Vegan “Rack of Lamb”
Yes, you can make vegan rack of lamb for Easter! Check out this step by step recipe and make a delicious, cruelty-free, gluten-free, vegan rack of lamb that actually looks and tastes like the real thing!
I’ve done it. After veganzing steak and dozens of other popular meat-based recipes, it was time for lamb. Yes, vegan rack of lamb that not only looks like the real thing but also tastes like the real thing! 🙂
I used to love lamb. Most people don’t know how to cook it and it tastes horrible if you don’t use the right spices or the right cooking method, but my dad used to make it absolutely delicious! Of course, for both health and ethical reasons I won’t be eating meat anymore, but I’m not a hypocrite, I know meat tastes good and I want to enjoy the taste without any suffering involved. 🙂
The recipe may look complicated at first, but trust me, it’s not. Watch the step by step video below, read the instructions carefully and then follow the directions. You can’t get it wrong if you use all the ingredients. It will turn out delicious, with a perfect color, flavor, and texture. 🙂
The flavor. This vegan lamb rack actually tastes like meat. The trick is in the spice blend. Meat without any spices is *meh*, the plants give it the flavor. So if you’ll use the right amount of spices you will be amazed by how good this tastes!
The looks. It looks like the real thing. The color, roasted herb and even the “bones”! 😀 I used the white part of the leeks for the “bones” but still some of them were quite green. Look at the first one in the photo above. That was perfect! I think you can use the white part of scallions too. They may work even better.
The texture. Of course, it isn’t exactly like lamb meat, I still have no idea how to mimic the fibrous meat texture in veggie roasts, though I get it very close in vegan pulled-pork and veggie burgers made with TSP. The texture is closer to ground meat, actually extremely similar to ground meat. Even by looking at it you can tell, it looks like a sausage! 😀
The sauce. Don’t make this without making the sauce. They’re a match made in Heaven! 😀 I made a delicious, subtly spicy sauce using natural soy yogurt by Joya, mustard, green peppercorns (canned) and minced garlic. It was simply perfect.
The side dish. Serve this vegan rack of lamb with a side of asparagus, sauteed green beans, mashed potatoes, or even a simple salad.
I am extremely satisfied with the results. This is one of my best vegan meat recipes so far. Next, I want to make the Impossible Burger with affordable ingredients you can find in any store. It will sizzle, it will be “bloody”, it will taste like a real beef burger! What do you think of this idea? 😀
Hope you’ll like this vegan rack of lamb and don’t forget to check out the step by step video recipe below so you will see exactly how it’s made. 🙂
Vegan “Rack of Lamb”
Ingredients
Vegan Rack of Lamb:
- 200 g gluten-free corn pasta any kind
- 600 g smoked tofu
- 1 Tbsp carob powder
- 3 cloves garlic minced
- 100 ml fresh beetroot juice
- 4 Tbsps psyllium husks
- 1 Tbsp olive oil for frying + 1 Tbsp olive oil for brushing
Spice blend:
- 1 ½ tsp thyme
- 3 tsp sweet paprika If you can’t find smoked tofu, use smoked paprika
- ½ tsp black pepper ground
- 1 ½ tsp rosemary ground
- 3 tsp garlic powder
- sea salt to taste
Herb Crust:
- 3 Tbsps chives chopped
- 3 Tbsps mint chopped
- 3 Tbsps fresh thyme chopped
- 4 Tbsps breadcrumbs use GF breadcrumbs if you want to keep it GF
- 2 Tbsps olive oil
Sauce:
- 200 ml natural soy yogurt I used Joya Natural
- 1 Tbsp green peppercorns canned
- 1 clove garlic minced
- 1 Tbsp mustard
"Bones":
- 2 leeks white part only (or scallions, white part only)
- ½ Tbsp soy sauce
- ½ tsp carob powder
Instructions
- Boil pasta for 15 minutes. Turn off the heat and let it get mushy and sticky inside the pot.
- Add the smoked tofu cubes in a large bowl. Add the sticky, boiled corn pasta.
- Using an immersion blender, start blending the ingredients to turn them into a paste.
- Add the minced garlic cloves, carob powder, spice blend and blend some more.
- Add the beetroot juice and psyllium husks. Mix well by hand.
- Place a sheet of cling film over a chopping board. Add the lamb “meat” paste (see video above) and then place another sheet of cling film on top. Close it at the margins. Start giving it a cylindrical shape. For clearer instructions, please watch the video above.
- Place it in the fridge for at least 30 minutes.
- Chop the herbs. Add them to a bowl and mix them with breadcrumbs and olive oil. Set aside.
- Heat one tablespoon of olive oil in a large pan. Remove the cling film from the “meat” roast and carefully place it inside the pan. Let it fry for 2-3 minutes on each side, until crispy. Carefully turn it on all sides so it will be nice and crispy all over. Turn off the heat and let it cool a bit.
- Cover an oven dish with some parchment paper. Carefully move the “meat” roast from the pan to the oven dish.
- Brush it with some olive oil on the top part and on the sides.
- Using your hands, start covering it with the herbs mix. Press it gently. It will stick.
