Wondering what to serve your vegan holiday guests this season? Put your mind at ease, because I have created a recipe for a decadent Holiday Vegetarian Roast that fits the bill perfectly. Trust me, I’m an expert…
This incredibly festive, pastry wrapped, side dish stuffed, succulent holiday roast is so much more than just something extra you have to make so your vegan friends have something to eat. The flavor combination in this roast could easily go head to head with any of the holiday classics. I know this, because my former-meat-consuming life partner is so incredibly picky that I can’t get away with ‘meh’ recipes. The only way to keep him vegan is to really embody the traditional meals and make them as realistic as possible. Alas, this recipe was born!
To make this roast you are going to start by creating your stuffing and cranberry sauce. Provided you’ve got your stuffing and cranberry sauce under control it’s time to move on the all-important Sweet Potato Mash. My recipe for Sweet Potato Mash below makes more than is required for the holiday roast itself. By making a bit extra, you also now have a delicious side dish for your holiday meal, and I like to keep things easy.
The seitan really steals the show of this recipe. I always make my own, and while it may appear to be difficult- it really isn’t. Plus, good food come to those that cook—patiently. To get that extra meaty texture, we are going to use vital wheat gluten and beans; and for flavor, nutritional yeast, poultry seasoning, and a variety of spices. Keep this seitan nice and moist by not skimping out on the vegetable broth and tahini.
I have created a video with step-by-step instructions on how to roll up this Holiday roast, and how to create your foil surface prior to rolling. Pay close attention to the foil technique and be sure to roll out your pastry dough properly. This Vegetarian Holiday Roast really is one of a kind and is certain to be a favorite at any meal, but especially during the holidays. Pair it with my recipe for vegan Au Jus, give yourself a pat on the back and enjoy the fruits of your labor!
- 2 cups vital wheat gluten
- ½ cup nutritional yeast
- ½ tsp salt
- ½ tsp white pepper
- 1 tsp poultry seasoning
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried sage, crushed
- 1 tsp paprika
- 1 tsp dried thyme
- Before you begin this recipe make sure that you have pre-made your stuffing, cranberry sauce, and sweet potato mash.
- Preheat oven to 350 F. In a food processor, add the beans, broth, and tahini and puree until smooth.
- In a large mixing bowl, whisk together wheat gluten, nutritional yeast, and all your spices.
- 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.
- Knead the dough with your hands until everything is well combined.
- 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.
- On a separate surface, use a rolling pin to flatten the seitan dough into a rectangle, as best as you can...
- 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.
- 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.
- 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.
- 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.
- Remove from oven and let cool (wrapped) on a cooling rack.
- On a lightly floured surface, roll the puff pastry out to a rectangle about ¼ in thick.
- Unwrap the seitan and transfer to the puff pastry with the short side of the seitan on the shorter side of the pastry.
- Roll the pastry around the seitan loaf and pinch the ends to seal.
- Refrigerate the loaf wrapped in plastic wrap until ready to bake & serve, or bake it right away.
- 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.
- While you are waiting for your roast to cook, prepare the au jus and all side dishes for your feast.
- Cut in 1-inch slices using a serrated knife.
- Serve with Au Jus.
- Preheat oven to 450F.
- Place 2 large sheets of heavy-duty aluminum foil on a work surface.
- Wash, rinse and peel potatoes, and cut into small cubes.
- 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.
- Repeat with other half of potatoes.
- Transfer pouches to a baking sheet and place in oven.
- 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.
- While your potatoes are baking, melt the vegan butter in a medium saucepan over medium-low heat.Set aside.
- Add the cooked potatoes to a food processor, along with butter, dairy free yogurt and blend until smooth and fluffy.
- Season to taste with salt and pepper and thyme.
- Melt ½ the butter in a pan over medium-high heat, add shallot and cook until translucent, about 3 mins.
- Add vegetable broth to pan and increase heat to high and bring mixture to a boil.
- Once boiling, and slightly thickened, add white wine, and boil until reduced by a third.
- once reduce slightly add in remaining vegan butter.
- Add in cornstarch, and whisk until thick.
- Serve with your holiday feast.