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Vegan Holiday Roast

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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.

Vegan holiday roast on platter with brussels sprouts and wild rice.

“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!

holiday loaf ingredients on tray with white towel.

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 Tbsp. of the leftover bean juice from the can to a food processor and blend until everything is smooth.

Four pictures put together as instructions.

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.

Pre-cooked seitan loaf on parchment paper.

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.

Holiday vegan roast on platter with rice and brussels sprouts.

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!

Vegan holiday roast and platter and sliced on plate.

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
Vegan holiday roast sliced up on a plate.

You are going to LOVE this Vegan Holiday Roast! It’s…

  • Filling
  • Savory
  • 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.

Vegan roast on plate with brussels sprouts and wild rice.

If you make this recipe please leave a comment below with a star rating. And, be sure to share a picture on Instagram with the hashtag #shaneandsimple. I want to see it!

Print
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Vegan Holiday Roast


★★★★★

5 from 13 reviews

  • Author: Shane Martin
  • Prep Time: 15 mins.
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings 1x
  • Diet: Vegan
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Ingredients

  • 1 cup low sodium or no salt added red kidney beans
  • 2 Tbsp. tomato paste
  • ¼ cup low sodium soy sauce
  • 2 cups vital wheat gluten
  • ⅓ cup + 2 Tbsp. of nutritional yeast
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 2 tsp. sage
  • 1 tsp. dried thyme
  • 1 tsp. Italian seasoning
  • ¼ tsp. black pepper
  • 1 ½ cups low sodium veggie broth or water

Instructions

  1. Prehat your oven to 350˚F
  2. Add the kidney beans, tomato paste, soy sauce, and 2 Tbsp. of the leftover bean juice from can to a food processor and blend until everything is smooth. 
  3. 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.
  4. 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.
  5. 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. 
  6. 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.
  7. Remove the roast from the oven, safely remove the foil and parchment paper, let sit for 10-15 minutes, then slice and serve.

Equipment

Vital Wheat Gluten

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Parchment Paper

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Whisk

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Spatulas

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Mixing Bowls

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Cutting Board

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  • Category: Main Dish
  • Method: Bake
  • Cuisine: Vegan

Keywords: holiday, roast, vegan roast, vegan holiday roast, seitan, Thanksgiving, Christmas, dinner, healthy vegan recipes

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Previous Post: « Vegan Wild Rice Stuffing
Next Post: Instant Pot Vegetable Soup »

Reader Interactions

Comments

  1. Shawna

    November 26, 2019 at 7:37 pm

    Hi Shane. I want to try this. Can I knead with my stand mixer and dough hook? Would it be for the same amount of time?

    Reply
    • Shane Martin

      November 26, 2019 at 9:14 pm

      Yes, the amounts would be the same. I don’t see any reasons why it wouldn’t work. Hope you enjoy it! Happy Thanksgiving!

      Reply
  2. Shane Martin

    November 26, 2019 at 9:14 pm

    Delicious! Happy Thanksgiving.

    ★★★★★

    Reply
  3. Margaret

    November 26, 2019 at 9:23 pm

    This looks delicious. Is there a way to make it gluten free?

    Thanks

    Reply
    • Shane Martin

      November 26, 2019 at 9:27 pm

      Margaret, unfortunately, there is not. Gluten is wheat protein and it’s what creates the “meaty” texture. I do have a couple of vegan meatloaves if you’re interested. There on the website: Chickpea Vegan Meatloaf and one made with lentils and oats. I hope you have a great Thanksgiving.

      Reply
  4. Hallie

    November 28, 2019 at 7:51 am

    This looks very good……but will make a lot for 2 people. Curious about freezing?

    Reply
    • Shane Martin

      November 28, 2019 at 9:50 am

      Absolutely! Simply place it into a well-fitting, sealed container and freeze. You can also slice it up into cutlets and place in a ZipLoc freezer bag then freeze. Let it thaw by placing it in the fridge overnight. When you’re ready to eat it place it in a baking dish with veggie broth and warm it up in the oven. Happy Thanksgiving!

      Reply
  5. Gayle

    November 29, 2019 at 12:41 am

    Made this as a part of our first wfpb Thanksgiving and it was certainly a hit. Easy to put together, savory, great texture, and wonderful aroma while in the oven. Thank you Shane!

