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.