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Enjoy this mouth-watering homemade vegan holiday roast that is not only gluten-free and nut-free but also hearty, tender, and packed with flavors that will leave you wanting more.
This plant-based dish is made with tofu and chickpea flour, stuffed with perfectly seasoned rice and vegetables, and finished with a sweet herbal glaze – an ideal alternative for a sumptuous holiday dinner with your loved ones.
WHY THIS VEGAN HOLIDAY ROAST IS GOOD FOR YOU
This Vegan Roast is not only delicious but also packed with health benefits. Thanks to the tofu and chickpea flour, it’s rich in plant protein and brimming with vitamins from the fresh veggies in the stuffing. This roast is a hearty, satisfying option that nourishes your body and soul.
Additionally, this recipe is free from common allergens:
- Gluten-free: We use gluten-free ingredients and stuffing, making it safe for those with gluten sensitivities.
- Nut-free: No nuts here, just pure plant goodness.
- Dairy-free: Being vegan, it naturally contains no dairy products.
HOW TO PREPARE THIS VEGAN HOLIDAY ROAST
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
This roast is super easy to prepare, and I hope your loved ones like it as much as my family and friends.
The magic of this recipe lies in its simplicity and the perfect balance of flavors. Combining tofu with savory seasonings creates a meaty texture and taste without the meat! Plus, the chickpea flour and cornstarch give it the ideal firmness, making it both sliceable and satisfying without the gluten.
The final texture is similar to meat but not like gluten roasts. However, it’s a delicious gluten-free, vegan roast that’s homemade and healthy.
To make it, process the roast ingredients in a food processor, prepare and add the stuffing, shape the roast, bake it, and bate it. Bake it a bit more, and your roast is ready to serve.
Let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
To prepare this delicious vegan holiday roast, you’ll need a few essential kitchen tools:
- Food processor. For blending the ingredients to the right consistency.
- Tofu Press or Heavy Object: Essential for pressing the tofu to achieve the desired texture.
- Baking Dish: A medium-sized one for baking the roast.
- Parchment Paper: Helps in shaping the roast and prevents sticking.
- Spatula and Serrated Knife: For shaping and slicing the roast.
Super simple. Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this delicious Vegan Holiday Roast:
For the Roast
- Extra Firm Tofu: Serves as the base of the roast, providing a meaty texture and high protein content. I always try to buy organic.
- Garlic: Adds depth of flavor and aroma, enhancing the overall savory profile.
- Low-Sodium Tamari: Contributes umami flavor, offering a savory depth that enriches the roast. Keeping it Gluten-Free. You can also use gluten-free soy sauce.
- Tomato Paste: Provides richness and a subtle tang, balancing the savory notes.
- Dijon Mustard: Adds a hint of spice and complexity.
- Vegan No Chicken Bouillon Powder or Oil-Free Vegetable Bouillon Powder: Infuses the roast with a rich, brothy flavor, elevating the taste profile.
- Poultry Seasoning: Imparts a traditional, herby flavor typical of holiday roasts.
- Onion Powder: Enhances the depth of flavor with its subtle sweetness and aroma.
- Salt: A fundamental seasoning that accentuates all the other flavors in the dish.
- Chickpea Flour: Acts as a binder and gives body to the roast, contributing to a firmer texture. You could also use rice flour.
- Organic Cornstarch: Helps in thickening the mixture and providing a smooth consistency. You can replace cornstarch with arrowroot. You can also use tapioca flour; it will add a bit more chewiness.
For the Stuffing
Gluten-Free Stuffing: Offers a hearty, comforting element inside the roast, making it more filling and flavorful. I love keeping it simple in the stuffing, just veggies and rice; however, you can use your favorite stuffing here or make it without stuffing.
For the Glaze
- Maple Syrup: Adds a natural sweetness, creating a pleasing contrast with the savory elements.
- Dried Rosemary: Brings a fragrant, earthy note to the glaze. It’s the best herb for this type of “meat.” However, if you don’t like rosemary, you can use Italian seasoning or other similar herbs like marjoram, oregano, or dried basil.
- Balsamic Vinegar: Contributes a tangy, slightly sweet flavor, enhancing the glaze.
- Low-Sodium Tamari: Complements the glaze with additional depth and umami.
DIRECTIONS WITH PICTURES
Creating your vegan roast begins with pressing the tofu to remove excess moisture, ensuring the ideal texture.
Next, prepare your stuffing, adding a flavorful heart to the roast. I love preparing my stuffing using sautéed onion, garlic, red bell pepper, celery, carrots, and brown rice.
Then, blend the roast ingredients in a food processor until you achieve a smooth, dough-like mixture—first, all the roast ingredients but chickpea flour and cornstarch.
When you have a smooth consistency, add the flour and starch.
Before assembling, preheat your oven to 375° F (190° C). For shaping the roast, spread the mixture into a rectangle on parchment paper, add your prepared stuffing, and carefully roll it up. Finally, use a spatula to seal the roast’s top and ends.
The initial baking step involves covering the roast with parchment paper and baking it for 40 minutes.
After this, uncover the roast, apply the glaze, and bake for 15-20 more minutes to achieve a golden-brown exterior.
Once baked, allow the roast to cool and set before carefully slicing it.
Finally, serve your delicious homemade vegan roast and enjoy the flavors of a plant-based holiday feast!
What you’ll love about this recipe? Well, you will find that it is:
- Easy and made with simple ingredients.
- Versatile: Customize with your favorite stuffing.
