I veganised Gotcha! Roast from the Food Wars Anime series, my favourite cooking show in the world.
To do this I used Nigels (from The Seitan Appreciation Society, have a google there’s a few videos) method for seitan bacon for the meatiest part of the dish, and everything else was easy peasy!
This dish is super easy to make, especially if you have ready made bacon or want to use another substitute, like marinated strips of veggies such as eggplant or courgette – just skip the first step and go straight to the potatoes.
There’s a video you can watch below, be nice it’s my first one!
Gotcha! Roast Pork (Ve)
Step 1.1 Nigels Bacon - Meat part
- 2 Cups Vital Wheat Gluten (Plus 1 for the fat further down)
- 1 Can Chickpeas Including the aquafaba
- 1/2 Cup Water
- 1 Tbsp Hendersons Relish
- 1 Tsp Liquid Smoke
- 1 Tsp Red Miso Paste
- 1 Tbsp Tomato Paste
- 1.5 Tsp Salt
- 0.5 Tsp Pepper
- 2 Tbsp Paprika
- 1 Tsp Garlic P0wder
- 1 Tsp Onion Powder
- 1/2 Tsp Cumin
Step 1.2 Nigels Bacon Fat Part
- 1 Cup Vital Wheat Gluten
- 1 Tbsp Oil
- 1/2 Cup Water or left over aquafaba
Step 2 The Potato Loaf
- 6 Medium Potatos or equivalent
- 3 Shitake Mushrooms
- 5 ish White Mushrooms
- 1 Large Onion
- Salt and Pepper to taste
Step 3 Red Wine Jus
- 1 Cup Red Wine (Add agave syrup or coke if your wine is trash)
- 1/4 Cup Sake
- 2 Tbsp Soy Sauce
- 2 Tbsp Butter I used Flora
- 1 Sprig Thyme
Step 1 Nigel's Bacon (Skip if you have some)
- Drain your chickpeas and mix in a blender
- Add the flavour ingredients to the chickpeas and blend to make a creamy hummus consistency, add aquafaba as needed.
- Combine the 2 Cups of VWG in a bowl with the hummus mixture (add aquafaba/water if too dry) you should be able to scrape the excess of the side of the bowl easily.
- For the fat layer, in a separate bowl, combine 1 cup of VWG with oil and water to create a stretchy dough, again you should be able to remove the mixture from the sides of the bowl easily or you need to add more liquid.
- Quarter your loafs, and layer alternate pieces. Neaten your loaf to create a slab of bacon.
- Cover, and allow to rest overnight.*If you are using a kitchen aid to process the mixtures, knead for 5/10 mins and allow to firm up in the fridge or freezer prior to use instead of resting overnight.
Step 2 The Potato Loaf
- Heat up a large pan of water, peel and slice potatoes into cubes and cook for 20 minutes.
- Chop the onion and mushrooms, try to create equal sized cubes.
- Heat 2 tbsp of oil in a pan and brown the onions and mushrooms for 5ish minutes.
- Drain the potatoes, and roughly mash - you do NOT want a creamy mash as this will affect the solidity of your finished product. Add salt and pepper to taste.
- Fold in the mushrooms and onions then allow to cool for 5 to 10 minutes until you can easily handle the mixture without burning yourself.
- Get your bacon loaf and slice into thin strips. Using a rolling pin (or a clean closed/empty wine bottle) roll out the slices as thin as you can.
- Lay your bacon slices on a foiled baking tray, interlink them so it's easy to wrap around the potato.
- Scoop your potato mixture onto your bacon "sheet" and form into a loaf. Wrap the bacon slices (as many as needed, try not to overlap too much so the seitan cooks evenly) around the potato and cover completely.
- Smother the loaf in oil, top with a sprig of rosemary and bake for 20 mins on 200 degrees C
Step 3 The Jus
- Add 1 Cup of red wine to a sauce pan and boil/simmer for 10 minutes until it is reduced by half.
- Melt 2 tbsp of butter into the wine, then add the soy sauce and sake.
- Simmer for a few minutes until your sauce has reached a nice consistency and tastes good (the most important bit).
- Remove your loaf from the oven when it's nice and crispy, plate up and remove the rosemary.
- Pour the jus over the top and add a bit of parsley so it looks nice.
- Admire your handy work, and dig the *** in! I mean serve...