The Ultimate Vegan Celebration Roast: A Festive Feast

Is it just me, or does the call of the couch get stronger this time of year? With the holidays approaching, it's tempting to hibernate, but we need to keep things balanced, right? That's why I'm sharing this amazing vegan roast recipe – it's the perfect way to enjoy the cozy season without sacrificing our health.

Forget heavy, meat-based centerpieces; this is a plant-based powerhouse that’s not only delicious but also incredibly nutritious. It's packed with seasonal flavors and textures that will make your taste buds sing. Plus, it's versatile enough to suit any special occasion, from Thanksgiving to Christmas or a casual weekend dinner.

While I love a good pastry-wrapped anything (who doesn't, right?), sometimes we need a gluten-free option that’s still just as impressive. This recipe is for you – a no-seitan vegan roast that’s surprisingly easy to make and even easier to devour.

Flavorful Ingredients for a Festive Feast

Let's talk about what makes this roast so special. We're using a mix of roasted goodies that will create layers of flavour and textures that will make even the most avid meat-eaters rethink their menu choices.

• Squash/Pumpkin: Roasted butternut squash is our star, providing a naturally sweet and vibrant base for the stuffing. Feel free to experiment with other types of firm pumpkin or squash too!
• Chestnuts: Adding a touch of roasted chestnuts brings in that wonderful, seasonal earthiness.
• Cranberries: Fresh or frozen, cranberries provide a tangy burst of flavor and a pop of festive colour when roasted with a touch of maple syrup.
• Breadcrumbs: We use coarse breadcrumbs to soak up any extra moisture and add to the stuffing's texture. Don't be afraid to use crushed croutons or toasted nuts for an extra crunch.
• Herbs: Fresh winter herbs like rosemary, thyme, and sage infuse the roast with a fragrant aroma.
• Smoked Firm Tofu: Smoked tofu is the secret to a firm, savory outer layer that’s not as dense as seitan. If you can’t find smoked tofu, a bit of liquid smoke or smoked paprika can do the trick.
• Balsamic Vinegar: A high-quality balsamic vinegar is crucial for both the tofu layer and the glaze to add a deep, syrupy sweetness.
• White Miso Paste: This adds an extra layer of umami flavour and a touch of saltiness. Red miso can be used too, but use it sparingly!
• Nutritional Yeast: A classic vegan seasoning that boosts flavor.
• Psyllium Husk Powder: This is our plant-based binder, crucial for achieving the right texture. Flaxseeds work okay, but psyllium wins the texture award. Use double the amount of ground flax and less water if going that way.
• Oat/Rice Flour: These help give the tofu layer its body and keep everything nice and firm.

A Step-by-Step Guide

1. Roast the Veggies: Start by roasting your pumpkin/squash, cranberries, shallots, and garlic. The roasting process brings out the natural sweetness of the vegetables.
2. Prepare the Tofu Layer: Blend the roasted shallots, garlic, pressed smoked tofu, herbs, balsamic, miso, nutritional yeast, flour, breadcrumbs, salt, and pepper in a food processor until smooth.
3. Assemble the Filling: Sauté shallots, garlic, and sage, then combine with the roasted veggies, chopped chestnuts, and breadcrumbs to create the stuffing.
4. Build the Roast: Spread the tofu mixture on greased baking paper, fill with the stuffing mixture, roll it up like a jelly roll, and wrap tightly in foil before refrigerating. Alternatively, build it in a greased cake tin.
5. Bake and Glaze: Bake the roast until firm, then glaze it twice with a mixture of balsamic, ketchup, maple syrup, and soy sauce.

Serving Suggestions

This vegan roast is delicious on its own but even better when paired with some flavourful sides. Some ideas include:

• Roasted vegetables with a balsamic glaze
• A vibrant green salad with a light dressing
• Creamy mashed potatoes or sweet potatoes
• Vegan gravy (check out the beet & wine, cider, or mushroom & miso gravy recipes on my site!) and a selection of cranberry sauce.

So, ditch the meat this holiday season and try something new! This vegan roast is packed with flavour, nutrition, and so easy to make! Let me know how it turns out for you. Don't forget to tag me on social media!

