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Vegan Holiday Roast With Stuffing

Vegan Holiday Roast

5 from 1 review

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.

Ingredients

Scale
  • 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 1/22 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
  • 12 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

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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