Vegan "Rack of Lamb"

vegan lamb rack miel de post - Copie

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!

[Later Edit] My blog is a hypocrites-free zone. If you’re one of those crazy vegans who blame other vegans or vegetarians for naming soy milk – “milk”, vegan cheese – “cheese” and for eating vegan foods that mimic meat-based recipes…well…CLOSE THE PAGE NOW and never come back. This is the stupidest thing ever and this crazy-person mentality will NEVER make other people adopt a plant-based diet.

The majority of vegans and vegetarians actually did like the taste of meat and cheese, otherwise, they would have been vegan right from their childhood years. It’s absolutely normal to try to veganize the meat-based recipes we used to like and making vegan foods taste and look like their meat-based counterparts is an effective way of converting more and more people to a plant-based diet. After all…this is the goal – ending the unnecessary suffering of animals and helping the environment.

I hate labels. No matter what your motive was for adopting a vegetarian/vegan diet or even for eating less meat, be it ethical or health-based, congratulations! Every small step towards a healthier, cruelty-free and environmental-friendly diet counts.

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. 🙂

vegan rack of lamb with sauce

So, I was inspired by Jamie’s herb-crusted rack of lamb recipe and this is the result. Pretty similar, right?! 😀

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. 🙂

vegan rack of lamb recipe

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.

vegan rack of lamb herb crusted

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. 🙂

5.0 from 7 reviews
Vegan "Rack of Lamb"
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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!
Serves: 6+
  • Vegan Rack of Lamb:
  • 200g corn pasta, any kind
  • 600g smoked tofu
  • 1 Tbsp carob powder
  • 3 garlic cloves, minced
  • 100ml fresh beetroot juice
  • 4 Tbsps psyllium husks
  • 1 Tbsp olive oil for frying + 1 Tbsp olive oil for brushing
  • Spice blend:
  • 1½ tsp thyme
  • 3 tsp sweet paprika (If you can't find smoked tofu, use smoked paprika)
  • ½ tsp black pepper, ground
  • 1½ 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:
  • 200ml natural soy yogurt (I used Joya Natural)
  • 1 Tbsp green peppercorns, canned
  • 1 garlic clove, minced
  • 1 Tbsp mustard
  • "Bones":
  • 1-2 leeks, white part only (or scallions, white part only)
  • ½ Tbsp soy sauce
  • ½ tsp carob powder
  1. Boil pasta for 15 minutes. Turn off the heat and let it get mushy and sticky inside the pot.
  2. Add the smoked tofu cubes in a large bowl. Add the sticky, boiled corn pasta.
  3. Using an immersion blender, start blending the ingredients to turn them into a paste.
  4. Add the minced garlic cloves, carob powder, spice blend and blend some more.
  5. Add the beetroot juice and psyllium husks. Mix well by hand.
  6. 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.
  7. Place it in the fridge for at least 30 minutes.
  8. Chop the herbs. Add them to a bowl and mix them with breadcrumbs and olive oil. Set aside.
  9. 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.
  10. Cover an oven dish with some parchment paper. Carefully move the "meat" roast from the pan to the oven dish.
  11. Brush it with some olive oil on the top part and on the sides.
  12. Using your hands, start covering it with the herbs mix. Press it gently. It will stick.
  13. Cook in the preheated oven at 200C for 30 minutes.
  14. 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.
  15. 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.
  16. Serve with a sauce made by mixing natural soy yogurt with mustard, minced garlic clove, and green peppercorns.
vegan rack of lamb easter

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I’m Ruxandra Micu, a food blogger with extensive experience in online marketing and design. I’m passionate about cooking, nutrition, and helping businesses grow. I want to help people live a healthier life and to teach them the benefits of a clean, vegetarian diet. Need online marketing services and want me to help you grow your blog/business? Check out my portfolio > < and contact me!

40 Comments on “Vegan "Rack of Lamb"”

  1. 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…

    – soy chunks
    – soy curls
    – TVP (textured vegetable protein) .
    – tempeh

    – beet powder
    – finely ground annatto seed

    Taste (umami)
    – nutritional yeast
    – Marmite/Vegemite

    Bon appétit!

  2. 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!

  3. 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.

    1. 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.

  4. I want to make this for Easter but can’t find smoked tofu anywhere in Charlotte. What do you suggest for an alternative?

    1. 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! 🙂

    1. 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.

  5. Wow I definitely want to try this out! Silly question, but do you drain the pasta before adding to the tofu mix? Thanks!

    1. Hi, Shay! Yes, I drain the pasta. Let me know if you like, I’m curious how it turns out for you!

  6. 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!

    1. 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! 🙂

  7. Julia from Hellthy Junk Food did a homemade impossible burger thT apparantly tastes like the real thing.

  8. 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

    1. 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.

  9. 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.

  10. 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?

    1. 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.

  11. 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. 🙂

  12. 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

    1. 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.

  13. 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

  14. 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.

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