- Cook in the preheated oven at 200C for 30 minutes.
- Cut the white part of some scallions and leeks (see video) to make the “bones”. Place them on a small plate. Drizzle some soy sauce on top and sprinkle them with some carob powder. Brush them.
- Once the vegan lamb rack is ready, take it out of the oven and add the leek “bones”. I simply inserted them into the roast.
- Serve with a sauce made by mixing natural soy yogurt with mustard, minced garlic clove, and green peppercorns.
If you make this, please leave a review and rating if you liked this recipe! ★★★★★
I have been a vegetarian for many years. I’m always surprised when “meatless” recipes rely on tofu. Tofu and all soy products are known thyroid disruptors and are not a healthy alternative to meat. Is there a way to make these recipes without tofu?
Thanks
Unfortunately this is the only version I have tested so far. But I will try to find a soy-free alternative as well.
Hi, few questions. Where I live I don’t have access to some of these ingredients. For the carob powder, could I use cocoa powder as a substitute? I read they are similar. And I don’t know where to buy psyllium husks, but could I use chia seeds instead and soak them a little beforehand?
Finally, you cook the corn pasta for 15 minutes and then let it sit. Can I use some whole wheat pasta and ‘overcook’ it, then drain and let sit?
Thank you!
Hi Martin! Yes to all questions, though I would recommend ground flax seeds instead of chia. Will work better. Let me know how it turns out for you! 🙂
Hi, can the ‘meat’ be prepped 24 or 48 hours before and kept in the fridge before cooking?
Sure!
Hi. Can you clarify this instruction. “3 tsp sweet paprika, If you can’t find smoked tofu, use smoked paprika” 🙂
Hi! I used smoked tofu for this recipe. If you can’t find smoked tofu and use regular one, instead of sweet paprika I recommend using smoked paprika to give the whole dish the smoky flavor.
How can I make this “ground” lamb? Could I mix ingredients of lamb and herb crust together and proceed with instructions for the lamb? (considering my name, one would think I’d go for the real thing!)
Sure, it may work this way too. Never tried it but I don’t see why it wouldn’t work. 😀
I forgot to ask this as well: do you think chickpea pasta would get sticky enough? I could get whole wheat pasta (maybe corn pasta as well), but the protein and nutrient bump for me would be great. Thanks again!
It should be sticky enough. What I would test before is the taste, bean pasta is usually bitter, or at least the ones I’ve tried were. Make sure it has a neutral taste. If it doesn’t et sticky enough, add some cornstarch or tapioca flour to the mixture.
Hi, thanks for this recipe. I was curious about one thing: do you drain the tofu or keep it as is for more moisture?
Hi Kasey. Drain it. Otherwise it can get too soggy.
I can’t find the video :'( Hopefully I can make it great without it! I’m in the middle of it now, wish me luck!
This looks absolutely phenomenal! We don’t do tofu in our household. Do you recommend any alternatives 😩
Thank you! I haven’t tried it with anything else, but you can experiment with mushrooms. I’m thinking about a mushroom pate you can make out of oven-grilled button mushrooms, which you then process in a food processor until a smooth paste is achieved. You may need to tweak the psyllium husks or liquids a little bit. Let me know how it goes. 🙂
@Ruxandra, thank you so so much! I’ll give you an update after I’ve made it ❤️
Can I use any other GF pasta other than COrn?
Corn has a neutral flavor and is also sticky. It is the best GF option. If you don’t need it to be gluten-free, use wheat pasta.
Corn pasta? Is there pasta made of corn or does this mean polenta? Very confusing.
It’s a gluten-free type of pasta made exclusively of corn. If you don’t need it to be GF, you can use regular wheat pasta as well.
Can this be made a day ahead
Sure!
I so wanted to try this but I can’t find corn pasta anywhere in this whole town and I swear I’ve looked at every store including natural health stores can I use regular pasta or could I use cornmeal or corn flour?
Thank you and happy easter!
Just use regular pasta. 🙂
Hi!
This looks really good, but I live i Denmark and cannot find corn pasta. Can I use corn flour or what can I substitute this with? Can I use regular spaghetti? (I am doing vegetarian – not vegan)
Best regards
Jan Erik
You can use any kind of pasta you want, regular wheat pasta is fine.
Great post, thank you for a very inspiring lesson in cooking.
Instead of lamb rack, I am going to go for vegan Romanian mititei.
More suggestions for vegan meat…
Texture:
– soy chunks
– soy curls
– TVP (textured vegetable protein) .
– tempeh
Colour:
– beet powder
– finely ground annatto seed
Taste (umami)
– nutritional yeast
– Marmite/Vegemite
Bon appétit!
Thank you for the tips and suggestions!
I loved your recipe. I stopped eating cow 25 years ago when I saw my restaurant cooking it unsafely. I have never been much for pork (including bacon) although faken bacon is ok I prefer Benevolent Bacon although it is a bit smoky so better in a scramble with other stuff. I ate ground turkey burgers for a bit longer (23 years ago) but I am not much for chicken. I do eat sushi and other fish/seafood though still.
