Vegan Gluten-free Holiday Roast
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
50 mins
-
Total Time
1 hr 10 mins
-
Servings
4
-
Calories
305 kcal
-
Course
Main Course
-
Cuisine
American
Vegan Gluten-free Holiday Roast
Description
The base combines canned chickpeas and pressed tofu processed into a smooth, pasty dough using cornstarch and rice flour as binders. Seasonings including poultry seasoning, oregano, thyme, rosemary, garlic and onion powders, salt, and vegan Worcestershire sauce enrich the flavor. The mixture is shaped into a rectangular sheet, topped with gluten-free stuffing or roasted vegetables, then rolled tightly using parchment paper to maintain shape.
Baking the roast develops a firm but moist texture with herbal and slightly sweet notes enhanced by a maple syrup glaze infused with rosemary, balsamic vinegar, and vegan Worcestershire sauce. The roasting process melds flavors and creates a glaze that adds a shiny, flavorful finish.
This roast serves well with traditional holiday sides like vegan gravy, mashed potatoes, and cranberry sauce. It is a plant-based option suitable for special occasions and varied dietary preferences.
Preparation tips include pressing tofu to reduce moisture, processing thoroughly for consistent texture, and adjusting moisture with broth or water if the mixture is crumbly. The roast can be made ahead, baked, cooled, refrigerated or frozen, and then rebaked with additional glaze before serving. Ingredients like vegan Worcestershire sauce and chickpeas can be substituted carefully, though tofu replacement impacts texture significantly.
Ingredients
For the roast:
- 15 Oz can chickpeas or 1 1/4 cup of cooked chickpeas, drained
- 6 ounces tofu pressed for 10 minutes and cubed, firm
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3 tablespoons cornstarch or tapioca starch
- 3 tablespoons rice flour or chickpea flour
- 2 teaspoon olive oil
- 1 teaspoon poultry seasoning or use more of the herbs below
- 1 teaspoon oregano dried
- 1 teaspoon thyme dried
- 1/2 teaspoon rosemary dried
- 1/2 teaspoon sage ground
- 1 tablespoon Worcestershire sauce see subs in notes, vegan
For the glaze:
- 2 teaspoons maple syrup
- 1/2 teaspoon rosemary dried or 1 teaspoon fresh, chopped
- 2 teaspoons Worcestershire sauce vegan
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 teaspoon balsamic vinegar
for the stuffing
- 1.5 Cups gluten-free stuffing or roasted veggies of choice
Instructions
For the stuffing:
- You can use any stuffing of choice, I use roasted root vegetables. (Fennel, sweet potato, leek, Golden beet chopped into equal size pieces, tossed in oil, salt, pepper, thyme, rosemary in a baking dish and baked until Golden)
For the Roast
- Press the tofu for 10 minutes if you haven't already. Add all of the ingredients to a food processor and process until the mixture is smooth and there aren't any chickpea pieces or tofu pieces there. Process for 30 seconds, then scrape and process again. It will become a pasty dough kind of consistency. If it is too crumbly, add in a tsp or 2 of water/broth and process again. See pictures for consistency.
- Transfer the mixture to a parchment-lined baking sheet. Use a spatula to spread it out into a square or a rectangle about 8 inches in width.
- Add the stuffing of choice and then roll the roast over. Use your parchment to roll as the mixture will be sticky, use parchment to bring the ends of the chickpea mixture together and then seal it using the spatula.
- You can also seal the open ends. I like to leave it open.
- Keep the parchment on the rolled roast and bake at 385 degrees Fahrenheit ( 200 deg C) for 30 minutes. Then remove the roast from the oven. Uncover the roast(if it’s too cracked, just roll it so the bottom I cracked side is top now for the glaze)
- Mix your glaze and brush all over and continue to bake for another 15-20 minutes. Let your roast cool at least 15 minutes before trying to slice. Use a really sharp knife or a serrated knife and slice.
- Serve with mashed potatoes and gravy , cranberry sauce and other holiday fixings of choice.You can make the roast ahead. Bake until ready to glaze and refrigerate. Add the glaze and bake when needed.
Notes
- Press tofu for 10 minutes to remove excess moisture and improve roast texture.
- If the dough is crumbly, add a teaspoon or two of water or broth and process again for smoothness.
- Make ahead by baking initially, then refrigerate up to 3 days or freeze before glazing and final bake.
- Reheat refrigerated roast with glaze for 20-25 minutes; frozen for 30-35 minutes, adding extra glaze halfway to prevent drying.
- Vegan Worcestershire sauce can be substituted with a mix of tamari, balsamic vinegar, and molasses.
- Replacing tofu is challenging, as it provides chewiness; using only more beans leads to a pastier texture.
- Serve with vegan gravy, mashed potatoes, cranberry sauce, or preferred sides to complete the meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 15g | 30% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 522mg | 22% |
| Potassium | 449mg | 10% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 141mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
