vegan holiday roast

An impressive yet surprisingly easy homemade seitan roast! This generously sized vegan roast is perfect anytime, from holiday dinners to weekly meal prep (leftovers make awesome sandwiches)! Can be cooked in the Instant Pot or baked. Soy-free, nutritional yeast-free, with a nut-free option.Note: Equipment needed depends on cooking method. Read through instructions before beginning to make sure you have everything you need.Yield: makes one 2 lb. roast; serves 7 to 10, depending on the occasion and appetites!Inspired by and adapted over the years from Isa&#039;s seitan roast on the PPK.

Vegan Seitan Roast (Baked or Instant Pot)

vital wheat gluten

walnut

garlic

onion powder

poultry seasoning

rosemary (Not powdered.)

sage

fine sea salt

black pepper

apple cider vinegar

mustard

maple syrup

liquid smoke

parsley

thyme

sea salt

oil oil

olive oil, divided

Prep:

Before you begin: If cooking in an Instant Pot, ensure it&#039;s large enough to hold the roast, which is approx 9 inches long. I use this 6 quart model. If cooking in the oven, locate a baking dish that can hold the roast, about an inch of broth, and that can be tightly covered with foil. Preheat oven to 375 degrees F (190 C).

Blend:

Add vital wheat gluten to a mixing bowl, and set aside. In a blender combine the beans, walnuts, garlic, onion powder, poultry seasoning, rosemary, sage, salt, pepper, 1 1/2 cups broth (354 ml), vinegar, mustard, maple syrup, and liquid smoke. Blend on high speed until smooth.

Make and knead dough:

Pour blended mixture into vital wheat gluten, and stir until a dough forms. Move dough to a flat surface and knead by hand for 4 to 5 minutes. The dough will continue to firm up as you knead, and you&#039;ll see the gluten strands forming. *Alternatively, you can use a stand mixer with a dough hook attachment to do the kneading. Let it run on low (speed 2) for 3 to 4 minutes.

Shape the roast:

On a flat work surface use your hands to shape the dough into a log approx. 9 inches long and 3 1/2 inches wide. Note, this will barely fit in a 6 Qt. Instant Pot; for the IP you can make it a bit shorter and wider if needed.

Herb rub:

In a small bowl, combine the dry ingredients for the herb rub. Coat the outside of the roast with oil, then apply the rub. Let the seitan rest for a few minutes.

Wrap the roast:

Cut a piece of cheesecloth large enough to wrap around the roast several times and with enough overhang on the ends to be securely folded underneath (the entire roast should be contained). Refer to photos in post if needed. Wrap the roast, then tightly fold the ends underneath. Optional: wrap with 3 to 5 pieces of twine to create a &quot;tied roast&quot; appearance.

Cook:

If cooking in an Instant Pot, place trivet inside the insert, and add just enough of the remaining broth to reach the bottom of the trivet. Place wrapped roast on trivet, close and secure the lid. Cook on high pressure for 65 minutes. Allow pressure to naturally release for 10 minutes, then quick release remaining pressure. Carefully remove Instant Pot lid. Let roast cool for a few minutes, then lift out by trivet handles and place on counter to cool.If cooking in the oven, place wrapped roast in baking dish and add remaining 2 cups of broth. Flip the roast a couple of times so that the cheesecloth gets saturated with broth. Cover dish tightly with foil, crimping the edges. You want to contain as much of the steam as possible to keep the roast moist. Bake for 1 hour and 45 minutes, flipping the roast at the 1 hour mark.

Test doneness:

To test for doneness, use tongs to press the center of the roast. It should feel very firm. It&#039;s okay if it feels slightly less firm than the ends, but if the center feels at all squishy, cook for another 5 minutes in the Instant Pot or 10 minutes in the oven.

Cool and store:

The roast can be served after cooling for about an hour, but the texture is best the next day. To store, remove the cheesecloth and allow roast to cool completely. Transfer to an airtight storage container, and refrigerate overnight.

Serving option:

If using for salads or sandwiches, the roast can be sliced and eaten cold. See Notes below for tips on reheating. If serving as a whole roast, remove from refrigerator 1 hour before serving so that it can warm up. Then, pan-sear as described below.

Sear in skillet:

Preheat a heavy skillet over medium heat. Add about a teaspoon of oil, and sear the top of the roast until browned, about 2 minutes. Flip the roast, and sear the underside. If desired, hold in place with tongs to sear the sides, as well. Place on a serving platter. Stir together the remaining 2 teaspoons of olive oil and the maple syrup. Brush onto the outside of the roast, and serve.

