Find out how to prepare a vegan roast that will blow your taste buds away. This recipe includes mushrooms, garlic, beans, and spices, and is super easy to bring together.
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I don’t know about you, but for me, big fancy holiday dinners are all about the sides more than the main dish. The carbs. The sauces. The dips. I’m all in.
In fact, one of my first vegan Thanksgivings, I decided to make a meal out of just the sides, and although I was happy and full, it turned out, I was kinda missing something.
The roast. The main hero of the meal.
And my friend, this Vegan Roast is exactly that. The hero that will save all holidays to come.
Before you think it’s gotta be super complicated and fussy, I’m here to tell you that you’ll be whirring everything in a food processor, forming it into a log, and roasting it while you worry about the other dishes for the meal.
You got this!
Let’s start with the ingredients you’ll need for this fab roast.
Vegan Roast Ingredient Spotlight
White Cannellini Beans – These protein-rich white beans act as a binding ingredient for this roast. White Northern Beans or White Kidney beans are a perfectly fine replacement in this recipe.
Mushrooms – I have used white button, baby bellas, and cremini mushrooms in this recipe, but any mushrooms will work here. In fact, the more variety you have in the mushrooms, the more depth you’ll have in the flavor of the roast.
Garlic – Any good savory dish is better off with cloves of garlic. In a pinch, you could use already-minced garlic from a jar.
Nutritional Yeast – Nutritional yeast is a great source of B12, something that’s hard to come by in a plant-based diet. It also adds a great savory flavor to this roast.
Poultry Seasoning – The best part about poultry seasoning? There’s no poultry but all the flavor! One of my favorite vegan cooking hacks.
Better Than Bouillon – Using bouillon is another great hack for bringing flavor that packs a punch. I love using the Seasoned Vegetable or Roasted Garlic varieties, but in this recipe, I think the Seasoned Vegetable option works best.
Coconut Aminos – Coconut aminos is my go-to substitute instead of soy sauce or tamari. No weird additives like MSG. And no, it doesn’t taste like coconut. It’s more like a soy sauce or worchestershire sauce.
Vital Wheat Gluten – This is the ingredient that makes all the magic happen in this vegan roast, creating a seitan-based loaf with a perfectly-“meaty” texture you’ll love. Wheat gluten is basically a super flour that has had all the starch removed and left with just the gluten.
Step-by-Step Instructions for Vegan Roast
At first glance, this recipe may seem to take a lot of time, but I promise it doesn’t. The majority of that time is spent with the roast in the oven or resting at the end. The hands-on time is just about 10 minutes and you’ll be on your way!
Time needed: 1 hour and 50 minutes.
Look how easy it is to make thie roast!
- Step 1
In a large food processor, combine the beans, mushrooms, garlic, nutritional yeast, poultry seasoning, bouillon, aminos, water, and oil.
- Step 2
Blend until smooth.
- Step 3
Add in the vital wheat gluten and pulse into a rough dough. Don’t knead in the food processor.
- Step 4
Turn dough onto surface and knead 5 minutes.
- Step 5
Form dough into a loaf shape. - Step 6
Place dough on foil and parchment paper and roll up into a tight log with ends pinched together
- Step 7
Place on a baking sheet and bake 35 minutes. Flip and bake another 35 minutes.
- Step 8
Rest 30 minutes before unwrapping and slicing your vegan roast.
This Vegan Roast is everything you’ve ever needed when it comes to a veggie holiday main dish:
- Way easier than you may think with minimal hands-on time.
- So scrumptious, no one will miss the turkey, the ham, the roast beef – none of it!
- Is even better as leftovers!!
Holly’s Insider Pro Tips
Make it ahead of time
Yes, this recipe is the ultimate time-saver. On the big holiday, you’re busy with all the sides and desserts. Don’t stress about the main dish here. Make it 1-2 days ahead of time, shape it into the loaf, and refrigerate. Then when its time, get it in the oven for the mealm taking it out of the fridge 1 hour before-hand.
Be sure to let it rest
Those 30 minutes of resting time are really important to complete the cooking process. Otherwise, you’ll be sure to end up with a roast that may be less done than you’d prefer. And if you aren’t quite ready to serve the roast at the 30 minute mark, feel free to keep it wrapped up and warm for a couple of hours after removing from the oven.
VEGAN ROAST FAQs
Vegan Roast is generally made from Seitan, a meat substitute popular in plant-based diets, as it has a ‘meat-like’ texture without the animal products. It’s made by kneading a dough together using vital wheat gluten.
Unfortunately no. With the necessary ingredient of Vital Wheat Gluten, there is no substitute that will provide similar results.
Leftovers should be stored in an air-tight container for about 5-6 days. In fact, I think the flavor develops even more over time! To reheat, microwave 45-60 seconds.
Yes, you can freeze the roast for up to 3 months in a freezer-safe bag. Defrost overnight before using.
Looking for more Vegan Holiday Recipes?
Thanksgiving Leftover Veggie Burger
Now that you know how to easy it is to make this vegan roast recipe, please give it a star rating below and comment letting me know how it turned out for you.
VEGAN ROAST
Ingredients
- 1 15-ounce can white cannellini beans
- 1 cup cremini or button mushrooms, sliced
- 4 cloves garlic
- 1/3 cup nutritional yeast
- 1 1/2 teaspoon poultry seasoning
- 1 teaspoon seasoned vegetable Better Than Bouillon
- 2 Tablespoons coconut aminos or tamari (or soy sauce)
- 1 cup water
- 2 teaspoons vegetable oil
- 2 cups vital wheat gluten
Instructions
- Preheat oven to 400°
- In a large food processor, combine the beans, mushrooms, garlic, nutritional yeast, poultry seasoning, bouillon, aminos, water, and oil.
- Blend until smooth. A few lumps are ok, but you want it pretty smooth.
- Add in the vital wheat gluten and pulse until a rough dough forms. DO NOT KNEAD IN THE FOOD PROCESSOR.
- Turn the dough onto a surface and knead for about 5 minutes.
- Form the dough into an 8 1/2" log.
- Pull out a long piece of foil (about 24 inches) and lay it on your work surface. Place a smaller sheet of parchment paper on top of the foil.
- Place your dough log on the short side of the parchment and foil. Roll up into a tight log and punch the ends to look like a sausage.
- Place on a baking sheet and bake for 35 minutes. Flip the roast and bake for 35 minutes more.
- Remove the roast from the oven and leave it on the pan for 30 minutes.
- Unwrap the roast and slice.
Notes
Nutrition
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