Make your festive dinner complete with this Vegan Holiday Roast. It's filled with savory stuffing and finished with a mouth-watering glaze.
Let the celebrations begin!! I'm SO ready for some spiked nog and a nice sit-down dinner with family and friends. I can't wait!
I usually make my Meatless Loaf or Vegan Mushroom Lasagna for the main entrée, but this year I want to change things up with this Vegan Holiday Roast.
It's a succulent (seitan-based) roast that's stuffed with my Vegan Sourdough Bread Stuffing and topped with a subtly sweet glaze. It also makes a beautiful centerpiece that will impress your guests.
This recipe has a lot of steps, but it's actually quite easy to make, so don't be scared off. The hardest part is waiting for it to come out of the oven. I promise it'll be worth it though! Check it out...
How to make a Vegan Holiday Roast
(printable instructions and notes in recipe card below)
STEP 1
In a blender or food processor, blend all of the ingredients together until smooth (except the vital wheat gluten) and add it to a large mixing bowl.
STEP 2
Add the vital wheat gluten to the bowl and stir until a dough starts to form. Using your hands, knead dough until fully combined. The dough will feel thick and somewhat elastic.
STEP 3
Knead for a few minutes more on a smooth surface. Now start rolling it out with a rolling pin (approximately 10x7). Roll from the middle outwards and repeat on the other side.
STEP 4
Roll both vertical and horizontal to stretch it out to the desired size. Using your hands, lightly pack the stuffing into a log shape and place in the middle of the dough.
STEP 5
Bring both ends together over the stuffing and pinch closed. Continue to pinch the rest of the dough closed through the middle and ends. Pinch really well too avoid separation.
STEP 6
If there is extra dough at the ends, just trim it and pinch closed again. You want the stuffing to reach the ends to avoid a gap inside the roast.
STEP 7
Spread out cheesecloth and tightly wrap the roast with at least two layers. Twist the ends and tie with twine. Place the roast in the casserole dish and add about 1" of broth on the bottom. Throw in some fresh herbs and bay leaves if preferred.
STEP 8
Bake for 1 ½ hours and rotate every 20 minutes for even cooking. Add a little more broth if it cooks off. Poke the roast to check to doneness - it should be firm. If it's still soft, then cook it a little longer. When it's fully cooked, remove from oven and unwrap the cheesecloth. Pour out the remaining vegetable broth.
STEP 9
Place back in the baking dish and brush the tops and sides with the glaze. Bake until the glaze becomes tacky (about 5 minutes). Fip the roast and glaze top and sides again. Bake about 5 minutes more. Remove from oven and let the roast rest for 10 minutes before carefully cutting with a serrated knife.
What should I serve with a Vegan Holiday Roast?
You can serve just about anything with this delicious roast, but here are some of my faves:
- Mashed Potatoes & Mushroom Gravy
- Sautéed Green Beans
- Apple Cranberry Sauce
- A Festive Salad
- Baked Vegan Mac and Cheese
The best way to reheat leftovers
Preheat your oven to 350 °F (177 °C). Place the portion you'll be eating in a covered baking dish. It will get too dry if you leave it uncovered. You can top it with some gravy for extra moisture. Cook until heated throughout.
I'd love to hear from you
If you make this recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Vegan Holiday Roast
Ingredients
Roast
- 2 ¼ cups vital wheat gluten
- 1 ½ cups vegetable broth + more for roasting
- ½ cup pinto beans , rinsed and drained
- 1 tablespoon miso paste (sub tamari or soy sauce)
- 1 tablespoon olive oil
- ½ tablespoon vegan worcestershire sauce
- 1 teaspoon granulated garlic
- ¾ teaspoon granulated onion
- 1 teaspoon ground sage
- 1 teaspoon sea salt
Filling
- 1 - 1 ½ cups stuffing , homemade or store-bought (fully cooked)
Glaze
- 2 tablespoons barbecue sauce
- 2 tablespoons teriyaki sauce
Optional Herbs
- a few sprigs each of fresh thyme and rosemary
- 2 dried bay leaves
Instructions
- Preheat oven to 400 °F (200 °C). You'll need Cheesecloth and a 2-quart Baking Dish (Preferably one that is at least 2.5 " deep and no larger than 9X9) * Make sure you have the stuffing fully cooked before beginning and let it cool before stuffing the roast.
- Whisk the teriyaki and barbecue sauce together. Set aside.
- Add all of the roast ingredients *except the vital wheat gluten* to a blender or food processor. Blend until everything is broken down and smooth. Pour into a large mixing bowl.
- Add the vital wheat gluten to the wet mixture. Stir with a fork or spoon until a dough starts to form. Now, using your hands knead dough until fully combined (*the dough will be thick & elastic).
- Place dough on a smooth surface and knead for 1-2 minutes more. Roll it out with a rolling pin to approximately 10x7. Roll from the middle outwards then flip and repeat. Also, roll both vertical and horizontal until you've reached desired size/shape.
- Lightly pack the stuffing into a log shape and place in the middle of the dough. Now, bring both ends of the dough together over the stuffing and pinch to close well. Continue to pinch the rest of the dough closed through the middle and ends. Pinch well too avoid separation. (*If you have excess dough at the ends, just trim it and pinch closed again. You want the stuffing to reach the ends to avoid a gap inside).
- Now tightly wrap the roast with at least two layers of cheesecloth (more if the fabric is thin). Twist the ends and tie tightly with twine. Trim off excess cloth.
