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Smoky stuffed roast with pine nut, lemon & herb recipe

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Adjust Servings:
For the Roasting Pan
1 litre/1 quart Vegetable Broth
2 Onion , quartered, skin on
1 glass of White Wine (optional)
2 tablespoons Soy Sauce
handful of fresh herbs, such as Thyme and rosemary
1 Garlic bulb, halved
1–2 Lemon , halved
1 tablespoon Olive Oil or vegetable oil
2 tablespoons Balsamic vinegar
For the Stuffing
2 tablespoons Olive Oil
2 small Onion , diced
4 Garlic cloves, crushed
2 slices white Bread or brown bread
12 fresh Sage leaves, finely chopped
½ teaspoon chopped Lemon Zest and ½ freshly squeezed lemon juice
½-1 teaspoon Salt
½ teaspoon freshly ground Black Pepper
⅓ cup (50 g) Pine Nuts
For the Dry Rub
1 teaspoon ground White Pepper
1 teaspoon freshly ground Black Pepper
2 teaspoons dried Herbs
1 teaspoon Salt
For the Roast
14 oz (400 g) vital gluten Wheat Flour
⅓ cup (45 g) Chickpea Flour
2 teaspoons Garlic Powder
2 tablespoons nutritional Yeast
1 tablespoon Onion Powder
2 teaspoons Herbamere Seasoning
1 teaspoon dried mixed Herbs
¼ cup (60 ml) Tahini
10–14 fl oz (280–400 ml) Vegetable Broth
2 teaspoons smoked Smoked Essence (optional)

Smoky stuffed roast with pine nut, lemon & herb recipe

  • Serves 8
  • Medium


  • For the Roasting Pan

  • For the Stuffing

  • For the Dry Rub

  • For the Roast



Home-smoking is very easy and adds a deep layer of flavour to lots of dishes, including homemade vegan meats or cheeses. I use an large lidded pan (only used for smoking) and a steamer basket the kind that makes a raised layer and adjusts to the size of the pan. Smoking chips are available from cook shops or online. You can cheat by adding smoked essence to the mixture, but this doesn’t infuse in the same flavourful way as actual smoking.



Preheat the oven to 180˚C (350˚F) Gas 4.


Add all the roasting pan ingredients into a large deep pan with 1 litre/1 quart water and set aside.


To make the stuffing, in a large frying pan/skillet, add the olive oil, onions and garlic and fry over a low heat for about 8–10 minutes until well softened. Turn up the heat to medium-high and continue to fry the mixture so that the onions start to brown slightly. Remove the pan from the heat and tip the contents into a large bowl. Leave to cool.


Blitz the slices of bread in a food processor to make fine breadcrumbs. Add these to the stuffing mixture, along with the sage, lemon zest and juice, salt and pepper. Roughly chop the pine nuts and add to the bowl. Mix well with your hands. Set aside.


To make the roast, mix together the dry ingredients in a medium bowl. In a jug/pitcher, mix together the tahini and stock (add the smoked essence at this point if using). Make a well in the centre of the bowl, and pour in ⅔ of the stock mixture. Combine the ingredients to make a stiff dough. Add the remaining liquid if needed; the dough should be nice and firm. Knead well for a minute or two, then leave to rest for 5–10 minutes.


Place the dough on the work surface and roll out to an oblong shape about 2–3 cm/¾–1¼ inches thick. It is very springy to work with so you will need to be patient and firm. Mix together the dry rub ingredients and scatter on the work surface. Place the flattened dough piece onto the dry rub. Press down slightly, then lift and place, rub-side down, onto a very well-oiled muslin/cheesecloth.


Scoop up the stuffing using your hands and make a fat sausage shape of stuffing down the centre of the dough. Carefully roll the gluten dough up around the stuffing, using the muslin/cheesecloth to help you. Try to seal the ends as much as possible. Twist the ends of the cloth to make a tight fat sausage shape. Tie with twine to secure. Add an additional loop around the centre of the roast if needed.


Place the roast into the prepared roasting pan. Cover with foil and bake in the preheated oven for 1 hour 50 minutes. Turn once halfway through cooking. Remove the foil cover and return to the oven for a further 30–40 minutes, turning the oven up to 200˚C (400˚F) Gas 6. Then remove from the pan and set aside to cool slightly on a plate for about 1 hour. Remove the muslin/cheesecloth.


Lay out a large square of foil and place a handful of smoking chips in the centre. Spread out slightly and then wrap the foil around to create a fairly flat parcel. Lay in the bottom of the smoking pan, and stab a few small holes in the top of the foil. Lay the steamer basket on top of the foil package and place the roasted joint on top of this. Put on the lid of the pan and place on a high heat on the hob/stovetop. It usually takes about 5–6 minutes to create enough heat to start the chips smoking. Once they start to smoke, turn down the heat to low, but do not remove the lid as the smoke needs to stay trapped inside the pan. After another 5–10 minutes, I place the pan outside in the garden (but you can keep it indoors off the heat). Leaving the lid on, leave it to smoke away for 20 minutes or so on its own. The longer you leave it to smoke (reheating the chips periodically in between), the stronger the smoky flavour will be.


Remove the roast from the pan. To reheat for serving, the roast can be placed back into a roasting pan, covered with foil and then warmed in the oven at 170˚C (325˚F) Gas 3 for 10–15 minutes or warmed in the microwave on High for 2–3 minutes. Serve in thick slices with mashed potato and miso gravy.


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