Savory Vegan Roast with Pomegranate Glaze and Roasted Potatoes

Vegan Roast (Arrosto Veg)

Category: Main Dishes (Secondi Piatti)
Serves: 4

This Vegan Roast is a delightful and hearty plant-based alternative to traditional roasted meats. It’s packed with savory flavors from sun-dried tomatoes, soy sauce, and fresh vegetables, all wrapped in a gluten-based “meat” that’s tender and satisfying. Paired with crispy roasted potatoes, this dish is perfect for a family dinner or a special occasion.

Ingredients

Instructions

1. Prepare the Broth:
   Start by preparing the broth for the vegan roast. In a large pot, add 1 onion (peeled and halved), a carrot, a stalk of celery with its leaves, and 50g of soy sauce. Cover with water and bring to a simmer. Allow this mixture to cook while you move on to the next steps.

2. Blend the Flavor Base:
   In a tall container, place the sun-dried tomatoes, garlic, and shallot (peeled and chopped). Add 25g of the soy sauce and a little warm water, then blend everything into a smooth paste. Set aside the remaining 25g of soy sauce for later use.

3. Prepare the Gluten Dough:
   In a large mixing bowl, pour the wheat gluten and form a well in the center. Gradually add the blended mixture into the well of the gluten and knead the dough into a firm, smooth consistency. Shape the dough into a long roll, resembling a sausage.

4. Wrap the Roast:
   Lay a clean kitchen towel flat on a work surface. Place the gluten dough roll in the center, then wrap it tightly, sealing both ends to form a neat package, like a candy wrapper.

5. Cook the Roast:
   Carefully lower the wrapped dough into the simmering broth. Cook for about 40-45 minutes, turning occasionally. The gluten should firm up and absorb the flavors of the broth.

6. Prepare the Pomegranate Sauce:
   While the roast is cooking, prepare the pomegranate sauce. Use a potato ricer or a fine sieve to extract the juice from the pomegranate seeds. You should have a small bowl of fresh juice. In a saucepan, combine 1 tablespoon of this juice with a bit of water, then add 1 teaspoon of cornstarch. Whisk together and cook over low heat, stirring continuously until the sauce thickens into a glossy, syrup-like consistency. Let it cool and refrigerate until needed.

7. Roast the Potatoes:
   While the roast is simmering, prepare the potatoes. Wash and peel them if desired. Cut each potato into halves, then each half into 6-8 wedges. In a bowl, toss the potato wedges with 30g of olive oil, salt, and black pepper. Spread the potatoes out in a single layer on a baking tray.

8. Combine and Roast:
   Once the roast is done, carefully remove the kitchen towel and transfer the vegan roast to a baking dish. Brush the roast with the pomegranate sauce and arrange the seasoned potatoes around it. Add sprigs of rosemary to enhance the flavor.

9. Final Roast:
   Preheat your oven to 180°C (350°F). Place the baking dish in the oven and roast for about 20-25 minutes, or until the potatoes are golden brown and crispy, and the roast has developed a nice caramelized glaze.

10. Serve:
    Once cooked, remove the vegan roast from the oven. Slice it and serve with the roasted potatoes. This dish pairs wonderfully with a fresh salad or steamed greens for a complete meal.

Nutritional Information (Per Serving)

This Vegan Roast offers a comforting and savory main dish that’s both satisfying and nutritious. With the depth of flavors from the soy sauce, sun-dried tomatoes, and pomegranate, this recipe will surely impress everyone at the table. Enjoy it as a delicious vegan alternative to traditional roasts, or simply as a wholesome meal option for any occasion.