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 and Christmas. Today, I am sharing our family’s Vegan Holiday Roast recipe, which my Mom and I make around the Holidays.

No Thanksgiving or Christmas dinner is complete without the Holiday Roast. It is the centerpiece of the meal. Therefore it must not only taste great, but it must look beautiful. The advantage of a vegan roast is that you can pretty much shape it into whatever shape you think looks good, and you also have the opportunity to customize the taste to your family’s preference. It’s a win-win situation.

There is nothing quite like the warm, inviting smell of a vegan holiday roast baking in the oven. It has a way of announcing to the whole house that the holiday season is finally here, and it is going to be a good one.

To catapult the Holiday roast to the next level, you can stuff the inside of this roast with flavorful and delicious stuffing. Not only does this add to the flavor, but it makes the roast look plump and ready to carve. Watch the video to see how this is done.

Imagine slicing this wonderful Holiday Roast and seeing the beautiful stuffing in the middle. It is something we look forward to with great anticipation every year. It is also tricky to get the stuffing centered right, which makes things interesting, so you may request a family drum roll as you cut into it. But centered or not, it still tastes just as good.

Around the Holidays, my family does a lot of cooking, so over the years, we have tried a number of vegan holiday roast recipes: some good, some not so good. This recipe has been through many trials; it has been nipped and tucked in order to become what it is today. I hope you enjoy it as much as our family does.

It can be served with all the staples, here are some of my other favorite holiday recipes:

• Mashed Potatoes
• Holiday Gravy
• Gluten-Free 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

Leave me a comment if you try this recipe. I hope you have a wonderful Holiday Season.

Vegan Holiday Roast With Stuffing

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• Author: Chef Ani

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Description

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 and Christmas. Today, I am sharing our family’s Vegan Holiday Roast recipe, which my Mom and I make around the Holidays.

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Ingredients

Scale 1x2x3x

• 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

Glaze:

• 1 tablespoon oil
• 1 tablespoon Braggs
• 1–2 teaspoons maple syrup

Stuffing:

• 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

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Instructions

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.

Glaze:

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.

Stuffing:

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.
Happy Holidays.

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