- Place the roast in the casserole dish and pour about 1" of broth inside. Add fresh herbs and bay leaves to the broth if desired. Now, place in the oven and bake for 1 ½ hours. Rotate the roast every 20 minutes for even cooking. (If broth cooks off during baking, add ¼ cup more each turn, but let it cook down during the final 20 minutes)
- Poke the roast to check for doneness- it should be somewhat firm on the outside, but it will still be a little soft on the inside. You just don't want it to be so soft that it caves in when you poke it - then it will need to cook longer (the roast firms up more when it's baked unwrapped with glaze). When done, remove from oven and carefully unwrap the cheesecloth (*if it sticks to the roast, you can use a splash of vegetable broth to remove it). Pour out any remaining broth in the dish and discard.
- Place the roast back in the baking dish and liberally brush the tops and sides with the glaze. Bake for 5 minutes until the glaze becomes tacky (*watch carefully to prevent burning). Now flip the roast and glaze top and sides again. Bake for another 5 minutes. Remove from oven and let the roast sit for at least 10 minutes before cutting.
Notes
- If desired, serve the roast with Vegan Gravy, Sautéed Green Beans and Cranberry Sauce.
- Prep time doesn't include stuffing.
Nutrition
Sharon
Hi, do you use tinned pinto beans or dried bag of pinto beans? Or does it matter which? Thanks. Am looking forward to making this.
Melissa Huggins
Hi Sharon, you can use canned or cooked dried beans. 🙂
Val
This looks amazing! Would it be possible to double the recipe to make a "longer" roast? Would it change the cooking time? Thank you for posting this recipe 🙂
Melissa Huggins
Hi Val, Thank you! I'm not sure how it'll work if you double the recipe. I've only made two separate loaves at once and that worked out perfectly. I wish I could be more help.
Olivia
Hi there! Weird question but could I use tin foil in place of cheese cloth?
Cheryl
Hello can I omit the oil or replace it, if so what do you recommend? I am on an oil free diet so just wondering your thoughts!?!
Melissa Huggins
Hi Cheryl, unfortunately, I haven't tried this recipe without the oil. I wish I could be more help. Thanks for stopping by. 🙂
Clint
Taste similar to tofurkey. Really good and easy.
Support @ Vegan Huggs
Hi Clint! So happy you loved it, thank you 🙂
David
Recipe steps and process on point. Nailed it on the first try. Perfect!!!
Melissa Huggins
Hi David, I'm so glad you liked it! Thank you for giving it a try 🙂
Debbie cowley
Help! I just made this and the cheese cloth on the top of the roast is burned and stuck on. When you say rotate every 20 min , Did you mean to rotate the pan in the oven or to flip over the roast every 20 minutes
Melissa Huggins
Hi Debbie, I'm sorry this happened to you. Yes, you rotate the roast every 20 minutes, adding more broth if needed. If the cloth sticks, you should be able to get it off by using a few splashes of broth. Let me know how it goes.
Theveganguest
Hi! Great recipe! Can i wrap the roast in puff Pastry?
Scott Frank
I will be making this for my feast tomorrow! I will let you know how it comes out!
Melissa Huggins
Yay! Thank you for giving it a try. I'd love to hear how it turns out for you.
Lisa Campbell
Wanting to try this definitely. How many people does this serve. Could the prepared doe be made and frozen ahead of time and then be thawed and stuffed and finish as explained.
Melissa Huggins
Hi Lisa, it serves about 8 people. I havne't tried freezing the dough yet. I'd imagine it would work though. Sorry I couldn't be more help. Thanks for stopping by 🙂
Maria
This looks delicious! Would it be possible to make it without the stuffing in the middle?
Melissa Huggins
Hi Maria, yes, you can make it without the stuffing. You would just knead the seitan well and not roll it out. Shape it into a log and wrap the same way. The cook time may vary slightly. Thanks for stopping by 🙂
Dianna
Thank you for sharing! I live in Kuwait and the Field Roast and Tofurkey brands for this roll is hard to come by. I’ve only found it once in four years. Thanks to you I can have on my table this Thanksgiving! 🙏
Melissa Huggins
Hi Dianne, you're most welcome! I hope you'll see more vegan products out there soon. Thanks for stopping by 🙂
Paige Dalton
I can't find miso in my local supermarkets is there anything I can use to substitute it?
Melissa Huggins
Hi Paige, sure, you can use tamari or soy sauce to replace it. Thank you for stopping by 🙂
Sabrina
I have a question. Is it possible to make the roast in a slow cooker? I'm making several dishes (also for the meatlovers in the family) and I might not have enough space in my kitchen.
Melissa Huggins
Hi Sabrina, I haven't tried making seitan in a slow cooker, but I have seen recipes online that do this. If you give it a try, I would still put the roast in the oven at the glaze step so it can crisp. I wish I could be more help. Have a lovely holiday 🙂
Sara
Do you think you can make this the day before and then reheat, or even freeze?
Melissa Huggins
Yes, you can make this ahead. I haven't tried freezing it yet, but I have refrigerated it for a few days. You have to cover it on the reheat to keep it from drying out. I reheat at 350 F for about 40-45 minutes. Thanks for stopping by 🙂
Steph
Maybe this is a silly question, but do you use codes and completed stuffing in the middle or before you've baked the stuffing on its own?
Melissa Huggins
Not silly at all! The stuffing is fully cooked before I stuff the roast. Thanks for stopping by 🙂
Marta
Hi Melissa!
Is it possible to prepare everything and keep in the fridge for one day before roasting it?
Thank you and Merry Christmas 😊
Melissa Huggins
Hi Marta, yes, you can do that. Just make sure it's wrapped well in the fridge. Have a Merry Christmas! 🙂
Kara
Thank you for sharing your recipes.
Make it a Vegan New Year!
Melissa Huggins
You're most welcome!! Happy New Year!!