But I made your lamb thing and it was amazing!
Thank you! So happy to hear you liked it 😀
So mine melted in the oven with the herbs…did no one else have that experience? I’m not sure what I could have done differently? I followed the directions so…..I’m at a loss.
Hi, Rob. That’s impossible if you used all the ingredients with no replacements. I’ve made this recipe multiple times. My guess is you didn’t add the psyllium husks or didn’t use corn pasta? Check out the video recipe in the post as well, so you can see the exact steps and consistency of the ingredients.
My guess is he didn’t drain the pasta.
Do you use Psyllium husks that are whole or ground?
Hi, Danielle. Psyllium husks are usually already ground. Make sure you buy husks not seeds.
If I get normal tofu instead should I get firm?
Hi, Je! I use firm tofu in my recipes. I don’t know how the normal one is.
I want to make this for Easter but can’t find smoked tofu anywhere in Charlotte. What do you suggest for an alternative?
Hi, Linda,
You can use normal tofu as well!
Hope you’ll enjoy the recipe and let me know how it turns out when you make it! 🙂
could I replace corn with lentil pasta?
Hi, Ella! I don’t know if it will be sticky enough ( I wouldn’t, but you can experiment and see. Maybe it will work if you leave the pasta longer in water so it gets sticky.
Wow I definitely want to try this out! Silly question, but do you drain the pasta before adding to the tofu mix? Thanks!
Hi, Shay! Yes, I drain the pasta. Let me know if you like, I’m curious how it turns out for you!
Can I just say… AMAZING!!! That came from my mom, and she does not just throw that word around. She was incredibly doubtful that anything could take the place of lamb meat (definitely a family favorite growing up). She was incredibly impressed!
I didn’t have fresh mint, so I used rosemary instead. Turned out fantastic. With the leftovers, we made meatballs (added a bit of oatmeal, some chopped cilantro & arugula, baked at 375F for 15 minutes) and some burger patties. This is now my go-to meat substitute.
The only thing that was a little bit off for me was the texture, but I will play with some shirataki noodles or oyster mushrooms or maybe even jackfruit to work with the texture. This will be served as our Easter dinner main course with tons of omni’s.
Thank you, thank you, thank you for playing with this and getting it so perfect!
Oh I’m super glad you liked it! The leftover meatballs sounds divine, I should give it a try as well!
Let me know if you find a way to improve the texture, I’m so curious! 🙂
Julia from Hellthy Junk Food did a homemade impossible burger thT apparantly tastes like the real thing.
This looks great! One question: is it possible to make all or part of it a day in advance?
I’m going to a friend’s for dinner and he’s cooking lamb rack, and I said I’d bring something for myself. Would be great to see everyone’s face when I have a plant-based version!
But I’m busy that day, so again, can I prepare or cook any or all of it a day beforehand?
Thanks! Bettina
Sure! Make sure you cover it in the fridge so it won’t get dry.
Why a corn based pasta? Can I use rice based? I’m allergic to corn 😭
You can use wheat pasta but I wanted to make it GF. I don’t think it will work with rice pasta, but you can try. I don’t think it’s sticky enough.
It worked fantastically with brown rice pasta!
Found this recipe on Pinterest and had to give it a try. It was AMAZING! Thank you so much! Next is your vegan steak recipe. I’ll let you know how it turns out.
Glad you liked it! It’s one of my best recipes! 😀
Hi there. I want to try this, but I live in a small town and can’t find psyllium husks or corn pasta. Can I used vital wheat gluten, S we are not a gluten free house?
Hi, Mary! Yes, you can use gluten but I’ve never cooked with it so I can’t advice you on the quantities. Alternatively, use normal wheat pasta. Replace psyllium husks with ground flax seeds or ground chia seeds, same quantity.
Did you make it with gluten? How much did you end up using
Whaaaaat?! Can’t wait to give this a try! Saw the photos your readers submitted and the recipe turned out perfect to them too! Will try it soon even though Easter has passed. 🙂
Send me photos! Can’t wait to see how it turned out for you. 😀
This looks brilliant!
I’m new to the plant based diet and i’m not sure where to get all the special ingredients.. Where can I find phsillium husks and carob powder? And what exactly is it and what purpose does it serve in your recipe please..
Thank you
Thank you, David! 😀 You can buy them from Amazon, they’re quite cheap. Psyllium husks are a must – they’re used to firm up the composition, but carob powder can be replaced with cocoa powder, it’s just for the brown color. Don’t worry, you won’t taste the cocoa.
This looks fantastic! Such a creative idea, but also quite easy to make, we’d love to try this soon 🙂
We’re happy you like our yogurt alternative too!
Your Joya Team
Thank you!
OMG! this looks sooo good, planning on making this weekend, bless you
Let me know how it turned out!
I loved it. the recipe was great but I improvised on the flavors just a little and had to heat them in a little olive oil. Oh Yummy. I made a mushroom gravy for the potatoes and we had a salad. A lot of friends and family are seeking plant based meals and this was one that added zest to the family dinner.
Glad you liked it, Pamela! 😀