Go Back
–+ servings
A vegan Christmas roast sliced on a white plate.
Print Recipe
No ratings yet

Vegan Christmas Roast Recipe

This vegan Christmas roast recipe is one of my favorite easy main courses for the holidays. It's delicious served with plant-based gravy and the usual festive holiday side dishes.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dinner
Cuisine: American
Diet: Vegan
Servings: 8
Calories: 177.8kcal
Author: Jennifer Bell

Equipment

  • Blender
  • Parchment paper
  • 9x13-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 9x13-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

Calories: 177.8kcal | Carbohydrates: 7.5g | Protein: 26.5g | Fat: 5g | Saturated Fat: 0.7g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 2.8g | Sodium: 551.8mg | Potassium: 171.1mg | Fiber: 1.2g | Sugar: 0.6g | Vitamin A: 10.5IU | Vitamin C: 0.1mg | Calcium: 62.6mg | Iron: 2.5mg