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    Home » All Recipes

    Vegan Holiday Roast

    December 12, 2018 By Melissa Huggins / 45 Comments

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    Make your festive dinner complete with this Vegan Holiday Roast. It's filled with savory stuffing and finished with a mouth-watering glaze. 

    side view of vegan holiday roast on a white platter. Herbs on the side

    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)

    4 process photos of making the dough in a large bowl.
    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.

    Four process photos of rolling out the dough.

    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.

    Four process photos of rolling the dough into a loaf shape.

    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.

    4 process photos of wrapping and glazing the holiday loaf.

    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.

    Fully baked and uncut holiday roast on a white platter with herbs on the side.

    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.

    Print Recipe Pin Recipe Rate this Recipe
    5 from 11 votes

    Vegan Holiday Roast

    Make your festive dinner complete with this Vegan Holiday Roast. It's filled with savory stuffing and finished with a mouth-watering glaze. 
    Prep Time15 mins
    Cook Time2 hrs
    Total Time2 hrs 15 mins
    Course: Main Course
    Cuisine: American, Vegan
    Servings: 8 people
    Calories: 202kcal
    Author: Melissa Huggins

    Ingredients

    Roast

    • 2 ¼ cups vital wheat gluten * See note
    • 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
    Prevent your screen from going dark

    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

    • Measuring Vital Wheat Gluten - don’t scoop the VWG with a measuring cup directly from the container. Instead, Aerate it first, then scoop it out of your container with a spoon and then into a measuring cup. Don’t pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess.
    • If desired, serve the roast with Vegan Gravy, Sautéed Green Beans and Cranberry Sauce. 
    • Prep time doesn't include stuffing. 

    Nutrition

    Serving: 1slice | Calories: 202kcal | Carbohydrates: 18g | Protein: 27g | Fat: 3g | Sodium: 621mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 2.3mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

    1. Rachael

      November 19, 2021 at 11:09 am

      5 stars
      Made this last year and will make it again this year. A definite winner!

      Reply
      • Melissa Huggins

        November 20, 2021 at 8:37 am

        Thanks Rachel! 🙂

        Reply
    2. Saff

      November 15, 2021 at 3:54 am

      Hey there!
      If I can’t find pinto beans where I’m at can I use another type? Thank you! 🙂

      Reply
      • Melissa Huggins

        November 15, 2021 at 10:52 am

        Hi there, yes, you can use any type of beans such as cannellini, kidney, garbanzo, etc. 🙂

        Reply
    3. Susan Kochvar

      November 12, 2021 at 8:10 am

      Can you make the roast and cook it the next day?

      Reply
      • Melissa Huggins

        November 12, 2021 at 11:53 am

        Hi Susan, yes, you can definitely make it ahead. 🙂

        Reply
    4. Di

      November 02, 2021 at 9:49 pm

      Hi Melissa,
      do you have a gluten free option for this recipe. My son's new girlfriend has multiple allergies and this looks amazing and I would like to make it for Christmas Dinner.
      thanks Di

      Reply
      • Melissa Huggins

        November 03, 2021 at 12:22 pm

        I haven't tried this recipe gluten-free yet, but I have a Wellington recipe that is gluten-free on the inside. You can use GF puff pastry if you can find it. I believe Schar makes one. I hope this helps. Please feel free to reach out with any other questions. 🙂

        Reply
    5. Randy Johnston

      December 27, 2020 at 2:23 pm

      Hi Melissa, I made this for Christmas and it turned out very flavorful, but a bit on the rubbery side. Can you tell me where I may have gone wrong? I would love to make this for other holidays.

      Thank you,
      Randy Johnston

      Reply
    6. Sharon

      December 23, 2020 at 4:16 am

      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.

      Reply
      • Melissa Huggins

        December 28, 2020 at 2:09 pm

        Hi Sharon, you can use canned or cooked dried beans. 🙂

        Reply
    7. Mike

      December 17, 2020 at 6:02 pm

      Ok tried this tonight, fairly new to vegan life (3 months). Mine came out super tough and chewy, why do you think? It was also super hard to roll out. Too much vital wheat gluten? Can’t think of any other reason.

      Reply
      • Mike

        December 17, 2020 at 6:11 pm

        I should add: I forgot to add the olive oil in the blender with the other roast ingredients. You think that’s what did it?

        Reply
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