To my dear friends who asked me for the vegan holiday roast I’ve made on Thanksgiving Day, here it is! This is actually my modified recipe of Holiday Roast from Vegan Flavorista blog. I doubled the amount of ingredients, added a few ingredients and flavor enhancers. The result? Yummy! My family and some of my friends who happened to taste it liked it too! It’s pretty easy to make. I’ve also named a few substitute flour for those wheat-gluten intolerant. This is a great meatless recipe for any special occasions! To make the sauce that goes with this recipe click holiday gravy.
Classification: Vegan vegetarian, can be wheat and gluten free
1. Pre-heat oven for 350*F (175*C).
2. In a pot put some water and bring it to simmer.
coconut oil – 1 TBspoon
onion – 1 cup
mushroom – 1 cup, chopped
(alternative to mushroom could be walnuts or peanuts – 4 TBspoons, chopped, or you can use combination of mushroom & nuts)
sage – 1 teaspoon
thyme – 1 teaspoon
vegetable stock – 1/2 cup
cubed bread – 2 cups
salt – 1/4 teaspoon or more to taste
mushroom seasoning powder – 1/4 teaspoon (optional)
METHOD in making the stuffing:
1. Sautee onion and mushroom with coconut oil.
2. Mix in the rest of seasoning, vegetable broth and bread cubes. Stir well until liquid is absorbed.
3. Turn off heat and set it aside until ready for filling.
If using walnuts or peanuts, sautee it with onion and garlic before setting aside.
Note: If using walnuts or peanuts; Mix it
coconut oil – 2-3 TBspoons
onion – 1 cup, minced
garlic – 2 TBspoons. minced
vital wheat gluten flour – 4 cups
Note: Amaranth flour, Barley flour, Buckwheat flour, Brown rice flour, corn flour and millet flour, are a few substitutes to wheat flour. You may use chia seeds flour or ground flax seeds to add to your dough mixture as a flour binder instead of gluten flour.
garbanzo/chick peas flour – 2 cups
nutritional yeast – 1 cup
sea salt – 1 and 1/2 teaspoon
tofu (firm) – 2 packs of 6 oz.
vegetable stock – 2 cups
tamari soy sauce (or regular soy sauce) – 1/2 cup *Tamari soy sauce is gluten free
sage – 1 teaspoon
Method in making the Loaf:
1. In a separate skillet sautee first four loaf ingredients (oil, onion, garlic).
2. Cook in medium heat until tender and brownish. Turn off heat when done.
3. In a large mixing bowl mix the dry ingredients; gluten flour, garbanzo flour, nutritional yeast, and sea salt. Mix well and set aside.
4. Drain and press firm tofu to remove excess liquid. Crumble and put in blender or food processor. Puree until very smooth.
5. Add vegetable stock, soy sauce and sage to the mixture then puree one more time until smooth.
6. Add the wet mixture into the dry mixture and form it into dough.
7. Knead the dough well. Texture should be soft but not too sticky. Add about 1/4 flour or so as needed.
8. Cut the dough in half. Gently flatten each piece of dough to form a round shape. Spread half of the stuffing evenly on top of the flattened dough, and roll it gently to form into a bread loaf. Seal the ends and put in an oiled loaf pan. Repeat the same process on the other half of dough.
OPTION: Cut the dough into four equal pieces (You will need 2 equal pieces for each loaf pan). Flatten two quarter size of the dough and form into oval shape. Press a quarter of the dough into a loaf pan. Spread half of the stuffing in the middle of the dough and form it into an oblong shape. Top with another quarter size of dough and press it very firmly together into a nice loaf shape. Repeat the process for the remaining dough and stuffing.
9. Oil the top of loaves lightly with olive oil or coconut oil.
10. Pour hot water into a baking pan. Cover with foil. Bake in a preheated oven (350*F or 175*C)for about 2 hours.
The roast should be quite firm. Cool on a wire rack and loosen gently from the pan by running a knife around the edge.
Makes 2 holiday roasts!
Enjoy your healthy, vegan, holiday roast with holiday gravy!
Note: You can always adjust the ingredients. Half of the ingredients makes one holiday roast.