Serving options:

Moist and tender vegan &quot;turkey&quot; that can be cooked in the Instant Pot or baked in the oven. Slice the roast or shred it for sandwiches and other dishes. Makes a perfect centerpiece for the vegan holiday table.Technique inspired by and adapted from the Best Vegan No-Turkey on seitankitchen.com

Vegan Turkey Roast (Shreddable Seitan With Skin)

super firm tofu (this is half of a standard package)

garlic, peeled

tapioca starch

yeast

thyme (not powdered)

rosemary (not powdered)

sesame oil

olive oil

water

refined coconut oil oil

soy sauce

½ teaspoon toasted sesame oil oil

vegetable broth

Crumble the tofu into a large food processor with the standard S-blade (see Notes re: food processor). Add all remaining roast ingredients EXCEPT vital wheat gluten and coconut oil. Process the tofu and seasonings into a smooth slurry. Add 1 ½ cups vital wheat gluten (180 g), and process for 1 minute.

Remove dough from food processor, and place on a work surface. Shape into a rectangle. Cut it in half, then cut one of the halves in half again. Set one of the smaller pieces aside (1/4 of the dough) - this piece will serve as the turkey skin. Return 3/4 of the dough to the food processor, and process for 1 to 1 ½ minutes. Transfer it to the work surface and knead by hand a few times to make sure it feels firm. Set aside to rest.

Place the &quot;skin&quot; piece of dough back in the food processor. Add 1 tablespoon vital wheat gluten, and process for 1 minute. It will be warm and shiny. Set aside.

Shape the larger piece of dough into a log. Twist it until it begins to break or resist (see photo). Fold the twisted log so that it resembles a ribbon. Tuck the right tail underneath, then tuck the left tail.

Now you have a rough ball shape. Repeat the process of stretching out into a log, twisting, folding, and tucking. Holding the dough with both hands, smooth the surface by gradually working the outer edges underneath. Once the top appears fairly smooth, set aside.

Take the &quot;skin&quot; piece of dough, and, like you&#039;re handling pizza dough, carefully stretch it into a rectangle (or circle; it doesn&#039;t have to be perfect) larger than the roast. Lay the skin out flat. Place the roast top-side (smooth-side) down, on the skin. Begin folding in the edges of the skin, pinching it together, so that all of the seams are closed and the entire roast is fully wrapped. Try to avoid creating air bubbles between the skin and roast.

Rub the outside of the skin with refined coconut oil. This helps the herbs stick, if using, and keeps the skin moist. If using the herb rub, combine parsley and thyme. Sprinkle onto all sides of the roast. Now season it with salt and pepper. Use your hands to lightly pat the seasonings into the skin.

Wrap the seitan tightly in cheesecloth (or parchment + foil, or foil lightly coated with oil to prevent sticking). Make sure there&#039;s enough excess on the ends so you can twist and fold the cheesecloth underneath the roast. The weight of the roast will hold the cloth in place.

To cook in the Instant Pot:In a 6 quart or larger Instant Pot, add just enough water to reach the bottom of the trivet. Place the roast on the trivet. Secure the lid, set to sealing, and cook on high pressure for 1 hour 15 minutes. Allow the pressure to naturally release.To cook in the oven:Preheat oven to 375 degrees F. If roast is wrapped in cheesecloth (not foil), add about ½ inch of vegetable broth to a high-sided baking dish. (If roast is wrapped in foil, just place it on a baking sheet and skip the step of adding broth.) Sit the cloth-wrapped roast in the broth, and cover the entire dish tightly with foil. Bake for 1 hour, then carefully remove the foil and flip the roast. Add more broth as needed so the dish doesn&#039;t dry out and burn. Replace the foil, and bake for another 45 minutes. Remove foil to check whether more broth is needed. Leave uncovered and bake for another 15 to 30 minutes or until the center of the roast feels very firm.

Let roast cool for about 15 minutes then remove the cheesecloth. For the best texture allow roast to cool completely, then refrigerate overnight in an airtight container. The next day, let the roast come to room temperature before completing the next step and serving.

For the glaze stir together the maple syrup, soy sauce, and oil, and brush onto the roast. Set oven broiler to 500 degrees, and place roast on a baking sheet. Place on rack in middle of oven so the top of the roast is about 6 inches from broiler. Broil for 7 to 10 minutes or until the skin is golden. Let rest 5 minutes, then slice and serve.

The roast can also be shredded straight from the fridge and used in sandwiches, salads, sautes, and stir fries.

Before serving:

This simple vegan turkey recipe is a perfect Thanksgiving main dish for beginners. It must be prepared at least 24 hours in advance.

