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vegan lamb rack miel de post

Vegan Rack of Lamb (Gluten-Free, No Seitan)

A showstopper vegan roast made from blended smoked tofu and corn pasta, shaped into a rack, crusted with fresh herbs, and served with a soy yogurt and green peppercorn sauce. Gluten-free as written. The beetroot juice gives it a convincingly meat-like colour; the spice blend gives it the flavour.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Choose Serving Size 6 servings

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.

Notes

Blend the paste until completely smooth before shaping. Refrigerate the shaped roast for at least 30 minutes (overnight is better) before frying. Fry on all sides to set the exterior, then bake. Insert leek bones after baking. Use GF breadcrumbs for the herb crust if keeping fully gluten-free.