprigs

peppercorns

parchment/grease proof paper

2 bulbs garlic, cut lengthways

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