This vegan Christmas roast is one of my favorite easy main courses for the holidays. It’s perfect if you’re looking for something protein-rich to pair with all the usual carb-rich holiday sides. It’s even better served with a drizzle of plant-based gravy. If you’re also looking for a festive dessert to serve afterwards, I recommend this mouthwatering orange chocolate pudding.
Ingredients and Substitutions
This roast is spiced with garlic powder, onion powder, sage, rosemary, thyme, and oregano. I also like to include a small amount of nutmeg, which adds a warm, wintery flavor that’s perfect for the holidays. You can omit the nutmeg if you’re not a fan.
Vital wheat gluten adds protein and a satisfying texture to this roast. If you have trouble finding it at your local grocery stores, it’s often available at health food stores or it’s easy to find online.
Silken tofu improves the texture of this roast. You can substitute soft tofu if you prefer. They’re very similar and either works well in this recipe.
Nutritional yeast and soy sauce add umami flavor to this roast. You can substitute tamari instead of soy sauce if you prefer.
How to Make My Vegan Christmas Roast
Start by preheating the oven to 350 degrees Fahrenheit. Next you’ll add the garlic powder, onion powder, ground sage, dried rosemary, dried thyme, dried oregano, black pepper, nutmeg, silken tofu, soy sauce, olive oil, cold water, and nutritional yeast to the blender. Blend until smooth.
Transfer the blended mixture to a large mixing bowl. Spoon the vital wheat gluten into a measuring cup (don’t scoop), then add it to the mixing bowl. Mix with your hands until combined, then knead for 2-3 minutes. The dough will be quite sticky so I recommend wearing kitchen gloves to make this quick and easy.
Transfer the dough to a 9×13-inch baking dish (or similar size) lined with parchment paper (to keep it from sticking), then shape it into an oval or loaf.
Cover the baking dish with an oven-safe lid or aluminum foil, then bake for 45 minutes. Remove the cover, then bake for 10 more minutes. Brush with extra-virgin olive oil before serving, if desired, or serve with plant-based gravy instead.
Vegan Christmas Roast Recipe
Equipment
- Blender
- Parchment paper
- 9×13-inch baking dish (or similar size)
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground sage
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg (optional)
- 1 cup silken tofu (or soft tofu)
- 1/3 cup soy sauce (or tamari)
- 2 tablespoons olive oil (plus a little extra to brush on before serving, if desired)
- 2/3 cup cold water
- 1/2 cup nutritional yeast
- 2 cups vital wheat gluten
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground sage, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/4 teaspoon black pepper, 1/8 teaspoon nutmeg, 1 cup silken tofu, 1/3 cup soy sauce, 2 tablespoons olive oil, 2/3 cup cold water, and 1/2 cup nutritional yeast to the blender.
- Blend until smooth.
- Transfer the blended mixture to a large mixing bowl.
- Spoon 2 cups vital wheat gluten into a measuring cup (don’t scoop), then add it to the mixing bowl.
- Mix with your hands until combined, then knead for 2-3 minutes (the dough will be quite sticky so I recommend wearing kitchen gloves).
- Transfer the dough to a 9×13-inch baking dish (or similar size) lined with parchment paper (to keep it from sticking), then shape it into an oval or loaf.
- Cover the baking dish with an oven-safe lid or aluminum foil, then bake for 45 minutes.
- Remove the cover, then bake for 10 more minutes.
- Brush the roast with extra virgin olive oil before serving, if desired (or skip this step and serve with plant-based gravy instead).
Notes
-
Store in an airtight container in the fridge for up to five days or in the freezer for up to three months. Thaw in the fridge, then reheat in the oven or microwave.
Nutrition
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