Gluten-Free Vegan Holiday Roast with Mushroom Filling
During the holidays, we do a lot of cooking around our house. We love to experiment and try new things. Every once in a while, we come across a dish that makes us especially excited. This Gluten-Free Vegan Holiday Roast with Mushroom Filling is one of those.
Christmas is right around the corner, and snow covers the landscape here in New England. A fire is crackling in the fireplace, reminding me of how much I love this time of year, especially when tucked under a blanket, warm and toasty, protected from the elements. There is something so charming about Christmas in New England. Having grown up here, it seems to be calling me home this time of year. The charming small towns, decorated with twinkle lights, and people running to and fro getting ready for the Holidays. The ambiance is simply lovely.
My sister Kaija is coming home for Christmas, and I am unbelievably excited. I have already been thinking about what I should cook while she is here. I want to make some of her favorite dishes. She has been away at college and has been looking forward to some home-cooked meals.
Kaija loves mushrooms, so I know she will love this Gluten-Free Vegan Holiday Roast with Mushroom Filling. It has a delicate filling, made with different kinds of mushrooms, artichoke, nuts, and garlic. This time of year, grocery stores are stocked with a variety of mushrooms, which add flair to Holiday cooking.
This Holiday roast is a beautiful dish to serve to your family and friends, and the best part is that it is Gluten-Free. So many times, it is hard to find a good Gluten-Free roast. This recipe is a favorite. It is also small in case you want to prepare something special for just a few people. Click Here to check out my other gluten-free roast recipe on my youtube channel.
I would suggest you make this recipe ahead of time and leave it in the fridge to chill overnight. This step allows the roast to set, and the consistency will be much better. Then reheat before serving and add a glaze if desired. The glaze adds to the flavor as well as the color of the roast.
IT CAN BE SERVED WITH ALL THE STAPLES, HERE ARE SOME OF MY OTHER FAVORITE HOLIDAY RECIPES:
- Mashed Potatoes
- Holiday Gravy
- Vegan Holiday Roast
- Gluten-Free Holiday Vegan Holiday Roast
- Cranberry Sauce
- Roasted Delicata Squash with Homemade Holiday Stuffing
- Vegan Mac & Cheese with Crispy Topping
- Vegan Pumpkin Pie Bites or Mini Pumpkin Pies
Anyway, I hope you enjoy this recipe as much as my family, and I do!
Merry Christmas!
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Gluten-Free Vegan Holiday Roast with Filling
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: Serves 4
Description
A wonderful vegan Holiday Roast for Christmas. It is so flavorful and delicious, and though it is Gluten-Free, you do not need to be Gluten-Free to enjoy this roast.
It is a fantastic recipe to make if you need a small roast. This recipe makes 2 small roasts. They need to be made a day in advance and refrigerated for a few hours, before reheating and serving.
Ingredients
Filling:
- 2 cups fresh mushrooms, chopped
- 2 large garlic cloves, minced
- 1/2 cup nuts (pecans &/or walnuts) chopped
- 1/2 cup artichoke hearts
- 1/2 cup GF Glutino table crackers, crushed (or original water crackers if not GF)
- 1/4 teaspoon salt
- 1/8 teaspoon red crushed pepper
- 1 tablespoon olive oil
Roast:
- 1 pound extra firm tofu
- 1/4 cup tapioca starch
- 1/4 cup rice flour
- 1 tablespoon nutritional yeast
- 1/4 teaspoon thyme
- 1/2 teaspoon sage
- 1 teaspoon garlic powder
- 2 teaspoon onion powder
- pinch of cayenne (optional)
- 2 tablespoons dried mushroom powder (powdered dried mushrooms)
- 1 teaspoon agar powder (dissolved in warm Bragg Liquid Aminos)
- 2 tablespoons Bragg Liquid Aminos
- 2 tablespoons oil (optional)
- 1/2 teaspoon salt
- 1 teaspoon Better Than Bouillon (or chicken-style seasoning)
Instructions
Filling:
In a skillet sauté mushrooms in olive oil for a couple of minutes. Add minced garlic and sauté for another minute.
Next add the mushroom garlic mixture to a food processor and the remaining ingredients: artichoke hearts, chopped nuts, crackers, salt, and red crushed pepper. Pulse a few times to combine. Set aside.
Roast:
Preheat oven to 350F
In a food processor add the extra firm tofu. Pulse to blend.
In a small glass jar add the agar powder to the Bragg Liquid Aminos and stir. Place in microwave for a few seconds to heat. This is a crucial step.
Add to the food processor. Next, add all the remaining ingredients.
Blend until it forms a very soft dough.