Vegan Turkey

soy flour

all-purpose flour

garlic powder

yeast flakes

tsp salt

tsp aji no moto

sage powder

rosemary

½ tsp dried thyme

Tbsp vegetable oil

onion

carrots

nutritional yeast flakes

tsp sugar

tsp black pepper

Tbsp vegan butter

tsp rosemary

Preheat oven to 350° Fahrenheit.

Mix dry ingredients together, then add wet ingredients and mix until stiff dough is formed.

Knead the dough for 5 minutes or process in food processor 1-2 minutes.

Form dough into a round loaf and wrap with parchment paper. Then wrap in 2 layers of heavy-duty tinfoil, twisting the ends off (not too tightly as it will need some room to expand).

Place foil-wrapped vegan turkey directly on middle oven rack and bake 1 hour 30 minutes.

Meanwhile, add all the broth ingredients to a large pot (or Instant Pot) and bring to a simmer, then turn off heat.

After removing the vegan roast from the oven, let it cool 30 minutes and then unwrap and place in the pot. Simmer for 30 minutes in the broth.

Allow the roast to cool until lukewarm then place in an air-tight container, cover with broth, and let chill at least 8 hours or up to 1 week to marinate. (To freeze, seal roast in freezer-safe bag without broth up to 3 months. It will need to thaw overnight before it can be reheated safely).

To finish the roast before serving: Preheat oven to 350° Fahrenheit. Melt vegan butter in a skillet; while it&#039;s melting, combine the rest of the browning ingredients. Cook the roast in the vegan butter until the sides are lightly browned, then add the rest of the combined broth ingredients. Cook over medium heat until liquids are dissolved.Then, transfer the vegan turkey roast to a shallow baking dish and bake, covered, for 30 minutes.

To serve, slice the roast as you wish and serve with vegan gravy and/or cranberry sauce. Cooked roast should be used within 5 days.

The vegetarian roast has a rich, savory flavor with just enough sweetness to satisfy even the pickiest of palates.

Recipe: Perfect Holiday Vegetarian Roast | Gluten-Free

oz dried porcini mushrooms (in 3.5 oz water or vegetable stock)

oz mixed nuts walnuts (almonds, and sunflower seeds)

oz cremini mushrooms

chia seeds

spring onions (or onion/red onion finely chooped)

garlic (finely chopped)

sage leaves

tamari sauce (or soy sauce

nutritional yeast

almond milk (or water)

Salt and pepper

vegetable stock

cranberries

celery

tomato paste

Soak chia

Make the chia eggs. Add 3 tablespoons of warm almond milk for every tablespoon of chia seed and let it soak for 10 minutes.

Preheat the oven to 400ºF (200ºC).

Chop

Chop the onions and garlic. In small dices. Also celery iif you decide to use it.

Soak mushrooms

Prepare the porcini mushrooms. Cut the dried porcini mushrooms into small pieces and soak them in hot water or vegetable stock.

Blend

Blend the nuts. In a food processor, add your choice of nuts and grind them. Continue adding the chia eggs. Preheat the oven to 400 ºF (200ºC).

Stir fry

Stir fry. Add the chopped spring onions and garlic to the pan (add chopped herbs, celery,  and tomato paste if using). Stir-fry until translucent and add roughly chopped mushrooms and finely chopped sage and rosemary. Sauté for a couple of minutes and turn the heat off.

Mix. Add the ground nuts, chia eggs, tamari sauce, nutritional yeast, dried porcini mushrooms stock and mix, and combine until a dough is formed and adjust it with salt and black pepper. Add dried cranberries if using.

Bake

Bake. Line a parchment paper or baking sheet into a baking dish (9” (23 cm) loaf pan). Spoon evenly onto parchment already in the baking dish. Slightly oil it if unsure about the quality of the parchment paper, to ensure a smooth demolding.  Bake for about 30-40 minutes or until the top looks golden brown.

This vegan roast is perfect for the holidays. It's hearty, flavorful, and filling! I share how to make it in this video. 🔥🔥🔥

📖 Full recipe at https://ourplantbasedworld.com/perfect-holiday-vegetarian-roast-gluten-free/

Perfect Holiday Vegetarian Roast

This holiday season, try my glutenfree holiday roast! It&#039;s made with chickpeas and tofu, comes filled with roasted vegetables and features a sweet and sticky glaze. Gluten-free, nut-fre

Vegan Gluten-free Holiday Roast

firm tofu (pressed

salt

cornstarch or tapioca starch

rice flour flour

poultry seasoning (or use more of the herbs below)

oregano

Worcestershire sauce

rosemary rosemary chopped

Vegan Worcestershire Sauce

Balsamic Vinegar

1.5 Cups

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 stuffing:

Press the tofu for 10 minutes if you haven&#39;t already. Add all of the ingredients to a food processor and process until the mixture is smooth and there aren&#39;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.

