Vegan Holiday Roast With Stuffing
The Holidays are right around the corner, and if you are like me, you’re thinking about what you are serving the family for Thanksgiving or Christmas. So, today my mom and I are making a Vegan Holiday Roast, a wonderful option for a delicious and festive meal. It can be served with all the staples and you can even make it into the shape that you prefer.
1/3 cup tofu (4 oz)
2/3 cups milk, soy or almond (unsweetened!)
4 tablespoons olive oil
1 tablespoon Braggs Liquid Amino Acids (soy sauce)
1 cup gluten flour (About 6.5 oz)
2 tablespoons flour, all-purpose
3 tablespoons mushrooms, ground
1 1/2-2 teaspoons (hickory) salt
3 tablespoons nutritional yeast
2 teaspoons sage
1/4 teaspoon savory
1/4 teaspoon herb de provence
In a food processor blend tofu, milk, olive oil and soy sauce until smooth.
In a separate bowl, add all remaining ingredients, and blend well.
Combine the two together, adding in the dry ingredients a little at a time, to make a soft dough (may not need all the dry ingredients). The dough should be loose, but manageable. (If too loose, add a teaspoon of vita wheat gluten flour. Just add enough to handle the dough.) Knead for a minute or so. Set aside and let dough rest for a few minutes.
Roll or press dough into a rectangle. In the middle place a small amount of stuffing. Close. Wrap with one layer of baking paper, string, and finally a layer of foil.
If you choose to make the dough more of a round shape, divide the dough in half. Roll the dough into a round shape. Add lots of stuffing to make the round shape. Then roll out the other half of the dough and add as a cover. Wrap in parchment paper and foil.
Bake at 350 F for one hour.
Let cool slightly before removing parchment paper.
If desired, char roast in frying pan for a few minutes. Turn over and do the same on the other side.
1 tablespoon oil
1 tablespoon Braggs
1-2 teaspoons maple syrup
Serve with mushroom stuffing, blanched Brussel sprouts, cranberries, potatoes and gravy.
Note: You may cook mushroom in the glaze above, but if you are adding Brussel sprouts, make sure to cook them for 3-4 minutes, then rinse in cold water, to retain that beautiful green color. Heat up in left over glaze if desired.
2 tablespoons oil
1 onion, finely chopped
1 garlic glove, minced
8 oz. Crimini mushrooms, sliced
1/3 cup chopped walnuts or pecans
2 cups vegetable stock
12 oz. of cubed seasoned bread
Saute onion in olive oil until translucent. Add garlic, mushrooms, and nuts, sauté for a few more minutes. Add Vegetable stock. Bring to a boil. Set aside, add in seasoned bread cubes. Toss gently. Salt to taste. Let’s stand with the lid on to moisten.