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. 🙂
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. 🙂
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:
- 200g (7 oz) corn pasta, any kind
- 600g (21 oz) smoked tofu
- 1 Tbsp carob powder
- 3 garlic cloves, minced
- 100ml (3.3 oz) fresh beetroot juice
- 4 Tbsps psyllium husks
- 1 Tbsp olive oil for frying + 1 Tbsp olive oil for brushing
- 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
- 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
- 200ml (¾ cup) natural soy yogurt, I used Joya Natural
- 1 Tbsp green peppercorns, canned
- 1 garlic clove, minced
- 1 Tbsp mustard
- 1-2 leeks, white part only (or scallions, white part only)
- ½ Tbsp soy sauce
- ½ tsp carob powder
- 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.
Amount Per Serving Calories 503Total Fat 21gCarbohydrates 50gProtein 28.5g