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Vegan Gluten-free Holiday Roast

This holiday season, try my glutenfree holiday roast! It's made with chickpeas and tofu, comes filled with roasted vegetables and features a sweet and sticky glaze. Gluten-free, nut-fre

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 4
Calories: 305 kcal
Course: Main Course
Cuisine: American

Ingredients

For the roast:
  • 15 Oz can chickpeas, drained or 1 1/4 cup of cooked chickpeas
  • 6 ounces firm tofu pressed for 10 minutes and cubed
  • 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 you can also use chickpea flour
  • 2 teaspoon olive oil
  • 1 teaspoon poultry seasoning or use more of the herbs below
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon ground sage
  • 1 tablespoon vegan Worcestershire sauce , see subs in notes
For the glaze:
  • 2 teaspoons maple syrup
  • 1/2 teaspoon dried rosemary or 1 teaspoon fresh rosemary chopped
  • 2 teaspoons vegan Worcestershire sauce
  • 1 teaspoon oil
  • 1 teaspoon balsamic vinegar
for the stuffing
  • 1.5 Cups or more Glutenfree stuffing or roasted veggies of choice

Instructions

For the stuffing:
    Cup of Yum
  1. 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
  1. 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.
  2. 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.
  3. 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.
  4. You can also seal the open ends. I like to leave it open.
  5. 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)
  6. 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.
  7. 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

  • nutrition doesn’t include stuffing. 
  • Serve it with my vegan gravy, mashed potatoes, cranberry sauce or pick any of the sides I listed at the end of the post!
  • Substitutions:
  • Make ahead: bake for 25 mins on step 6. Then let it cool and refrigerate for upto 3 days or freeze in the parchment and then placed in airtight container or ziplock. Open parchment, brush the glaze and bake for 20-25 mins if it was in fridge and 30-35 mins if it was frozen. Add extra glaze at 25 mins so it doesn’t dry out. 
  •  
  •  Vegan Worcestershire sauce: use a mix of tamari sauce, balsamic vinegar, and molasses 
  • chickpeas : use other white beans
  • tofu: this would be tricky to substitute as it helps make the roast chewy. You can use more beans but the roast will be very pasty. 

Nutrition Information

Calories 305kcal (15%) Carbohydrates 45g (15%) Protein 15g (30%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 522mg (22%) Potassium 449mg (13%) Fiber 10g (40%) Sugar 9g (18%) Vitamin A 70IU (1%) Vitamin C 3mg (3%) Calcium 141mg (14%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 305

% 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.