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.

For the Roast

This Vegan Beyond Meat Meatloaf combines hearty Beyond Beef and lentils for a fun twist on the classic lentil loaf, and tucked inside is the most delicious shiitake mushroom stuffing! This vegan meatloaf looks and feels extra fancy but is actually EASY to prepare. It&#39;s as perfect for weeknight dinners as it is worthy of holidays and special occasions.   Nut-free, gluten-free.Shiitake stuffing lightly adapted from Isa Chandra&#39;s Seitan Roast recipe.

Vegan Beyond Meat Meatloaf

½ large onion, diced

shiitake mushrooms, stems removed, sliced

garlic,

panko or breadcrumbs of choice, regular or gluten-free

lemon juice

rolled oats (GF certified if needed)

paprika

tamari (or soy sauce if not gluten-free)

Beyond Meat's Beyond Beef (1 package) (Or Impossible's vegan beef.)

balsamic vinegar

ketchup

Saute

Preheat a large saute pan over medium heat. Add the oil and onion, and cook until translucent, about 5 minutes. Add sliced shiitakes, and cook until soft, about 7 minutes more.

Season

Add salt, pepper, garlic, and thyme and cook for about 2 minutes, stirring often. Add the breadcrumbs and toss to coat. Stir occasionally, and cook until the breadcrumbs are slightly toasted. Add the broth and stir to combine.

Remove from heat, drizzle in the lemon juice, and stir again. Set aside.

Prepare the stuffing:

Prep

Preheat oven to 375 degrees F, and line a standard 9x5-inch loaf pan with parchment. Trim the parchment so that it overhangs the long sides of the pan but not the ends. This allows you to easily lift the finished loaf from the pan, but prevents bunched up paper in the corners from affecting the shape of the loaf.

Process

Pulse oats in a food processor 4 to 5 times to break them up slightly. Make sure excess water has been removed from lentils, and add 1 cup lentils to the food processor. Pulse to combine.

Add paprika, sage, rosemary, olive oil, and tamari to food processor, and pulse several more times. Pinch off large chunks of Beyond Beef, and drop into the food processor. Pulse 5 or 6 times to incorporate.

Transfer lentil-meat mixture to a large bowl, and add remaining 3/4 cup lentils. Use a sturdy spoon or spatula to incorporate the lentils and make sure the Beyond Beef is fully blended.

Stuff

Scoop half of the meat mixture into prepared pan. Use your hands or the back of a spatula to firmly press the mixture down and smooth the surface. Use a spoon to dig a long, oval boat down the center (see photos in post for reference). You can also use your hands to widen and shape the trough, pressing the meat mixture firmly against the sides and bottom of the pan. 

Assemble

Fill the trough with shiitake stuffing, packing it down as you go. Once the stuffing is level with the meat mixture, continue to mound it on top, but within the trough&#x27;s vertical boundaries. Dollop the rest of the meat mixture around the pan, and carefully press it down so that the stuffing is now completely encased. Smooth the top.

Bake uncovered loaf for 30 minutes. Meanwhile, stir together ingredients for the glaze.

Glaze

Remove loaf from oven, and baste the top with the glaze. Return to oven, and bake for an additional 25 to 30 minutes or until hot in the center. Allow loaf to cool in the pan for 5 to 10 minutes, then use the parchment paper to lift onto a cutting board.

Make the loaf mixture:

I made this for a meatloaf competition my family throws. I'm the only vegetarian. I wasn't expecting it to get eaten, let alone WIN. Extremely good and will be making it again soon!

Crazy delicious! My non-vegan family scoffed it down and went back for seconds. Made exactly as written. Thanks for an awesome dinner!

Daughter and son in law loved it!!! Added a total of 2C black lentils to the loaf. Will definitely make again. But it is a bit pricey ($10 for 200 gr) here in Australia to use the Beyond Beef. But a winner!

Easy recipe to follow. I can definitely taste the beyond meat taste. Texture is excellent. Slicing beautifully.  The shiitake mushroom brings a nice change of texture and flavour. It was lovely warm but I think it might be nice cold too. Definitely one to Pin.

I made this last night. Taste was excellent and my DH and I both enjoyed it. Happy there are leftovers! I did not make the stuffing part because I was a) lazy, b) didn't have the mushrooms, and c) wanted to see the texture before doing anything more complicated. I did sauté half a diced onion and a few cloves of garlic and added to the mix. I made my own glaze of catsup, brown sugar, and vinegar. I will say that the loaf was a bit crumbly when slicing; that could be due to the onion or perhaps I didn't process the mixture long enough. I will be making this again! Thanks for a tasty recipe.

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