Transfer dough to parchment paper. I use an “Extra Strong, Non-Stick” Parchment Paper. Place another parchment paper on top. Flatten by using hands to get the desired rectangle shape. Gently remove the top parchment paper.
Add the filling to the middle. Gently pull the parchment paper together over the filling. Squeeze the two edges of the dough together at the top using the parchment paper. Roll the parchment paper from top down until you reach the roast. Pull the parchment paper tightly around the roast, forming it into a roll. Twist the sides. Take your time, as this is the shape of the final roast. Cover with a piece of foil. (Foil is helpful to keep the shape of the roast, but not necessary)
Bake at 350F for 90 minutes, flipping the roast half way through cooking time.
Let roast cool and store in the fridge for several hours before serving. This is a crucial step that will set the texture and make it easier to cut and handle. When ready to serve, heat in the oven at 350F for 20-30 minutes.
Baste with the below glaze, which will make the crust crisp and tasty.
GLAZE:
- 1 tablespoon oil
- 2 teaspoons Bragg Liquid Aminos
- 1 tsp maple syrup
Whisk to combine. Brush on with pastry brush before reheating.
Serve with blanched Brussels sprouts, cranberries, potatoes and gravy.
The glaze can also be added in a skillet right before serving.
Notes
This roast can be made without oil for an oil free option. Eliminate the oil in the roast and sauté mushrooms in a little water.
Could you do an apple pie recipe?
Fantastic idea! Thank you so much, Haeley! I will work on that.
Seriously, this looks delicious and not difficult at all. We’re trying it for Christmas!
Thank you ?
Wonderful! I hope you enjoyed the recipe. Happy New Year!
What part do the crackers play in the filling?
Great question! The crackers absorb some of the liquid which helps it stay together and not be so wet.
Is there a substitute for tapioca flour? I’m allergic. Also, a sub for aminos? Anything fermented disagrees with my tummy. Thanks!
Yes, you can use corn starch instead of tapioca flour, but cut the amount in half. Rice flour is another option, and again, cut the amount in half. Another possible option would be potato starch (cut amount by 25%), which may make the roast a little denser, but should work. As far as aminos is concerned, it is really there for flavor, so I would recommend using a gluten-free bouillon to replace the aminos. Hope this helps. Merry Christmas!
Hi! I would love to make this recipe but it would be great if you could write the measurements in grams and ml for people that aren’t from the USA. Love from Greece
Thank you so much for the suggestion, Angelina! I am currently working on that. I am waiting for the company that I use to host my recipes to add it to the plugin. Hopefully we will have that soon.
Didn’t work. The parchment paper got stuck to the loaf and it was impossible to detach. I had to eat paper
We have never had that problem. I am so sorry. We use the “Katbite” Extra Strong parchment paper.
How many days in advance can I make this ?
Great question! I would think you could make it 2-3 days in advance!
I love your all the great recipes .Thank you a lot chef ani .and your moma .happy holidays
Aww… Thank you so much! I so appreciate your kind encouragement and support!
I made this for TG dinner and it was fantastic. I will definitely make it again. My husband is on a low-fat plant-based diet for a heart condition so I used no oil or nuts but it still came out delicious. I won’t use the crushed red pepper in the stuffing next time, just personal preference. I made your gravy recipe to go with this and nobody missed the real turkey, not even my 89 year old mom. I sure didn’t miss cleaning up a huge, greasy turkey carcass either. Thank you for sharing this wonderful recipe! I was proud to serve it and I’m looking forward to trying more of your creations.
Wow! Thank you so much for your amazing comment! I am so happy you and your family enjoyed the holiday roast. Thank you for your kind words and for the 5-star review. It really means a lot!
Absolutely loved this roast! Although the mushroom powder is the secret ingredient, I did not have it and the filling made up for it. I will be making this for EVERY holiday. Thank you so much for your love of delicious food and the ability to share how to recreate it. I am so happy to find your website and look forward to trying more recipes. Have a wonderful Thanksgiving 🙂
Thank you so much for your incredibly kind message! You absolutely made my day! I am so happy that you enjoyed the roast recipe. Thank you for the 5-star review!
I don’t have a microwave. You didn’t use one in the video but the written recipe says it’s a critical step. This recipe looks amazing and I really want to make it for Christmas. I’ve bought all the ingredients but now having looked at the written recipe I’m worried.
1 more question, in the video you made 2 small rolls. Were you using the written recipe or double the recipe.
Thanks for sharing this beautiful recipe.
Hi Eithne,
You can warm the bragg liquid aminos and agar powder on the stove in a small pot. Stir to avoid burning. This recipe should make two small roasts. Thank you so much for your kind comment.