This vegan roast beef is perfect if you’re craving a meaty, deli-style sandwich. This plant-based swap is packed with flavor and has a satisfying chewy texture that’s remarkably similar to deli meat. Give it a try if you’re looking for dinner or lunch ideas, like this vegan gluten-free lasagna, which is another one of my favorites.
Ingredients and Substitutions
This vegan beef alternative is made with tofu skin (thin sheets made from soy milk). It’s also called yuba or bean curd sheets. Tofu skin is often available at Asian grocery stores, or you can order it online.
Beet juice gives this dish its pink, meat-like color. You can substitute water and a teaspoon of maple syrup if you’d rather it looked less meaty.
I spiced this vegan beef with garlic powder, onion powder, rosemary, thyme, and black pepper. You can substitute any other dried herbs you prefer.
How to Make Vegan Roast Beef
Rehydrate the tofu skin according to the instructions on the package (or soak in boiling water for 5-15 minutes, or until flexible).
While the tofu skin is rehydrating, prepare the marinade by adding the beet juice, cold water, soy sauce or tamari, garlic powder, onion powder, rosemary, thyme, and black pepper to a sheet pan. Mix well.
Cover the sheet pan with aluminum foil, then let it marinate for 30 minutes at room temperature.
When it’s finished marinating, preheat the oven to 350 degrees Fahrenheit, then bake for 30 minutes. I served it on a bun with mustard this time, but it’s also delicious on its own.
Vegan Roast Beef Recipe (Deli Meat Style)
Equipment
- Sheet pan
Ingredients
- 5.3 oz/150 g tofu skin (also called yuba or bean curd sheets)
- 1/2 cup beet juice (for color; or substitute 1/2 cup water plus 1 teaspoon maple syrup if you prefer a less meat-like color)
- 1/2 cup cold water
- 2 tablespoons soy sauce or tamari
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/8 teaspoon black pepper
Instructions
- Rehydrate 5.3 oz/150 g tofu skin according to the instructions on the package (or soak in boiling water for 5-15 minutes, or until flexible).
- While the tofu skin is rehydrating, prepare the marinade by adding 1/2 cup beet juice, 1/2 cup cold water, 2 tablespoons soy sauce or tamari, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon dried rosemary, 1/4 teaspoon dried thyme, and 1/8 teaspoon black pepper to a sheet pan. Mix well.
- Transfer the rehydrated tofu skin to the sheet pan (discard any soaking water) and toss to fully coat it in the marinade, then arrange evenly in a layer in the pan (some overlap is fine).
- Cover the sheet pan with aluminum foil, then let it marinate for 30 minutes at room temperature.
- When it’s finished marinating, preheat the oven to 350 degrees Fahrenheit, then bake, covered, for 30 minutes.
Notes
- I served it on a bun with mustard this time, but it’s also delicious on its own.
- Store in an airtight container in the fridge for up to three days.
Nutrition Estimates
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