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.
Ingredients
- 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
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.
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.