💚🤍❤️ Vai alla ricetta in italiano
Crispy on the outside, tender and juicy inside, this homemade vegan porchetta is a spectacular plant-based twist on the Italian classic
Hi! If you think vegan porchetta can’t live up to the original, this recipe might just change your mind.
Golden and crispy on the outside, tender and juicy in the center, this homemade vegan porchetta is packed with the herbs and spices that make the traditional Italian dish so distinctive.
What makes this recipe special is its surprising texture: the outer layer develops a deliciously crisp crust, while the center stays tender, juicy and full of flavor.
Serve it as a main course for Sunday lunch or a holiday meal, add it to a buffet, or tuck a few slices into a gourmet sandwich.
It can also be prepared ahead of time and finished in the oven just before serving, so it stays beautifully crisp and fragrant.
Unlike many store-bought alternatives, making it at home means you can control the ingredients, seasoning and aromas to create exactly the result you want.
Let’s make it together right away!
Ingredients
Dough
Cooked chickpeas, ¾ cup (130 g)
Oyster mushrooms, about 3 oz (80 g)
Soy sauce, 1 tbsp
Garlic powder, 1 tsp
Nutritional yeast flakes, 2 tbsp (10 g)
Vegetable broth, ½ cup (120 g)
Roast seasoning, 1 heaping tbsp
Fennel seeds, 1 tsp
Dried sage, 1 tsp
Salt, to taste
Black pepper, to taste
Vegan fat
Cornstarch, 2 tsp (10 g)
Unsweetened soy milk, ¼ cup (60 g)
Coconut oil, 2 tbsp (25 g)
Salt, to taste
Porchetta
Vital wheat gluten, 7.8 oz (220 g)
Beet juice, 2 tbsp (or strained beet pulp)
For the herb filling
Fresh wild fennel, as needed
Fresh rosemary, as needed
Fresh sage, as needed
Fresh bay leaves, as needed
For cooking
Vegetable broth, 4¼ cups (1 liter)
Red wine, 2 tbsp (30 g)
The “skin”
2 rice paper sheets
Vegetable broth, as needed
White miso, 1 tsp
Brushing
Extra-virgin olive oil, 3–4 tbsp
Soy sauce, 1 tbsp
Maple syrup, 1 heaping tbsp
Fresh rosemary, as needed (I use 2 small sprigs)
Tools
Food processor
High-powered blender
Small saucepan
Bowls
Hand whisk
Parchment paper
Cheesecloth
Large pot or Dutch oven
Rolling pin
Silicone pastry brush
Kitchen twine
Instructions
Dough
Add the chickpeas, oyster mushrooms, soy sauce, garlic powder, nutritional yeast, vegetable broth, roast seasoning, fennel seeds, dried sage, salt and pepper to a food processor.
Blend until smooth and creamy.
Vegan fat
In a small saucepan, whisk the cornstarch into the soy milk. Add the coconut oil and cook over medium-low heat, stirring constantly, until the mixture becomes thick and glossy. Season with salt and let it cool.
Herbs
Finely chop the wild fennel, rosemary, sage and bay leaves. Set aside.
Shape the porchetta
Weigh the cream mixture from the food processor. Take 7.8 oz (220 g) of it and knead it with 4.9 oz (140 g) of vital wheat gluten until you have an elastic dough. Roll it out into a rectangle.
Mix the remaining cream mixture (I had about 4.4 oz / 125 g left) with the remaining 2.8 oz (80 g) of vital wheat gluten. Add the beet juice and knead until evenly colored. Roll this dough into a smaller rectangle.
Roll part of the darker dough into a small cylinder to create the center of the porchetta. Spread some of the coconut-oil mixture over the lighter dough, place the darker dough on top, then spread more of the vegan fat and sprinkle with the chopped herbs.
Roll everything up tightly into a large cylinder and tie it securely with kitchen twine to create the classic porchetta shape. The video below shows exactly how to do this.
Wrap the porchetta tightly in cheesecloth and twist the ends closed, like a candy wrapper.
Cooking
Bring the vegetable broth to a boil and carefully add the wrapped porchetta. After 10 minutes, add the red wine and continue cooking. After another 20 minutes, turn the porchetta over and cook for another 20–25 minutes.
Meanwhile, prepare the flavored oil by mixing the olive oil, soy sauce, maple syrup and rosemary.
Once the porchetta is cooked, remove the cheesecloth and all the kitchen twine. Spread a thin layer of the prepared vegan fat over the surface.
Dip the rice paper sheets into the vegetable broth mixed with the white miso and let them soften for a few seconds.
Wrap the entire porchetta with the softened rice paper and tie it again, following the marks left by the previous twine.
Place the porchetta on a rack over a parchment-lined baking sheet and brush it generously with the flavored oil.
Bake in a preheated convection oven at 400°F (200°C), or 425°F (220°C) in a conventional oven, for about 20–30 minutes. Brush with the flavored oil every 10 minutes.
For an even crispier crust, finish under the broiler for about 5 minutes.
Let it rest for a few minutes before slicing and serving.
FAQ
Frequently Asked Questions
Can I make vegan porchetta ahead of time?
Yes! You can prepare it the day before, keep it refrigerated, and finish it in the oven just before serving.
Can I freeze vegan porchetta?
Yes. After the first cooking in the broth, you can freeze it. Once thawed, simply add the rice-paper “skin” and proceed with the final oven cooking.
What can I serve with vegan porchetta?
It’s delicious with roasted potatoes, roasted vegetables, salads or mashed potatoes. You can also slice it and serve it in a sandwich.
Can I replace the vital wheat gluten?
No. Vital wheat gluten is essential in this recipe because it provides the elastic, compact texture needed to create the porchetta.
Is the rice paper “skin” essential?
Yes. It helps create the characteristic crisp outer layer that mimics the crispy skin of traditional porchetta.
How long does vegan porchetta keep?
It keeps in an airtight container in the refrigerator for 3–4 days.
Recipe at a glance
Difficulty: Moderate
Cost: Inexpensive
Prep time: 40 minutes
Cook time: 50 minutes
Servings: 8
Cooking method: Stovetop and oven
YouTube Video
Dosi variate per porzioni