    ★★★★★

    Reply
    • Shane Martin

      November 29, 2019 at 9:06 pm

      Gayle, that is so great. Thanks for letting me know and for rating it. Blessings.

      Reply
    • Mark

      December 19, 2020 at 9:39 am

      Hi Shane,
      I plan on 3X this recipe. Should I bake more than an hour to ensure it’s done?

      Reply
      • Shane Martin

        December 20, 2020 at 8:13 am

        I would make three loaves and not one BIG loaf or combine 3x the ingredients then divide the dough into 3 parts and bake. I’m not sure how it would turn out otherwise. And, I’d hate for you to be the guinea pig:)

        Reply
  6. Elizabeth

    December 04, 2019 at 7:54 pm

    Have you ever tried making this recipe into burgers?

    We really enjoyed it as a roast, and look forward to having it for Christmas.

    Reply
    • Shane Martin

      December 05, 2019 at 9:34 pm

      Not yet. But, so glad you enjoyed and glad you’re making it for Christmas! Happy Holidays!

      Reply
  7. Chris Fava

    December 17, 2019 at 6:56 pm

    I don’t see in the recipe where we are supposed to add the nutritional yeast…

    Reply
    • Shane Martin

      December 17, 2019 at 9:34 pm

      Sorry, Chris. I updated the instructions. It goes in with the dry ingredients. It should show up now. Thanks for letting me know.

      Reply
  8. Rosanne

    December 21, 2019 at 1:24 pm

    I am not a fan of nutritional yeast. Is it in there for flavor only, or does it serve another purpose? I’m wondering how leaving it out will affect the recipe.

    Reply
    • Shane Martin

      December 21, 2019 at 3:49 pm

      It is for flavor but more preference. It will not affect how it cooks. You can leave it out if you wish. Merry Christmas!

      Reply
      • Benjamin

        July 26, 2020 at 7:52 am

        Is there a substitute for the wheat gluten? i could not find it anywhere

        Reply
        • Shane Martin

          July 27, 2020 at 10:55 pm

          Unfortunately, no, Benjamin. Gluten is what gives it the texture. Here is a link where I purchased mine. Hope this helps. PURCHASE: https://amzn.to/3f6HDnq

          Reply
  9. Shannon M

    December 21, 2019 at 10:58 pm

    Shane, so that I’m sure I read this correctly…you need a food processor for the beans, but then everything else is just done in a bowl/by hand. I just want to make sure that I didn’t misread. Do you think I could prepare the loaf in advance, refrigerate for a couple days, and then cook?

    Thanks so much for sharing your fabulous recipes with us.

    Reply
    • Shane Martin

      December 21, 2019 at 11:48 pm

      Hi, Shannon! The kidney beans, tomato paste, soy sauce, and 2 Tbsp. of the leftover bean juice from the can go in the food processor. Then you will mix everything by hand. And, yes, you can make ahead of time until you’re ready to cook. Hope you enjoy it and thank you for your kind words. Merry Christmas!

      Reply
      • Shannon M

        December 22, 2019 at 11:22 am

        Thanks, Shane! Merry Christmas to you and yours. 🙂

        Reply
        • Shannon M

          January 10, 2021 at 5:51 pm

          Wanted to add a rating on this one. As always, Shane, your recipes never disappoint.

          The kids liked it, planning on making it again this weekend. \

          I do have one question…do you think this loaf can be rolled/coated in bread crumbs or would I totally ruin it? The kids like the crunchy texture of the TJ’s loaf we got this year, was hoping to recreate that texture for them.

          Thanks so much for all you do!! 🙂

          ★★★★★

          Reply
          • Shane Martin

            January 13, 2021 at 12:27 pm

            Shannon, that’s so great to hear. I’ve never tried it with the bread crumbs but see no reason why it shouldn’t work.

  10. Janet

    March 17, 2020 at 7:45 pm

    Moist & flavorfully delicious! I love the chewy texture. Ty!

    ★★★★★

    Reply
    • Shane Martin

      March 18, 2020 at 10:30 am

      Thank you!

      Reply
  11. Linda

    March 30, 2020 at 8:16 am

    Wow! This was very, very good! We’ve tried several recipes and this one is the best! Thank you! Very good flavor. We had to cook it about 45 mins. longer until the parchment paper didn’t stick to the roast. Vital wheat gluten isn’t easy to find at this time but luckily we had some in the house. Stay well!

