Vegetarian Succulent Roast Leg of Lamb

Savor the comforting flavors and textures of this Vegetarian Succulent Roast Leg of Lamb, a plant-based twist on the classic centerpiece dish. Made with a perfectly seasoned seitan roast, marinated in a rich blend of olive oil, garlic, smoked paprika, and fresh rosemary, this recipe delivers all the depth and heartiness of a traditional lamb roast without the meat. Roasted alongside caramelized vegetables like potatoes, carrots, onions, and parsnips, and basted with a savory mix of vegetable broth (and optional red wine for added indulgence), this vibrant dish is oven-roasted to perfection. The result is a golden-brown "roast" surrounded by tender, flavor-packed vegetables that's ideal for Sunday dinners, holidays, or any special occasion. Serve it with a drizzle of pan juices for a delicious vegetarian main course that's sure to impress!

Nutriscore Rating: 79/100

Prep Time:25 mins

Cook Time:90 mins

Total Time:115 mins

Servings: 4

Ingredients

• 500 g Seitan (vital wheat gluten prepared as a roast)
• 3 tbsp Olive oil
• 4 sprigs Fresh rosemary sprigs
• 4 cloves Garlic cloves, minced
• 1 tsp Smoked paprika
• 1 tsp Ground cumin
• 0.5 tsp Freshly ground black pepper
• 1 tsp Salt
• 1 cup Vegetable broth
• 0.5 cup Red wine (optional)
• 3 pcs Carrots, cut into large chunks
• 3 pcs Potatoes, quartered
• 2 pcs Red onion, quartered
• 2 pcs Parsnips, peeled and halved

Directions

Step 1

Preheat your oven to 375°F (190°C) and prepare a roasting pan.

Step 2

In a small bowl, combine olive oil, minced garlic, smoked paprika, ground cumin, black pepper, and salt to create a flavorful marinade rub.

Step 3

Place the seitan roast (or plant-based leg replacement) on a cutting board and coat it thoroughly with the marinade, ensuring every side is evenly covered.

Step 4

Arrange the carrots, potatoes, red onion, and parsnips in the roasting pan around the seitan roast.

Step 5

Tuck the fresh rosemary sprigs into the vegetables and drizzle the olive oil marinade over them as well.

Step 6

Pour the vegetable broth and optional red wine into the roasting pan to create a savory cooking liquid. This will keep the roast moist and infuse the vegetables with flavor.

Step 7

Cover the roasting pan with foil and place it in the preheated oven. Roast for 60 minutes, basting the seitan and vegetables every 20 minutes with the cooking liquid.

Step 8

After 60 minutes, remove the foil and increase the oven temperature to 425°F (220°C). Continue roasting uncovered for another 30 minutes to allow the seitan to develop a golden, crispy crust.

Step 9

Once the seitan is browned and the vegetables are tender, remove the roasting pan from the oven. Let the roast rest for 10 minutes before slicing.

Step 10

Slice the vegetarian roast and serve it alongside the roasted vegetables and a drizzle of the pan juices for a hearty, flavorful meal.

Nutrition Facts

Serving size	(2603.2g)

Amount per serving	% Daily Value*
Calories	2188.1

Total Fat 57.5g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 4.7g
Cholesterol 0mg	0%
Sodium 4704.8mg	0%
Total Carbohydrate 281.8g	0%
Dietary Fiber 46.6g	0%
Total Sugars 55.9g
Protein 129.9g	0%

Vitamin D 0IU	0%
Calcium 548.9mg	0%
Iron 23.6mg	0%
Potassium 6436.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.9%

Protein: 24.0%

Carbs: 52.1%