Greek Style Veggie Roast

Veggie Roast

Ingredients:

• 2 cups Wheat Gluten Flour
• 1 tsp minced garlic
• 1 tsp dried Mint
• 1/4 cup nutritional yeast (health food shop)
• 1 tsp sea salt
• 2 tbsp Mustard
• 1 1/2 tsp beetroot powder (available at Aldi)
• 1/2 tsp White ground pepper
• 2 tbsp Olive oil
• 1 tsp Tahini
• 2 Tbsp Soy Sauce
• 1 Cup Water
• 1 heaped tsp Miso Paste
• Extra – Garlic cloves sliced length ways (like slivered almonds) to poke into roast

Directions:

1. Place all ingredients in a large bowl and mix. Then add the wet ingredients and spoon everything into your food processor (set with a plastic dough blade)
2. Process for one minute till incorporated. Spoon out onto a clean surface and knead for a few minutes. The more you knead the chewier it will be so be chill…
3. Add a small amount more flour if needed and shape into a low long roast that will fit into your casserole pot (see broth boiling below)
4. Stick the pieces of garlic down in to the roast.

Simmer Broth

Ingredients:

• 6 cups spring water
• 2 tbsp dark soy sauce
• 1/2 tsp veggie stock powder or 1 cup chopped stock veggies
• a few sprigs of rosemary
• 1 cup dry wine of choice – we used red

Directions:

1. Place all the broth ingredients into a casserole pot. When boiling lower your roast into the pot and cover lower the heat
2. Turn once or twice gently during the process to ensure even cooking.
3. Remove the liquid stock after 40 mins and allow roast to cool for 20 mins.
4. While its cooling prepare the marinade for the roasting process!

Marinade

Ingredients:

• Salt to taste
• 1/2 cup olive olive
• 1 tsp date syrup
• 1/4 tsp whole peppercorns
• 2 tbsp soy sauce
• 1 tbsp miso paste
• fresh mint
• 1 tsp dried oregano
• Juice of 1/2 lemon

Directions:

1. Blend all ingredients in a blender till smooth and set aside.

Roasting extras

Ingredients:

• 1 large onion roughly chopped
• 1 Lemon cut into wedges
• 4-5 sml/med potatoes cut into wedges (boil 15 mins beforehand)
• 1 large or 2 small tomatoes cut into wedges
• 3-4 rosemary sprigs
• Whole Peppercorns
• Grease-proof/Baking paper
• 3 cloves of garlic roughly chopped plus
• 2 bulbs garlic cut lengthways to expose the cloves

Directions:

1. Preheat oven to 180’c. Lay baking paper in half of large oven tray and lay roast on it. Paper will keep it separate from roasting veggies. Place garlic halves in the corners around the roast and ensure there is enough paper to pull up around the roast to partially cover.
2. Top roast with chopped garlic, mint and peppercorns and spoon marinade over the top.
3. In the second half of the tray (or a seperate tray if you dont have one big enough), place chopped onions in the base, surround with tomato wedges and add the potatoes on top. Drizzle with olive oil, lemon juice and some salt.
4. Place dish in the oven remembering to spoon the marinade up and over the roast every 20 mins or so for a dense and flavourful exterior. Bake for 1 and 1/2 hours or until the potatoes are golden and roast is dry but caramel in colour.
5. Serve on a platter decorated with roast veggies and homemade gravy. Slice thinly and enjoy. Its great cold too!