Incredible Gluten-Free Vegan Holiday Roast

Today mom and I are going to show you how to make a gluten free vegan holiday roast. You would not believe that this is a gluten free roast as it is so delicious. It is best when made a day in advance, so I am posting a day early to give you an opportunity to make this for Thanksgiving if you desire.

Happy Thanksgiving to all of my friends out there. May God richly bless you!

Ingredients:

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
1/4 teaspoon savory, ground
1 teaspoon garlic powder
2 teaspoon onion powder
pinch of cayenne (optional)
1 tablespoon dried mushroom powder
1 teaspoon agar powder (dissolved in the Bragg Liquid Aminos)

2 tablespoons Bragg Liquid Aminos
2 tablespoons oil
1/2 teaspoon salt
1 teaspoon Better Than Bouillon (or chicken-style seasoning)

Instructions:

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.
Add to the food processor. Next, add all the remaining ingredients.
Blend until it forms a soft dough.
Transfer dough to parchment paper. Place another parchment paper on top. Flatten by using hands or rolling pin to get the desired rectangle shape. Gently remove the top parchment paper.
Add the stuffing to the middle of the rectangle. Gently fold in the sides. Next pull the parchment paper together over the stuffing. Squeeze to close the dough. Pull the parchment paper tightly around the roast, forming it into a roll. Twist the sides. Finally add a piece of foil to cover the roast.
Bake at 350 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 will set the roast and make it easier to cut and handle. When ready to serve, heat in the oven at 350F for 20-30 minutes. Remove parchment paper and foil from roast. Place in a baking dish.
Baste with the below glaze, which will make the crust crisp and tasty.

Glaze

1 T oil
2 teaspoons Bragg Liquid Aminos

1 tsp maple syrup

Whisk to combine. Brush on with pastry brush before reheating.
Serve with mushroom stuffing, blanched brussels sprouts, cranberries, potatoes and gravy.

 

Stuffing Recipe

4 1/2 cups cubed dried gluten free bread
1/4 cup vegan margarine or oil
1 large onion, finely chopped
2 celery stalks, finely chopped
1 garlic glove, minced
1 tablespoon dried mushrooms, diced (can use fresh if desired)

1/2 cup chopped pecans
1 cup vegetable stock or water
1 tablespoon Better Than Bouillon
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon sage
1 tablespoon fresh parsley (garnish)

Cut bread into small cubes. Arrange on a baking sheet and dry in the oven at 300 F for 15-20 minutes or on the counter overnight.
In a saucepan add vegan margarine chopped onion and celery. When onion is soft, add garlic. Sauté for a couple more minutes. Add the remaining ingredients except the cubed bread and fresh parsley.

Bring to a boil. Set aside.
Gently stir in the dried bread and fresh parsley. Cover with lid, let it rest for a few minutes. Give it another stir before serving.

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