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Vegan Holiday Roast Dish Recipe

Vegan Holiday Roast Dish Recipe
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★★★★★

5.1 from 5 reviews

This Vegan Holiday Roast is a savory, gluten-rich dish perfect for festive gatherings. Made with a blend of mushrooms, cannellini beans, vital wheat gluten, and a medley of herbs and spices, it’s a flavorful, hearty alternative to traditional meat roasts. The roast is baked to perfection and optionally glazed for a caramelized finish, making it a satisfying centerpiece for any plant-based holiday meal.

Ingredients

Scale

Main Ingredients

  • 3 tablespoons olive oil, divided
  • 1 medium onion (about 1 cup), chopped
  • 16 ounces white mushrooms, chopped
  • 5 cloves garlic, minced
  • 1 ½ tablespoons low sodium soy sauce
  • ½ cup water
  • ½ cup cannellini beans, rinsed and drained
  • ¼ cup nutritional yeast
  • 2 tablespoons Better Than Bouillon – no chicken base
  • 1 ½ tablespoons vegan Worcestershire sauce
  • 1 ½ teaspoons granulated garlic
  • 1 ½ teaspoons granulated onion
  • 1 ½ teaspoons dried rosemary
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon ground sage
  • 1 teaspoon smoked paprika (optional)
  • ¼ teaspoon ground white pepper
  • 280 grams vital wheat gluten (2 ¼ cups)
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon avocado oil or any oil
  • 1 tablespoon light brown sugar

Instructions

  1. Preheat the oven: Preheat oven to 400°F (200°C) to prepare for baking the roast.
  2. Cook onions and garlic: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 2-3 minutes. Add the minced garlic and cook until fragrant, about 30-60 seconds.
  3. Cook mushrooms: Add the chopped mushrooms to the pan and cook for 10-12 minutes, stirring occasionally, until the mushrooms release their water, shrink in size, turn golden, and the pan becomes dry.
  4. Add soy sauce to mushrooms: Pour 1 ½ tablespoons of low sodium soy sauce over the mushrooms, stir, and cook for 30-60 seconds while scraping any browned bits from the bottom of the pan. Remove from heat and allow to cool for a few minutes. Then measure out 2 cups of this mushroom mixture.
  5. Prepare the mixture: In a food processor, combine the 2 cups of mushroom mixture with the remaining 1 tablespoon olive oil, ½ cup water, ½ cup cannellini beans, ¼ cup nutritional yeast, 2 tablespoons Better Than Bouillon no chicken base, 1 ½ tablespoons vegan Worcestershire sauce, 1 ½ teaspoons granulated garlic, 1 ½ teaspoons granulated onion, 1 ½ teaspoons dried rosemary, 1 ½ teaspoons dried thyme, 1 teaspoon ground sage, 1 teaspoon smoked paprika (optional), and ¼ teaspoon ground white pepper. Process for 2-3 minutes until combined but still slightly textured.
  6. Make the dough: In a large mixing bowl, add 280 grams (2 ¼ cups) vital wheat gluten. Pour the processed mushroom mixture into the bowl and stir to combine. Knead the dough by hand for 5 minutes until it becomes thick, elastic, and fibrous. Let the dough rest for 5 minutes, then knead again for another 30-60 seconds.
  7. Shape the loaf: Form the dough into a loaf approximately 8 inches long and 3.5 inches wide. Wrap the shaped loaf tightly in parchment paper, then wrap again in foil, twisting the ends to seal securely.
  8. Bake the loaf: Place the wrapped loaf in the preheated oven and bake for 80 minutes, flipping it halfway through baking to ensure even cooking. Once done, remove from oven and let the roast stand for 20 minutes before unwrapping to allow it to firm up.
  9. Optional glaze: To add a caramelized glaze, preheat the broiler to low. In a small bowl, mix 1 tablespoon low sodium soy sauce, 1 tablespoon avocado oil (or any oil), and 1 tablespoon light brown sugar. Brush this glaze evenly over the loaf and broil for 2-3 minutes until caramelized. Repeat brushing and broiling once more, watching carefully to prevent burning.

Notes

  • This roast is best served warm and slices well, making it ideal for holiday meals.
  • The smoked paprika is optional but adds a nice smoky depth to the flavor.
  • For gluten-free alternatives, this recipe is not suitable due to vital wheat gluten.
  • Letting the dough rest is important for proper gluten development and texture.
  • Use vegan Worcestershire sauce to ensure the recipe remains fully plant-based.
  • Flipping the roast halfway through baking promotes even cooking.
  • The glaze can be adjusted with maple syrup or agave for a different sweetness profile.

Nutrition

Keywords: vegan holiday roast, plant-based roast, gluten roast, mushroom roast, festive vegan main dish

Find it online: https://platedbyemma.com/vegan-holiday-roast-dish-recipe/