Incredible Gluten-Free Vegan Holiday Roast
Today Mom and I are going to show you how to make a incredible gluten-free, vegan holiday roast. It is an amazing recipe. You would not believe that this is a gluten-free roast; it tastes just like a vegan roast should taste. It is best when made a day in advance; it’s almost like it needs that extra time to get to the right consistency. It also makes it much easier to cut. I am posting a day early to give you the opportunity to make this for Thanksgiving if you so desire.
Another advantage of this incredible gluten-free vegan Holiday roast is that the color is lighter, making it look more appetizing than some of the other vegan roast recipes out there.
Thanksgiving is such a sweet time in our house. It is a time to reflect on the many blessings we take for granted all year long. We often go around the table and discuss what we are the most thankful for. It makes for great memories and precious bonding moments. Our table is usually graced with friends and family, which just adds to the specialness of the occasion. The house is decorated with a variety of different pumpkins and brightly colored flowers. The smells from the kitchen elude to the promise of a great feast. It is such a good time.
It can be served with all the staples, here are some of my other favorite holiday recipes:
- Mashed Potatoes
- Holiday Gravy
- 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
I wonder what the first Thanksgiving must have been like? I am pretty sure they were not serving a vegan, gluten-free Holiday roast, but maybe the food tasted good anyway:) They must have been grateful as they prepared the various dishes; they had survived a most difficult year. Today we are so blessed.
I am not sure what experiences this past year have brought you, maybe some good and some not so good, but either way, this Thanksgiving Holiday grants us an opportunity to be grateful we have safely made it through another year.
Happy Thanksgiving to all of my friends out there. May God richly bless you!
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Incredible Gluten-Free Vegan Holiday Roast
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)
GLAZE
- 1 T oil
- 2 teaspoons Bragg Liquid Aminos
- 1 tsp maple syrup
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)
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:
Whisk to combine. Brush on with pastry brush before reheating.
Serve with mushroom stuffing, blanched Brussels sprouts, cranberries, potatoes and gravy.
Stuffing:
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.
I hope you enjoy this vegan holiday recipe! Leave me a comment if you try it:)
Ok, what am I doing wrong here?? I’ve tried the recipe a couple of time, but my dough is too sticky to come off the parchment paper. There is no way of folding the end over as it’s just a gooey mess that sticks to the parchment paper and won’t come “free”.
The second time i added quite a bit more rice flour to try and thicken it up a bit, but still ended with the exact same result. The dough in your video looks quite a bit like mine but seems to be a bit thicker/drier.
Any ideas? I really want this to work for the holidays, but right now the presentation is a mess.
One note – I leave out the oil as I don’t use oil. Could that be the difference? The oil is required in order to provide a lubricant to release it from the paper? If so, any ideas for a substitute?
It would think the oil makes the difference. Are you opposed to using coconut oil? If not, the refined coconut oil may be an option. Avocado can sometimes work as a substitute for oil, I am not sure if it would work in this case. Another option may be mashed potatoes, but since I have never tried any of these substitutes, I am not sure of the result. If you try these, let me know how they work. Thank you!
Hi Brian,
I think omitting the oil is indeed likely your culprit. If you don’t want to use oil the recipe, maybe you can try putting some oil or cooing spray directly on the parchment paper to see if that makes a difference…?
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I made your roast for our family Thanksgiving dinner since both of my kids are gluten intolerant and vegan. It was fabulous! I love that it can be made the day before. This roast will definitely be part of all our holiday meals. Thank you!
Thank you so much for taking the time to encourage me and to share your experience. I am so glad you enjoyed the roast. May you have a wonderful Holiday Season.
Hi!I’m going to try to make this next week.Could i leave out the stuffing?We like to slice it for sandwich’s
Yes, absolutely! The roast becomes a bit smaller when you leave out the stuffing. Check out our newest gluten-free vegan Holiday roast.
Could tapioca starch be replaced with arrowroot starch?
Yes, I believe you can use arrowroot starch as a substitute for tapioca, but keep in mind that they have different properties.
Arrowroot is not as good for binding purposes as tapioca, but it should work just fine in this recipe. It may make the roast a little less chewy and dense. Hope this helps!
Is it possible to make this without the stuffing inside?
Great question! I think that should work. I haven’t tried it yet, but I will need to give it a try.
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Hi chef ani!
I made this roast last year and it turned out great. I just made it again, but like Brian above, my dough was sticky. I added quite a bit more flour, but it was still a sticky mess. I ended up trying to roll the thing together, but I had to scoop up the dough and patch it onto the filling – just no way it would come off the parchment paper.
I DID use oil – so what am I doing wrong? I want to make this again for thanksgiving, thanks for your help!
I am so sorry! This dough is really sticky, which is why we use parchment paper, but it should have come off the parchment paper. We just came out with another gluten free roast video yesterday.
Hope this helps.
I am looking forward to making this! It is my first holiday season eating vegetarian, dairy free and gluten free. I’m not a big fan of mushrooms, does the mushroom powder make it taste like mushrooms or does it just give it flavor? Any suggestions for alternatives? Also, do I need the liquid/paste bullion seasoning or would a powdered vegetable bullion cube work if I break it up and mix it in? Thanks in advance!
Hi Danielle,
Great Questions! The mushroom powder in the roast does not give a mushroom flavor, but if you want to avoid it all together I would just leave it out of the recipe and substitute with rice or chickpea flour. A powdered vegetable bullion cube should work well in this recipe. I just posted a new Gluten-Free Roast Recipe if you want to check that recipe out too.
Looks so good. For the mushroom powder, do you mean mushroom soup powder?
Great question! Mushroom powder is ground dried mushrooms. You can grind your own by buying dried mushrooms or you can buy it already ground. Check out my newest Gluten-Free Roast.
Do you put it in the fridge to cool with the foil and parchment paper?
Do you take the foil and parchment paper when you are reheating it to pour the glaze on it?
Thanks
Hi Daniela! Great Questions!
Yes, leave the roast in the paper and foil to cool before putting it in the fridge overnight. The next day, you can unwrap it and put the glaze on. Happy Thanksgiving!
Hi, if I can’t find tapioca starch, would rice flour work?
When reheating with the glaze, do you unwrap?
Thanks
Good question! I would think that should work just fine, though I have not tried it. Tapioca starch is lighter than rice flour, so cut the amount of rice flour in half. Corn starch would be another option, but again, cut the amount in half. Hope this is helpful! Thank you for trying my recipes. Merry Christmas.
How many portions would you say this seves?
Great question! I believe it serves around 6-8.
Hi – Apologies if this is a silly question, but if I am making this the day before I still cook it the day before and just hold off on the glaze right? Any recommendations on how to best reheat the actual roast on Thanksgiving? Thank you!
Great questions! Yes, you cook the roast the day before and make the glaze on Thanksgiving! Let the 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. We like to cover the roast with foil to keep it from drying out. In a frying pan you can baste the roast with the glaze for extra color and flavor! Happy Thanksgiving!