Looking for a holiday main dish to keep the meat-eaters happy? This Vegan Holiday Roast has got you covered. It’s loaded with savory Fall flavor and absolutely delicious. This holiday seitan roast will leave you feeling stuffed and satisfied.
“Oh, no! What are we to do? There’s no giant dead bird on the table. Whatever shall we eat?” All the meat-eaters are so confused. It’s hilarious. They don’t know whether to scratch their watch or check their butt.
But, in order to curtail everyone’s anxiety about vegan food simply make this amazing celebration roast. No feathers, no bones, and no high cholesterol. All the good and none of the bad. It’s time to flip the bird because this is a dish everyone can actually be thankful for.
Let’s make it!
How To Make Vegan Holiday Roast
This is so easy to make and requires only about an hour of your time. Follow the recipe card at the bottom for specific details and instructions. Let’s make some vegan food.
First things first, preheat your oven to 350˚F. Then, add the kidney beans, soy sauce, tomato paste, and 2 tablespoon of the leftover bean juice from the can to a food processor and blend until everything is smooth.
Using a large mixing bowl, add the vital wheat gluten, onion powder, garlic powder, sage, thyme, Italian seasoning, and pepper. Whisk until everything is well combined. Then, add in the bean mixture and stir to mix it all up.
The dough will still be fairly dry with some lumps. Don’t worry that’s what supposed to happen.
Next, pour in the low sodium vegetable broth or water. Mix the dough until it has a stretchy elastic texture. Once everything is well combined, knead the dough for about 2 to 3 minutes. If the dough is too wet, add a little wheat gluten. If it’s too dry, add a little more water or broth. Let the dough rest for about 5 minutes after kneading.
Roll out the dough and make a log that’s about 8-10 inches long. Wrap the log in parchment paper then roll it up in aluminum foil.
Place it on a baking sheet bake the vegan holiday roast for 1 hour flipping it over every 15 minutes. Remove the vegan holiday roast from the oven, carefully remove the foil and parchment paper, and let it sit for about 10-15 minutes. Slice it up and serve.
This Vegan Holiday Roast is sure to please anyone sitting around your Thanksgiving table this year.
I also believe this is one of those vegan recipes that have the ability to help change people’s minds about vegan food. The texture, taste, and smell are amazing!
What Are Some Good Vegan Thanksgiving Recipes
This wonderful vegan Holiday Roast goes great with any traditional Thanksgiving side dish. But, just in case you need some inspiration here are a few suggestions.
- Wild Rice Stuffing
- Cranberry Sauce
- Easy Vegan Brown Gravy
- Roasted Brussels Sprouts
- The Best Vegan Mac & Cheese
- The Best Vegan Mashed Potatoes
You are going to LOVE this Vegan Holiday Roast! It’s…
- Easy to make
- Loaded with protein
- Low in fat
- Perfect for November
- Full of flavor
- & Delicious
If you’d like more amazing side dishes, be sure and check out my Vegan Scalloped Potatoes, Easy Cornbread Dressing, and wonderful Skillet Green Beans.
See? It keeps getting better and better.Print
- 1 cup low sodium or no salt added red kidney beans
- 2 tablespoon. tomato paste
- ¼ cup low sodium soy sauce
- 2 cups vital wheat gluten
- ⅓ cup + 2 tablespoon. of nutritional yeast
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoon. sage
- 1 teaspoon. dried thyme
- 1 teaspoon. Italian seasoning
- ¼ teaspoon. black pepper
- 1 ½ cups low sodium veggie broth or water
- Prehat your oven to 350˚F
- Add the kidney beans, tomato paste, soy sauce, and 2 tablespoon of the leftover bean juice from can to a food processor and blend until everything is smooth.
- Using a large mixing bowl, add the wheat gluten, nutritional yeast, onion powder, garlic powder, sage, thyme, Italian seasoning, and pepper. Whisk until everything is well combined. Stir in the bean paste and mix until well combined. The dough will still be very dry with a lot lumps.
- Pour in the low sodium veggie broth. Mix the dough until it has a stretchy elastic texture and becomes thick. Once everything is well combined, knead the dough with your hands for about 2 to 3 minutes. If the dough is too wet, add a little wheat gluten. If it’s too dry, add a little more water or broth. Let the dough rest for about 5 minutes after kneading.
- Roll out the dough and make a log that’s about 8-10 inches long. Layout enough aluminum foil to get at least two wraps around the roast and overlap on the ends. Take out a piece of parchment paper the same size of the aluminum foil. Wrap the log in parchment paper first and then roll it up in aluminum foil.
- Set the roast on a baking sheet, place it in the oven and bake the roast for at least 1 hour. Flip the roast every 15 minutes. A good pair of tongs work well for this.
- Remove the roast from the oven, safely remove the foil and parchment paper, let sit for 10-15 minutes, then slice and serve.
- Serving Size:
- Calories: 232
- Sugar: 13 g
- Sodium: 454.9 mg
- Fat: 2.7 g
- Carbohydrates: 20.6 g
- Fiber: 1.6 g
- Protein: 30.8 g
- Cholesterol: 0 mg
Keywords: holiday, roast, vegan roast, vegan holiday roast, seitan, Thanksgiving, Christmas, dinner, healthy vegan recipes