I debated whether or not to make a vegan roast recipe, or some other vegetable based alternative. But I decided, obviously, to go for it! I wanted something that was just as fulfilling as a turkey roast, without the obvious: turkey.
This is a super simple recipe, despite the long list of ingredients. It can also be easily adjusted to suit whatever strikes your fancy.
Obviously, this is perfect for the holidays! But you can make this year around whenever you are feeling it, and can be made a few days ahead of time so there's not as much pressure on the actual day you need it!
2 1/4 cup Vital Wheat Gluten ( This is just the natural protein in wheat)
1 1/2 cups of Better than Bouillon No Chicken broth, or whatever vegan broth you like!+ 3-4 cups extra for roasting
1/2 cup chickpeas or pinto beans, drained
1 Tbsp. Miso paste (or soy sauce/tamari)
2 Tbsp. Olive oil (or grapeseed)
1/2 Tbsp. Vegan Worcestershire Sauce or Liquid smoke
1 tsp. dried sage
1/4 tsp. dried rosemary
1/2 tsp. dried thyme
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. pink salt (or whatever salt you have)
1 1/2 cup stuffing, like this Vegan Mushroom Stuffing
2 Tbsp. Teriyaki Sauce
2 Tbsp. Barbeque Sauce, whatever kind you like!
2 Tbsp. Vegan butter, melted
Roasting Pan/large baking dish
*Optional Fresh sprigs of Thyme and rosemary and bay leaves
Preheat oven to *400.
Whisk the teriyaki sauce and barbeque sauce together in a small bowl.
Add all of the roast ingredients (minus the vital wheat gluten) to a food processor, and blend until smooth. Put into a large mixing bowl.
Add the vital wheat gluten to the mixture, and mix until a dough forms. Use your hands to knead until smooth, thick, and fully combined. (Here is a video to show you how!)
Knead for a few more minutes, then roll out dough on a smooth surface in to a rectangle, about 10X7, making sure the thickness is even all over.
Take your cooked/cooled stuffing mix, and place in a log shape in the middle of the dough (across the length of the dough rectangle) and make sure to pack lightly.
Bring one end of the dough to the other side of the stuffing, and repeat on the other side. Pinch to close well, all the way down the length of the roast in order to keep it closed during roasting.
Take two or more layers of cheesecloth and wrap the roast with it, twisting and tie tightly with twine at the ends, trimming off excess cheesecloth.
Put the roast in your roasting pan/large baking dish, and fill the bottom with 1 inch of broth, adding optional sprigs of rosemary and thyme and bay leaf for added flavor.
Place pan/dish in oven, and bake for about 1 hour and a half, rotating the roast every 20 minutes to ensure even cooking. *You will know when it's done when the outside is firm and the inside is still a bit soft. Keep adding more broth to keep the level to an inch. When you are about 20 minutes out, let the broth cook off as much as possible.
When it is done, take the roast out, discard the leftover broth in the pan/dish, and carefully remove the cheesecloth from the roast.
Place the roast back into the baking dish, and brush with teriyaki/barbeque/vegan butter sauce mixture.
Bake for five minutes (keep an eye on it so it doesn't burn), then flip it over, and brush and bake the other side for 5 more minutes.
Take out of the oven and let it rest for 10-15 minutes for serving.
Let me know what you think! Take pictures and tag me @newmoonwellbeing!
LEAVE A COMMENT BELOW! :)
HAPPY HOLIDAYS, my sweet, sweet friends.