56. Roast pork and stuffing joint

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I’ve not had a Sunday roast in ages, mainly because I’m not really a massive fan. Even when I was a meat-eater. The Christmas period really does get tedious when you’re visiting various family members…too…much….roast…dinner!

But, today I took pity on the OH since he’s a big fan. Plus I bought a bag of wheat gluten so it gave me an excuse to get experimenting.

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Roast Pork and Stuffing Joint recipe

Ingredients:

1 x Small onion
1 x Tin of white beans (I used 125g butter beans) – drained
2 x tsp Veg bouillon
1 x tsp Garlic powder
1 x tsp Onion granules
2 x tsp Dried sage
½ x tsp White pepper
1 x Tbsp Fresh lemon juice
1 ½ x cups Wheat gluten
½ x cup Water
¼ x cup Vegetable oil
1 x cup Stuffing (I used an 85g box of supermarket own brand sage stuffing mix)
½ x cup Crushed walnuts
1 x cup Bread crumbs
1 x tsp No-egg mixed with 2Tbsp soya milk

 

Method:

Chop up the onion and fry until translucent.

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World’s smallest frying pan! ♥

Put the onion into the food processor and add the beans, bouillon, garlic, onion granules, sage, pepper, lemon juice, oil and water. Blend until smooth and liquid.

Add the wheat gluten and blend until thoroughly mixed.

Remove from the blender and knead for at least 5 minutes. The longer you knead, the more meaty the texture.

Roll out the dough with a rolling pin and try to create a flat square. This part is hard work! Lay onto a sheet of foil.

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Make up the stuffing as per the manufacturer’s instructions. If you have time you can make your own.

Spoon the stuffing mix into a row across the dough.

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Roll up the dough and stuffing into a roll and tightly wrap in the foil.

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Steam for 45 minutes (make sure the water is boiling before starting the timer)

Remove from the steamer and allow to cool.

Mix up the No-Egg with the soya milk and put in a bowl.

Add the walnuts to the breadcrumbs and mix together.

This is the tricky bit – getting the breadcrumbs to stick to the roll! Use a pastry brush to wash the joint with the No-Egg mix, and then roll in the breadcrumbs and walnut mix.

Pop onto a baking tray and patch up any bare bits by dabbing with the wet pastry brush and pressing on more bread crumbs..

Cook in an oven pre-heated to 180oC for 20 minutes (or until the bread crumbs are crispy and browning).

Carve into slices and serve!

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Served with Yorkshire puds, steamed broccoli, spring greens, cauliflower, kale, spinach, roast squash, carrots, potatoes and onion gravy!

 

I made my very first attempt at vegan Yorkshire puddings to go with the roast. Unfortunately they looked beautiful in the tins but were a bit soggy and deflated by the time I had transferred them onto the plate. Hopefully I just hadn’t cooked them for long enough but I won’t be posting the recipe until I know I have perfected it 🙂

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Flash-Gordonette…X

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5 thoughts on “56. Roast pork and stuffing joint

  1. Pingback: 61. Vegan Yorkshire Puddings (that don’t suck!) | ♥ Flash-Gordonette ♥

  2. I made your “roast port and stuffing joint” for Christmas dinner today. There were two veggies and two meat eaters and we all really enjoyed it. The recipe worked perfectly and tasted great. I’ve not eaten meat for over twenty years, but the seitan part of the roll with the nuts and breadcrumbs was a bit like pork crackling, or what I imagine pork crackling tastes like! I used home-made mushroom stuffing, and mixed nuts as part of the coating.

  3. Hello! Looks great, and I think I may try it for Roast this Sunday! Just wondering if I can cook it, and how long for, in an oven – instead of steaming it? Would it still come out nice?

    • Hi there!
      You can bake seitan but I find it a little dry for my taste.
      I guess you would bake at around 180oC for a similar amount of time? But I haven’t tried that so no promises!
      I definitely prefer steaming – but if in doubt, cook for a bit longer. When under-cooked its chewy and gummy!

      Let me know how you get on ^_^

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