HOMEMADE VEGAN HOLIDAY ROAST (Easy, GF)
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.
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.