MUSHROOM AND HERB ROAST
MAKES 1 ROAST, ABOUT 8 SERVINGS
A ROBUST ROAST with intense mushroom flavor, this recipe is great in hearty soups, rich stews, and your favorite deli-style sandwich. When sourcing mushrooms, look for varieties with darker, “meatier” flavor, such as morels, shiitakes, portobellos, or even cremini—and feel free to use any mixture or variety you like. The vegan beef base adds an intense, rich flavor, so if you can find it, your roast will be all the better for it. You’ll notice here I’ve added instructions for taking your roast game to the next level with an optional herbal rub, and it’s especially nice with this recipe. The contrast between the smooth, savory roast and textured black pepper edges makes for some very addictive, delicious deli meat. Please note that our roast recipes do require some special equipment and cooking instructions, which you can learn more about in Making Great Roasts at Home (here).
DRY INGREDIENTS
2⅓ cups vital wheat gluten
¼ cup garbanzo flour
VEGETABLES
¼ cup coconut oil
Leaves from 3 sprigs oregano
1 tablespoon tomato paste
2 shallots, sliced
¾ pound mixed fresh mushrooms, chopped
⅛ ounce dried porcini mushrooms
6 cloves garlic, minced
2 teaspoons sea salt
2 tablespoons vegan beef base
3 bay leaves
¼ cup red wine
LIQUID INGREDIENTS
1¾ cups Mushroom and Herb Stock (here), cold
¼ cup red wine
¼ cup tamari or soy sauce
1 tablespoon sesame oil
COOKING LIQUID
4 quarts water
1½ tablespoons sea salt
RUB
2 teaspoons Chinese five-spice powder
2 teaspons freshly ground black pepper
1 teaspoon dried ginger
2 teaspoons smoked paprika
EQUIPMENT
1 (24 x 18-inch) piece cheesecloth, folded in half to make a 12 x 18-inch piece
Safflower or canola oil spray
48 inches butcher’s twine
1. Whisk the dry ingredients together in a large bowl and set aside.
2. In a skillet over medium heat, heat the coconut oil and add all the vegetable ingredients, except the wine, and sauté for 20 minutes, stirring occasionally. Deglaze the pan by adding the wine and stirring with a wooden spoon, using the spoon to scrape the bits that have cooked to the pan. Reduce the liquid for 2 minutes, then remove from the heat, discard the bay leaves, and cool in the fridge.
3. Combine the liquid ingredients in a large bowl and add the cooled vegetable mixture; mix together. Pour the liquid into the bowl of dry ingredients and stir together with a large spoon, then knead lightly with your hands. The dough will be soft.
4. Combine the water and salt in a large stockpot and bring the cooking liquid to a boil.
5. Lay out the cheesecloth on a clean board and spray with oil. Form the dough into a roast shape and place it on one end of the cheesecloth. Roll up the roast in the cheesecloth, keeping it roast-shaped. Cut two pieces of twine, one about 10 inches long, the other 18 inches. Twist one end of the cheesecloth to make it tight against the roast, and using the 10-inch piece of string, tie this off with a double knot. Push in the roast on the untied end, and twist the cheesecloth until the roast is snug. Tie this off, using the 18-inch piece of string, with a double knot, tying off a loop at the end to use as a handle. Tie the roast with the remaining 20-inch piece of string at four equidistant intervals down the roast, using a slipknot (see How to Tie a Roast photos, here).
6. Holding the tied end of the roast, gently lower it into the boiling liquid, adjusting the heat to keep the liquid at an aggressive simmer. Cover and simmer for 1½ hours, or until internally it reads 180°F on an instant-read thermometer, turning over halfway through the cooking process. Remove from the liquid and allow to cool at room temperature.
7. Combine the rub spices.
8. When the roast is cool enough to handle, remove the cheesecloth and rub the roast with the spices.
9. Finish the cooling roast in the fridge, uncovered. Wrap tightly in plastic wrap when fully cooled. The roast is ready to eat, and can be sliced thin for sandwiches, roasted with vegetables, or incorporated in the recipes in this book or your own favorites.