- Make-Ahead Friendly: Perfect for stress-free holiday prep.
- Health-Conscious: Nutritious, wholesome ingredients.
- Crowd-Pleaser: Appeals to vegans and non-vegans alike.
- So delicious!
This Homemade Vegan Holiday Roast is more than just a dish; it’s a celebration of healthy, compassionate eating. Gather your loved ones and share the joy of a plant-based feast this holiday season! 🌱🎉
WATCH THE STEP-BY-STEP VIDEO!
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PRINTABLE RECIPE CARD
HOMEMADE VEGAN HOLIDAY ROAST (Easy, GF)
Ingredients
For the roast
- 2 packages Extra Firm Tofu (14 oz each, drained and pressed)
- 3 garlic cloves (minced)
- 4 Tbsp tamari (low-sodium)
- 2 Tbsp tomato paste
- 1 tsp Dijon mustard
- 1 tsp Vegan No Chicken Bouillon Powder (or 1 Tbsp of oil-free vegetable bouillon powder)
- 3 tsp poultry seasoning
- 1/4 tsp onion powder
- 1/2 tsp salt
- 1 cup chickpea flour
- 3 Tbsp cornstarch (organic)
For the stuffing
- 1 ½ cups up to 2 of gluten-free stuffing (I love preparing my stuffing using sauté onion garlic, red bell pepper, celery, carrots, and brown rice)
For the glaze
- 2 tsp maple syrup
- 1 tsp rosemary (dried)
- 2 tsp balsamic vinegar
- 1 tsp tamari (low-sodium)
Instructions
- Press the tofu: Press the tofu for 15 minutes. If you don't have a tofu press, wrap your tofu in a clean kitchen towel and place a heavy object on top. This step will ensure that it has the desired texture for your recipe. When the tofu is pressed, scramble it and put the pieces in a bowl, set aside.
- Prep your stuffing: if you haven't already, prep your stuffing. I like to sauté onion, garlic, red bell pepper, celery, carrots. And then, add some quick-cooked rice to the mixture. I want to keep it simple, but you can use your favorite stuffing*.
- Make the roast: Then, add the pressed tofu, garlic, tamari, tomato paste, Dijon mustard, bouillon powder, poultry seasoning, onion powder, and salt to a food processor and process for 1 minute until the mixture is smooth, pausing halfway to scrape the mixture from the sides. Then add the chickpea flour and cornstarch, and process for 45 seconds more, or until the consistency is thick and a sticky but not wet dough is formed.
- Prep the oven: Preheat the oven to 375° F (190° C).
- Shape the roast: Using a spatula, spread the mixture out onto a piece of parchment paper into a rectangle (approximately 8X12), leaving 3 tbsp of mixture to seal the top. Then, add your preferred stuffing. Place the stuffing in a line lengthwise in the center of the rectangle. Roll the roast over, using the parchment paper to help since the mixture may be sticky. Fold the long end to the long end, creating a log shape. Finally, use a spatula to seal the top and the ends of the roast, using the extra mixture if needed to cover open areas**.
- Bake: Keep rolled roast covered on the parchment paper and place it in a medium baking dish (An 8 x 11-inch baking dish will be enough). Bake in the middle baking rack of the preheated oven for 40 minutes. Then, remove it from the oven.
- Baste and continue baking: Mix your glaze ingredients in a small bowl, brush the vegan roast, and bake uncovered for 15-20 minutes more.
- Cool and slice: Let your roast sit and cool for 5-10 minutes before trying to slice it.
- Serve: serve your vegan roast with your favorite sides. I love mine with mashed carrots or potatoes, cranberry sauce, and some salad.
Notes
- * If you’re not using stuffing, follow the recipe without it. Keep a close eye on the roast during the second bake time after adding the baste, as it will cook faster. The amount of stuffing you use depends on how much you want it filled (around 1 cup and 1/2 is enough for me).
- ** If the mixture is too sticky when you seal the roast, you can make it wet, which will help make it smooth without problem.
- You can replace cornstarch with arrowroot. You can also use tapioca flour, but I prefer the texture with cornstarch.
- Leftovers of this roast can be stored in an airtight container in the refrigerator for up to 5 days.
- You can freeze the Homemade Vegan Holiday Roast by cooling it completely, wrapping it tightly, and storing it in an airtight container for up to 2-3 months, then thaw and reheat gently in the oven when ready to serve. Keep in mind that freezing and reheating can slightly alter the texture of the roast, but it should still be delicious.
- The recipe was inspired and adapted from the Vegan As Fork channel.
WAYS TO ENJOY THIS VEGAN ROAST
This vegan roast is a versatile centerpiece. Pair it with:
- Classic Sides: Mashed potatoes, cranberry sauce, creamy vegan coleslaw, and green beans.
- Creative Twists: Try it with a quinoa salad, mashed carrots, or roasted veggies.
- Leftover Ideas: Slice it up for sandwiches or stir it into a stir-fry.
Or pick any side you love on this blog.
I’m working on adding new mains to the blog recipe collection for every holiday season and more options for your table. If you are hungry for some satisfying and delicious meaty mains, you can also try this Chickpea Loaf or this Lentil Loaf, which are gluten-free.
And if you want to try more mains for the Holidays, check out these recipes:
- Easy Gluten-Free Vegan Meatballs.
- Vegan Shepherd’s Pie.
- Portobello Mini Pizzas.
- Or any of the Vegan Burgers and “Meats”.
To find a list of menu ideas for the Holidays, check out this recipe collection.
