I’ve not had a Sunday roast in ages, mainly because I’m not really a massive fan. Even when I was a meat-eater. The Christmas period really does get tedious when you’re visiting various family members…too…much….roast…dinner!

But, today I took pity on the OH since he is a big fan. Plus I bought a bag of wheat gluten so it gave me an excuse to get experimenting.

Roast Pork and Stuffing Joint recipe

Ingredients:

1 x Small onion

1 x Tin of white beans (I used 125g butter beans) – drained

2 x tsp Veg bouillon

1 x tsp Garlic powder

1 x tsp Onion granules

2 x tsp Dried sage

½ x tsp White pepper

1 x Tbsp Fresh lemon juice

1 ½ x cups Wheat gluten

½ x cup Water

¼ x cup Vegetable oil

1 x cup Stuffing (I used an 85g box of supermarket own brand sage stuffing mix)

½ x cup Crushed walnuts

1 x cup Bread crumbs

1 x tsp No-egg mixed with 2 x Tbsp soya milk

Method:

Chop up the onion and fry until translucent. Put the onion into the food processor and add the beans, bouillon, garlic, onion granules, sage, pepper, lemon juice, oil and water. Blend until smooth and liquid. Add the wheat gluten and blend until thoroughly mixed. Remove from the blender and knead for at least 5 minutes. The longer you knead, the more meaty the texture. Roll out the dough with a rolling pin and try to create a flat square. This part is hard work! Lay onto a sheet of foil. Make up the stuffing as per the manufacturer’s instructions. If you have time you can make your own. Spoon the stuffing mix into a row across the dough. Roll up the dough and stuffing into a roll and tightly wrap in the foil. Steam for 1 hr (make sure the water is boiling before starting the timer) Remove from the steamer and allow to cool. Mix up the No-Egg with the soya milk and put in a bowl. Add the walnuts to the breadcrumbs and mix together. This is the tricky bit – getting the breadcrumbs to stick to the roll! Use a pastry brush to wash the joint with the No-Egg mix, and then roll in the breadcrumbs and walnut mix. Pop onto a baking tray and patch up any bare bits by dabbing with the wet pastry brush and pressing on more bread crumbs.. Cook in an oven pre-heated to 180oC for 20 minutes (or until the bread crumbs are crispy and browning). Carve into slices and serve!

Flash-Gordonette…X