Vegan Greek Roasted “Lamb” with Herb Roasted Vegetables

Vegan Greek Roasted “Lamb” with Herb Roasted Vegetables

There were years I spent some holidays with my dads side of the family. My dad was 100% Greek and my grandparents {my Yia-Yia and Papou-RIP to both} were the exact picture of how Greek grandparents would act. My Yia-Yia and Papou used to live up north in Massachusetts and we lived down south in Florida while I was growing up, so I didn’t always get to visit with them. When we did however, my yia-yia would always make Pastitsio with ground lamb. I could never eat that version of it when she would make it. So she would make me a separate small dish for myself.

There was just something about baby lambs I could never swallow their meat. I felt horrible hearing people actually consumed those innocent babies as food. It isn’t uncommon for Greek cuisine to include lamb meat it’s traditionally part of the Greek culture but it just was never for me. So being half Greek I want my boys to be aware of some traditional foods that come from my background. I want to include both sides of my family in some of our holiday dinners and create new traditions for my boys.

Isn’t that what we remember most about our childhood? It’s the memories we make with the ones we love most and those holiday parties and get togethers where food is always a big part of it. In my world it’s the best part. Ha! Since their dads relatives live around the corner they will definitely have experiences of his Puerto Rican traditions. I want them to understand how diverse food can be from different cultures. Keeping it vegan and plant based just makes the food that much better. We can rest easy knowing no living and breathing animals were harmed in the making of our food. I can also be assured they will be eating a healthy balance of foods that won’t harm their health. It’s a win-win!

Try one of my other Greek-Inspired Recipes:

Vegan Greek Pastitsio 

Vegan Greek Moussaka 

Greek Salad with Tofu “Feta” and Homemade Dressing 

Greek Inspired Salad Dressing 

Vegan Oregano Tofu “Feta” crumbles or fresh “Mozzarella” not cheese 

Vegan Creamy Tzatziki Sauce

Vegan Seitan Mock “Meat”

Vegan Greek Inspired Seitan Gyros


Preparing the “Lamb” 

To begin, add all the dry ingredients {vital wheat gluten flour, nutritional yeast, fresh mint, garlic and onion powder, sea salt and ground pepper and beet powder}, in to a large mixing bowl.

Then, whisk all the ingredients thoroughly.

Then, transfer the dry ingredients to a food processor and add in the wet ingredients and pulse until a sticky ground “meat” like texture.

Now, transfer to a cutting board and knead for a few minutes and mold the “lamb’.

 

Preparing the Simmering Broth 

Add all the ingredients above in a large pot, and bring to a boil. Bring your broth to a boil.

Once boiling, lay the vegan “lamb” into the broth, cover and reduce the heat. Boil for 40 minutes, turn the “lamb” once during the cooking process.

Then remove the vegan “lamb” from the stock allow the joint to cool down for 20 minutes.

Next, preheat your oven to 355F.

 

Preparing the “Lamb” Marinade

While the “lamb” is cooling off add all of the ingredients above in a high-speed blender and blend smooth.

TIP: Prepare this the night before so it’s one less step to do while preparing the “lamb”.

 

Preparing the Herbed Vegetables

Once you finish making the marinade, chop the onions, tomato wedges and potatoes and add them to a large mixing bowl. Toss the vegetables in olive oil, lemon juice, paprika, sea salt and ground black pepper and set aside.

 

Roasting & Assembling the “Lamb” and Herbed Vegetables

Next, in a large roasting pan lay the “lamb” on top of parchment paper {to separate it from the vegetables}.

Place the garlic bulbs in both corners of the paper around the joint, making sure there is enough slack paper to cover some of the joint afterwards.

Then, add chopped garlic, fresh mint and peppercorns on the top of the joint and spoon the marinade over top.

Then, add the coated onions to the base of your dish, surround them with tomato wedges around the edges and top the onions with potato wedges.

Now, spoon more marinade onto the joint only. Place sprigs of rosemary around the dish.

Add the roasting pan to the oven. Roast for 1½ hours or until the potatoes turn golden and the joint is dry but dark caramel brown in colour.

You will need to continue basting the “Lamb” with marinade about every 20 minutes to keep it from drying out and enhance the flavor.

Finally, remove from the oven, slice and serve with a side of roasted vegetables, Greek salad and some hot bread! Enjoy


Print Recipe
Vegan Greek Roasted “Lamb” with Herb Roasted Vegetables
This is a cruelty-free stand in for a Greek Inspired Roasted “Lamb” that is full of flavor using lots of herbs and spices, simmered in a Herbed broth and roasted to perfection with a side of Herbed roasted vegetables. It is a lengthy process but the end result is worth it!
Course Main Dish
Prep Time 55 minutes
Cook Time 2 hours 10 minutes
Servings
Ingredients
Dry Ingredients for “Lamb”
Wet Ingredients for the “Lamb”
For the Simmering Broth
For the “Lamb” Marinade
Extras
Course Main Dish
Prep Time 55 minutes
Cook Time 2 hours 10 minutes
Servings
Ingredients
Dry Ingredients for “Lamb”
Wet Ingredients for the “Lamb”
For the Simmering Broth
For the “Lamb” Marinade
Extras
Instructions
Preparing the “Lamb”
  1. To begin, add all the dry ingredients in to a large mixing bowl and whisk thoroughly.
  2. Then, transfer the dry ingredients to a food processor and add in the wet ingredients and pulse until a sticky ground “meat” like texture.
Preparing the Simmering Broth
  1. Add all the ingredients above in a large pot. Bring your broth to a boil.
  2. Once boiling, lay the vegan “lamb” into the broth, cover and reduce the heat. Boil for 40 minutes, turn the “lamb” once during the cooking process.
  3. Then remove the vegan “lamb” from the stock allow the joint to cool down for 20 minutes.
  4. Next, preheat your oven to 355F.
Preparing the “Lamb” Marinade
  1. While the “lamb” is cooling off add all of the ingredients above in a high-speed blender and blend smooth. TIP: Prepare this the night before so it’s one less step to do while preparing the “lamb”.
Preparing the Herbed Vegetables
  1. Once you finish making the marinade, chop the onions, tomato wedges and potatoes and add them to a large mixing bowl. Toss the vegetables in olive oil, lemon juice, paprika, sea salt and ground black pepper and set aside.
Roasting & Assembling the “Lamb” and Herbed Vegetables
  1. Next, in a large roasting pan lay the “lamb” on top of parchment paper {to separate it from the vegetables}.
  2. Place the garlic bulbs in both corners of the paper around the joint, making sure there is enough slack paper to cover some of the joint afterwards.
  3. Then, add chopped garlic, fresh mint and peppercorns on the top of the joint and spoon the marinade over top.
  4. Then, add the coated onions to the base of your dish, surround them with tomato wedges around the edges and top the onions with potato wedges.
  5. Now, spoon more marinade onto the joint only. Place sprigs of rosemary around the dish.
  6. Add the roasting pan to the oven. Roast for 1½ hours or until the potatoes turn golden and the joint is dry but dark caramel brown in colour.
  7. You will need to continue basting the “Lamb” with marinade about every 20 minutes to keep it from drying out and enhance the flavor.
  8. Finally remove from the oven, slice and serve with a side of roasted vegetables, Greek salad and some hot bread. Enjoy!
Recipe Notes

This amazing dish is not originally mine but I did adapt it to what I had on hand. I love creating my own Greek cuisine recipes but finding gems like this one is what makes having the internet great. We can learn from each other. This recipe is brilliant and I just tweaked it where I needed to.

Recipe was adapted from mouthwateringvegan

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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