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Vegan Roasted Lamb

Prep time: 15 min

Cook time: 1 hr, 20 min

Servings: 5-8



  • 2 cups wheat gluten

  • 1 tsp garlic

  • 1 tsp onion powder

  • 1 tsp dried mint

  • ¼4 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 full tsp miso paste

  • 2 cloves garlic, roughly chopped


  • 6 cups water

  • 1 cup vegetable stock

  • 2 tablespoons liquid aminos

  • Chopped fresh sage

  • A few sprigs of rosemary


  • 10 rosemary sprigs

  • 1/2 tsp/2.5 mL dried thyme

  • 1 large onion, roughly chopped

  • 3 cloves garlic, minced

  • 1/2 cup/118 mL water

  • olive oil, for drizzling

  • 1 tsp/5mL salt

  • 1/4 tsp/1.2 mL pepper

  • 1 tsp/5 mL sugar



  1. To begin, add all the dry ingredients into a large mixing bowl and whisk thoroughly. Then, transfer the dry ingredients to a food processor and add in the wet ingredients, and pulse until a sticky ground "meat"-like texture.


  1. Add all the ingredients above in a large pot. Bring your broth to a boil. Once boiling lay the vegan "lamb" into the broth, cover, and reduce the heat. Boil for 40 minutes and turn the "lamb" once during the cooking process. Then remove the vegan "lamb" from the stock and allow the joint to cool down for 20 minutes.

  2. While the "lamb" rests, add all of the ingredients for the marinade together in a blender or food processor and blend until smooth.


  1. Preheat your oven to 355°F/179°C

  2. Next, in a large roasting pan lay the "lamb" on top of a greased rack Spoon the marinade all over the "lamb" to coat thoroughly.

  3. Place the roasting pan into the oven. Roast for 1 hour 30 minutes or until the "lamb" is dry and golden brown.

  4. NOTE: You will need to continue basting the "Lamb" with marinade about every 20 minutes to keep it from drying out and enhance the flavor.

  5. Finally remove from the oven, slice, and serve. Enjoy.

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