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–+ servings
vegan lamb rack miel de post

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!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Choose Serving Size 6

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.