This vegan-friendly rack of ‘lamb’ looks like the real deal, but is plant-based.
- 1 hr 15 mins + cooling
- Serves 8
FOR THE RACK OF ‘LAMB’
- 200g egg-free pasta (like macaroni or penne)
- 600g tofu, chopped
- 15ml cocoa powder
- 60ml psyllium husk powder
- 3 garlic cloves, crushed
- 125ml beetroot, grated
- 15ml smoked paprika
- 1 rosemary sprig, finely chopped
- 15ml garlic powder
FOR THE HERB CRUST
- 45ml olive or avocado oil + extra
- 160ml mixed herbs (like parsley, thyme and mint), chopped
- 80ml fresh breadcrumbs
FOR THE ‘BONES’
- 4-5 leeks
- 15ml soy sauce
- For the ‘rack’, cook the pasta in salted boiling water for 15 minutes. Turn off the heat and leave to go mushy inside the pot.
- Drain the pasta and blitz with the remaining ingredients until it forms a paste. Season. Turn out onto a piece of plastic wrap and roll up, using the wrap to form a cylindrical shape. Refrigerate for at least 30 minutes or until firm.
- Preheat oven to 200°C. Heat a splash of extra oil on high, remove the plastic wrap from the ‘rack’ and carefully place inside the pan. Fry for 2-3 minutes on each side or until browned. Place inside a baking paper lined oven dish and brush with extra oil. Bake for 20 minutes.
- For the crust, blitz all the ingredients until fine. Season. Press the mixture gently over the top of the ‘rack’.
- For the ‘bones’, insert leeks into the side of the ‘rack’ (leave the white parts sticking out). Brush leeks with soy sauce and bake for 10 minutes.
Serve with roast potatoes and a garlic cream sauce made by heating 250ml Orley Whip, 15ml Dijon mustard and 1 crushed garlic clove. Season.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: October, 2018