Step 1

Before you begin this recipe make sure that you have pre-made your stuffing, cranberry sauce, and sweet potato mash.

Step 2

Preheat oven to 350 F. In a food processor, add the beans, broth, and tahini and puree until smooth.

Step 3

In a large mixing bowl, whisk together wheat gluten, nutritional yeast, and all your spices.

Step 4

Add the bean mixture to the center of the dry ingredients and stir with a spoon until the mixture starts coming together. You should end up with dough.

Step 5

Knead the dough with your hands until everything is well combined.

Step 6

Place two pieces of aluminum foil horizontally in front of you, and two vertically. They should all overlap one another ensuring you can wrap the whole loaf.

Step 7

On a separate surface, use a rolling pin to flatten the seitan dough into a rectangle, as best as you can...

Step 8

Place the fillings in the lower ⅓ of the seitan rectangle in a layered fashion, leave and inch or two of space near the ends. I suggest doing it this order: cranberry sauce, sweet potato mash, stuffing.

Step 9

Roll the bottom of the seitan up and over the filling. Rolling until in it’s in a log shape and pinch the ends to seal. Also pinch together the seams, you can use leftover broth for this to act as a glue.

Step 10

Holding the roll tightly, place it in the center of the tinfoil and roll it tight, twisting up the ends like a wrapped candy. Make sure everything is TIGHT.

Step 11

Move to a baking sheet and bake for 1 hour, to 1 and ½ hours. Rotate the roll every 20 minutes for even cooking, and poke after 1 hour to test the firmness. It should feel very very firm when it’s done. If it’s not done after 1 hour poke for firmness test every 15 minutes.

Step 12

Remove from oven and let cool (wrapped) on a cooling rack.

Step 13

On a lightly floured surface, roll the puff pastry out to a rectangle about ¼ in thick.

Step 14

Unwrap the seitan and transfer to the puff pastry with the short side of the seitan on the shorter side of the pastry.

Step 15

Roll the pastry around the seitan loaf and pinch the ends to seal.

Step 16

Refrigerate the loaf wrapped in plastic wrap until ready to bake & serve, or bake it right away.

Step 17

To bake, preheat the oven to 400 degrees F. Remove the plastic wrap and bake loaf on a baking sheet for 25 to 30 minutes, until golden brown.

Step 18

While you are waiting for your roast to cook, prepare the au jus and all side dishes for your feast.

Step 19

Cut in 1-inch slices using a serrated knife.

Step 20

Serve with Au Jus.

Step 21

Preheat oven to 450F.

Step 22

Place 2 large sheets of heavy-duty aluminum foil on a work surface.

Step 23

Wash, rinse and peel potatoes, and cut into small cubes.

Step 24

Working with 1 sheet at a time, place half of potatoes in center along with thyme. Fold up foil and crimp edges to seal tightly.

Step 25

Repeat with other half of potatoes.

Step 26

Transfer pouches to a baking sheet and place in oven.

Step 27

Roast until a toothpick or fork can easily glide into the potatoes. This should take about 40 mins. Remove potatoes from oven and set aside until cool enough to handle.

Step 28

While your potatoes are baking, melt the vegan butter in a medium saucepan over medium-low heat.Set aside.

Step 29

Add the cooked potatoes to a food processor, along with butter, dairy free yogurt and blend until smooth and fluffy.

Step 30

Season to taste with salt and pepper and thyme.

Step 31

Melt ½ the butter in a pan over medium-high heat, add shallot and cook until translucent, about 3 mins.

Step 32

Add vegetable broth to pan and increase heat to high and bring mixture to a boil.

Step 33

Once boiling, and slightly thickened, add white wine, and boil until reduced by a third.

Step 34

once reduce slightly add in remaining vegan butter.

Step 35

Add in cornstarch, and whisk until thick.

Step 36

Serve with your holiday feast.