    ★★★★★

    Reply
    • Shane Martin

      April 01, 2020 at 10:15 am

      That’s great, Linda! I’m glad it worked out and you enjoyed it. Stay well to you too:)

      Reply
  12. Linda

    April 11, 2020 at 11:09 am

    We’re definitely making it for Easter! It’s a winner.

    ★★★★★

    Reply
  13. Collette

    November 15, 2020 at 1:22 pm

    This was so tasty and easy ! Thanks for the great recipe I will be sharing in my social media !

    Reply
  14. Lisa

    November 15, 2020 at 10:17 pm

    You out did yourself, Shane. Did a test run with this for my Thanksgiving meal. It is awesome.
    In fact, I cooked several of the holiday recipes. Everything turned out great. Thank you for sharing with us.

    ★★★★★

    Reply
    • Shane Martin

      November 15, 2020 at 10:42 pm

      Thank you so much, Lisa! Have a great Thanksgiving!!!

      ★★★★★

      Reply
  15. Lena

    November 20, 2020 at 12:45 pm

    I can’t wait to make this for Thanksgiving, thank you! Do you think I could steam this instead of baking it? Also, trying to minimize sodium so how much is the minimum of soy sauce/tamari I could use? I can’t eliminate it can I? Thank you!!! 🙂

    Reply
    • Shane Martin

      November 21, 2020 at 11:32 am

      It’s all about preference. So, yes, you could eliminate it if you wish.

      Reply
  16. jill D Penny

    November 26, 2020 at 7:10 am

    Can you use a different bean? I would like the roast to be lighter in color.

    Reply
    • Shane Martin

      November 26, 2020 at 10:54 am

      Sure. Chickpeas work well, but just be sure and puree them really well.

      Reply
  17. PamG

    November 26, 2020 at 3:30 pm

    I took a leap of faith making this recipe for our first vegan Thanksgiving and I was NOT disappointed! It was a huge hit!! Thanks for the imaginative recipe.

    ★★★★★

    Reply
    • Shane Martin

      November 27, 2020 at 9:21 am

      Thank you so much!!!

      Reply
  18. Nadine

    November 26, 2020 at 6:23 pm

    This was mine and my husbands first WFPB holiday. We kept it just the two of us and I decided to try this loaf for my hubby as he is having a harder time with the transition. I made this roast and a lentil loaf…this one was the winner by a mile! I think the only thing I may do next time is add a sauce (like ketchup or BBQ) to it at the end…the lentil loaf had ketchup on it and the hubby said that was the only thing he thinks could make it even better. TY and Happy Thanksgiving!

    ★★★★★

    Reply
    • Shane Martin

      November 27, 2020 at 9:20 am

      Thank you so much! Get crazy and experiment. I just provide the road map:) Happy Thanksgiving!!!

      Reply
  19. Mark

    December 15, 2020 at 5:37 pm

    Hello Shane,
    I am excited to make this for Christmas but need some clarification. Step 5 says “Roll out the dough and make a log that’s about 8-10 inches long”. Roll it out how thin? And then roll it into a log shape?

    Thanks,

    Mark

    Reply
    • Shane Martin

      December 16, 2020 at 12:54 pm

      Hi, Mark! I may need to change the wording. A more accurate way of saying would to be to “form the dough into a log that’s about 8-10 inches…” Roll is really meant in “circular” shape as opposed “rolling it flat.” Sorry about that. Make sense?

      ★★★★★

      Reply
      • Mark

        December 18, 2020 at 9:42 am

        Perfect, thank you Shane.

        ★★★★★

        Reply
        • Shane Martin

          December 18, 2020 at 11:10 am

          My pleasure.

          Reply
  20. Beth

    December 26, 2020 at 10:40 am

    We made this for Thanksgiving, and it was delicious! We froze half of it and enjoyed the rest of it at Christmas. We’re planning to make it again and wondering how to check for doneness before removing it from the oven. I think it was under-baked as it was a little doughy in the middle.

    ★★★★★

    Reply
    • Shane Martin

      January 01, 2021 at 1:27 pm

      Every appliance is different. So, I would simply let it cook a little longer and then allow it to sit for a bit before cutting into it.

      Reply

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