Recipe Card:

Ingredients

STUFFING

• 30 ml / 2 tbsp olive oil, divided
• 2 shallots or ½ onion, finely diced
• 4 garlic cloves, finely diced
• 1 tbsp chopped sage leaves or 1 tsp dry
• 650 g / 23 oz peeled & cored firm pumpkin or squash
• 100 g / 1 scant cup roasted chestnuts, roughly chopped
• 100 g / 1 cup fresh cranberries (frozen work too)
• 10 ml / 2 tsp maple syrup
• 75 g / ¾ cup coarse breadcrumbs* (GF if needed)
• Salt & pepper, to taste

TOFU LAYER

• 30 ml / 2 tbsp olive oil, plus more to brush
• 2 shallots, unpeeled
• 1 head of garlic, unpeeled
• 16 g / 2 tbsp psyllium husk powder*
• 120 ml / ½ cup stock (I used porcini stock)
• 400 g / 14 oz smoked firm tofu, well pressed!
• 1 tbsp chopped rosemary leaves or 1 tsp dry
• 1 tbsp chopped sage leaves or 1 tsp dry
• 1 tbsp fresh thyme leaves or 1 tsp dry
• 30 ml / 2 tbsp (thick ideally) balsamic vinegar
• 1 tbsp white miso paste
• ¼ cup nutritional yeast
• 50 g / ½ heaped cup oat or rice flour
• 50 g / ½ cup coarse breadcrumbs* (GF if needed)
• 1 ½ tsp coarse salt flakes, adjust to taste
• Black pepper, to taste

GLAZE

• 30 ml / 2 tbsp (thick ideally) balsamic vinegar
• 10 ml / 2 tsp ketchup
• 10 ml / 2 tsp maple syrup
• 5 ml / 1 tsp soy sauce (or tamari if GF)

Method

1. Heat the oven to 200°C / 390°F.
2. Toss the pumpkin/squash with 1 tbsp olive oil and spread on a baking tray. Toss cranberries with any residual oil and maple syrup and arrange on the tray.
3. Halve the shallots, brush with oil and place cut side down. Cut ¼ of the garlic head off, drizzle with oil, and wrap in baking paper/foil.
4. Bake for 20 mins. Remove shallots and cranberries and then increase oven to 220°C/430°F and bake for another 10 mins for garlic and a further 10 for the pumpkin.
5. Mix psyllium and stock, set aside.
6. Process the pressed tofu, psyllium mix, roasted shallots, garlic, herbs, balsamic, miso, yeast, flour, breadcrumbs, salt and pepper in a processor until smooth. Set aside.
7. Sauté diced shallots, garlic and sage, then add the roasted pumpkin/squash, roasted cranberries, chopped chestnuts, and breadcrumbs. Allow to cool completely.

Assembly

1. Place a piece of foil, then baking paper over it.
2. Transfer the tofu mixture to the paper and compress into a 26 cm/10-inch square, roughly 1cm/0.4” thick.
3. Compress the stuffing in a snake along the edge of the tofu.
4. Gently roll the paper with tofu over the stuffing.
5. Wrap in foil, and refrigerate.

Easier Assembly in a Tin

1. Grease a small cake tin and place baking paper across the tin.
2. Press 2/3 of the tofu mixture into the bottom, creating a space in the middle.
3. Fill the space with the stuffing, then cover with the remaining tofu.

Baking

1. Preheat oven to 190°C / 375°F. Mix glaze ingredients together.
2. Remove the roast from the fridge, unwrap and brush with a little oil.
3. Bake for 35-40 mins, then brush with the first layer of glaze and bake a further 5 minutes. Repeat with the second layer of glaze and bake for a final 5 mins.
4. Let the roast settle before slicing and enjoying.

Notes

• Breadcrumbs can be substituted with toasted pecans, walnuts, or pumpkin seeds (nut-free option).
• For psyllium alternatives, use ground flax seeds but use twice as much with only a couple of tablespoons of stock, this will be less flexible and prone to cracking and baking time will be reduced to 25-30 minutes. Use the cake tin method to avoid cracking.