Vegan "Rack of Lamb"

[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. 🙂

Ingredients

• 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

Instructions

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.

thanks done share recipes to : https://gourmandelle.com/vegan-rack-of-lamb/?epik=0Xz83EvIW3_x8

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