For the Easter lunch there will be a special guest: Mother Nature who, with her scents, manages to give us special dishes every day! Thanks to Demetrio Toscano's recipe, I offer you an amazing roast of vegetable meat. Follow me in this alternative recipe and let's all learn to discover new flavors!
Video of the Recipe
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Identity Card of the Recipe
- 101 KCal Calories per serving
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Ingrediants
- 400 g of seitan, mopur or wheat muscle
- 50 g of celery
- 100 g of carrots
- 50 g of fennel
- 3 tablespoons of soy sauce
- 2 tablespoons of extra virgin olive oil
- 1 clove of garlic
- 200 ml of vegetable broth
- Fresh or defrosted food: 300 g of peas
Materials Needed
- Chopping board
- Immersion mixer
- Casserole with lid
- Long blade knife
- Vegetable peeler
Preparation
Before starting
To prepare the vegan roast we used the vegetable meat of wheat muscle. The homemade realization is easy. We sifted 200 g of wheat gluten with 100 g of pea flour. We then flavored the dough with spices to taste and with a pinch of salt. We mixed the dry ingredients with 350-400 ml of water (all at once): a spongy and dense mixture was formed. We left the dough to rest for half an hour, then wrapped the wheat muscle in a cloth and cooked it in flavored water for about an hour.
As an alternative to wheat muscle, seitan or mopur can be used.- Prepare the chopped vegetables. Peel the carrots, wash the fennel and celery. Cut the vegetables into cubes.
- After boiling the wheat muscle, proceed with making the roast.Pour two tablespoons of oil into a saucepan, then brown the vegetable meat maintaining a medium heat.
- Deglaze the wheat muscle with the soy sauce (used here as an alternative to salt), then flavor with the garlic. Add the peas.
- Cook adding the vegetable broth. Cook gently for about 40-50 minutes.
- Adjust if necessary with salt.
- When the vegetable meat is soft, remove it from the pan and cut it into slices. To taste, partially blend the sauce using the immersion blender.
- Serve the vegetable roast with the vegetables and accompany with baked potatoes.
Alice's comment - PersonalCooker
To make a good impression in the eyes of the diners you just need a pinch of imagination: this roast will be perfect to bring to the table during the holidays!Nutritional values and Health Comment on the recipe
ATTENTION! The values on the side take into account a dehydration during cooking of about 150ml.
The Vegan Roast is a food that belongs to the group of dishes. It has a moderate energy intake, provided above all by lipids, followed by proteins and finally by carbohydrates.
The fatty acids are mainly unsaturated, the peptides have a medium biological value and the carbohydrates tend to be simple.
Cholesterol is absent, while fiber is abundant.
The food lends itself to the diet against overweight and metabolic diseases. It is contraindicated in the diet against celiac disease, while it lends itself to that for lactose intolerance.
It is granted in the vegetarian and vegan diet.
The average portion corresponds to about 150-250g (150-250kcal).
