Vegan roast

The Perfect

INGREDIENTS

– 1 15-ounce can white cannellini beans drained and rinsed – 1 cup cremini or button mushrooms, sliced – 4 cloves garlic – 1/3 cup nutritional yeast – 1 1/2 teaspoons 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

STEP 1

Combine beans, mushrooms, garlic, nutritional yeast, poultry seasoning, bouillon, aminos, water, and oil in a food processor. Blend until mostly smooth.

STEP 2

Add vital wheat gluten and pulse until dough forms.

STEP 3

Transfer dough to surface and knead for 5 minutes. Form dough into an 8 1/2" log.

STEP 4

Place log on parchment paper on top of foil. Roll up tightly into a log shape, then twist ends to resemble a sausage.

STEP 5

Bake on a baking sheet for 35 minutes, then flip and bake for 35 more minutes.

STEP 6

Let roast rest on pan for 30 minutes after removing from oven.

STEP 7

Unwrap and slice to serve.

Tips for Making  Perfect Vegan Roast:

If you forget to flip it and end up baking it for 70 minutes on one side, it will still turn out fine. It will just be browner on one side.

RECOMMENDED:

RECOMMENDED:

Vegan Pie Crust

Vegan Eggplant Parmesan

Vegan Buttercream Frosting