Holiday Vegan Roast


This flavorful holiday roast is very easy to make and won’t disappoint.  It can be sliced and eaten with gravy or served in a baking dish with stuffing between the slices.  Leftovers can be used in many different dishes and also make great sandwiches.


The color will be affected by the broth.  I don’t personally care for a strong flavored broth containing too much tomato paste.  It doesn’t enhance the flavor and will also make the roast darker.  Use a lite broth that will not override the roast’s own seasonings.  The amount of saltiness will totally depend on your broth and also how much sodium is in your canned beans.


After mixing and kneading roast, spray a piece of parchment paper with food release,  sprinkle with herbs and place roast face down on the parchment.


Wrap the parchment tightly around the roast by folding down the top and turning under the edges to seal.


The final step is to seal that inside a sheet of foil, rolling down the top and tightly turning it in and then twisting the ends to keep it all together.


To make a dressing-roast casserole, slice the cooked roast into 1/4 inch slices and combine with your favorite dressing  (prepared but uncooked).  Pam spray a baking dish in which you will be serving this entree, Put a spoonful of dressing up against one end followed by a slice of roast.  Make each spoonful of dressing the width of your slice of roast and as high as each slice.  Put another spoonful of dressing against that slice and continue to repeat the process until you get to the other end of your baking dish.  Finish with a spoonful of dressing.  Beside that row begin another row and repeat the process.  How many rows across will be determined by the width of your dish.   Cover this with foil and bake according to your dressing requirements.  It is best if it doesn’t cook uncovered very long or the roast will dry out.  That is why it is important for the dressing to reach the top of each slice.

Sorry, I do not have a picture of one.






Holiday Vegan Roast

Yield: 8 servings, 2 slices each
Prep Time: 10-15 minutes
Bake Time: 1 hour & 15 minutes
Passive Time: 15-20 minutes
Total Time: 1 hour & 55 minutes


1 3/4 cups gluten flour (vital wheat gluten) — fill measuring cups and level off top with a knife for accuracy.


1 1/2 cups (one 15 oz. can) cannellini beans, drained (reserve liquid)

¼ cup aquafaba reserved from draining the beans

1 cup veggie broth

1 tbsp flaxmeal

2 tbsp nutritional yeast flakes

2 tbsp chicken-like seasoning

1 tbsp shitake mushroom powder*

1 tbsp soy sauce

2 tsp onion granules

1 tsp garlic granules   1 tsp sage

1/2 tsp thyme    marjoram

1/2 tsp dried lemon zest (fresh would probably be about 1 ½ teaspoons)

1/4 tsp celery salt

1 tbsp coconut aminos

  1. Measure gluten flour into a mixing bowl and set aside.
  2. Drain the beans, reserving the liquid, then rinse the beans well.
  3. Put the beans and all the remaining ingredients in your blender cup and blend on high until everything is nice and smooth.
  4. Pour this into the flour and mix well until it forms a dough, then knead for five minutes into a nice smooth ball.  If too dry add a little broth one tablespoon at a time. If it is too soft or sticky, sprinkle a couple teaspoons flour over it and continue to knead–you want it to be kneadable without being stiff or sticky.
  5. Form into a loaf shape.  Roll tightly in parchment paper that has been prepared with food release spray.  I like to sprinkle an herb on the roast before closing the parchment.  I use ground savory, not the powdered.  Thinly brush on the coconut aminos before adding the herb(s).  Then roll the roast and parchment in a large piece of foil folding down the top nice and tight and twisting the ends tightly to hold it in place.  I only had a small roll of foil, I recommend using two layers one going each direction.  First sealing it well across the top and turning the second sheet lengthwise so there will be plenty sticking out the ends to twist tightly.  It would ruin the roast if any oven heat got inside the foil.
  6. Bake in the oven at 350 degrees on a cookie sheet, turning with tongs every 15 minutes to brown all sides, doing the top first and then the bottom, both sides and finish with the top again.
  7. Remove from oven and let sit for a minimum of 15-20 minutes, then unwrap, slice and serve with a nice gravy. see Simply Delicious Gravy
  8. If not serving it the same day you bake it, keep wrapped in the parchment and foil and refrigerate.  On the day you serve it, bring it completely to room temperature then reheat in the parchment and foil in the oven for about 25 minutes, preferably on a rack over some water.   Overbaking is not good as it can change the texture.


The roast texture will improve as it sits in the fridge.

*I like to make my own from dried shitake mushrooms sold in the Asian section of the grocery store.  Often when you buy the shitake powder, it does not have a nice flavor.