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a dinner plate of three slices of vegan roast, mashed potatoes, and salad
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Vegan Roast

This Vegan Roast Recipe is a delicious and flavorful plant-based alternative to the traditional holiday main dish, and it's easy to make!
Course Vegan Main Dish Recipes
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Resting Time 30 minutes
Total Time 1 hour 50 minutes
Servings 6
Calories 170kcal
Author Louisa

Equipment

  • Food Processor
  • Sheet Pan

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

Instructions

  • Preheat oven to 400°/200°C.
  • 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.
    wet Ingredients for vegan roast in a food processor bowl.
  • Add in the vital wheat gluten and pulse until a rough dough forms.
    Dough for vegan roast in a food processor.
  • DO NOT KNEAD IN THE FOOD PROCESSOR. Turn the dough onto a surface and knead for about 5 minutes. Then form the vegan roast dough into an 8 1/2" log.
    Vegan roast mixture formed into a 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.
    How to wrap a vegan roast with foil and parchment before baking.
  • 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.
    Vegan roast rolled up 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 to rest and continue cooking.
    Fully cooked homemade vegan roast on a sheet pan.
  • Unwrap the roast and slice to serve.
    sliced vegan roast on a platter.

Notes

  • 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.
  • No salt is needed because of the saltiness in the bouillon and aminos.
  • You can make this vegan roast ahead of time. It will stay fresh for up to 4 days in the refrigerator and can be reheated when you're ready to serve it. 

Nutrition

Calories: 170kcal | Carbohydrates: 9g | Protein: 32g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 131mg | Potassium: 152mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 3mg