Rehydrate the “steaks” by pouring hot water over a vegan beef flavored stock cube (you can also use vegan chicken or simply vegetable). Add a pinch of salt, 1 tbsp of oil, maple syrup and few bay leaves, then finally place the steaks in the broth. As they tend to float, I’d recommend to use a wide dish and put a small weight on top of the pieces just to keep them completely covered in broth.
Leave it for 1 hour, then drain the steaks (you can save the broth to cook pasta, or add to soups, risottos, etc..) and allow to cool down at room temperature.
In the meantime prepare the stuffing by pouring 120 ml of boiling water over the dry stuffing mixture, gently mix with a fork to ensure no clumps of dry stuffing remain, and allow to stand for 5 minutes.
Once the steaks are ready to be handled, squeeze out all the extra moisture with a potato masher or simply by hands, then coat well the pieces in flour.
Arrange the soy pieces over a sheet of film in 2 rows of 3 pieces each, making sure to overlap the edges of the central steaks one to another.
Cover with another piece of film and pound & roll as flat as you can with the help of a rolling pin.
Remove the top film and sprinkle some extra flour on top of the steaks.
Now place the stuffing on one end of the roast and, carefully, begin to roll up the steaks starting at the bottom of the loaf and wrap it tightly in the plastic wrap using the excess plastic on the sides to twist. Now this step is the tricky part of the recipe, because even if we used the flour as a binder, it won’t perfectly stick the steaks together until it’s heated up. Try to roll it as well as you can, patting the junctions together once rolled. This will ensure the loaf will eventually became a whole piece.
Bring abundant water to boil and cook the wrapped roll for 40 minutes.
Remove from the water and allow to cool down completely before removing the plastic wrap. You can also rest it in the fridge overnight if you’d like to divide the preparation over two days, or simply if you want you make it in advance.
Unwrap the roast, sprinkle with salt, pepper and a drizzle of oil, and bake for 20 minutes.
After the first 20 minutes take the roast out and wrap it in meat free bacon rashers. To do so, simply arrange the rashers on a cling film sheet, slightly overlapping one another, place the roast on the bottom of the overlapped bacon and roll it with the film.
Place the roast back in the oven and cook for another 10 minutes or until slightly golden.
Slice the roast prior to serving and accompany it with your favorite vegetables and gravy.