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 Tbsp. 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…
- 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.
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
Vegan Holiday Roast
- Prep Time: 15 mins.
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Diet: Vegan
Ingredients
- 1 cup low sodium or no salt added red kidney beans
- 2 Tbsp. tomato paste
- 1/4 cup low sodium soy sauce
- 2 cups vital wheat gluten
- 1/3 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
- 1/4 tsp. black pepper
- 1 1/2 cups low sodium veggie broth or water
Instructions
- Prehat your oven to 350˚F
- 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.
- 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.
- Category: Main Dish
- Method: Bake
- Cuisine: Vegan
Keywords: holiday, roast, vegan roast, vegan holiday roast, seitan, Thanksgiving, Christmas, dinner, healthy vegan recipes
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?
Yes, the amounts would be the same. I don’t see any reasons why it wouldn’t work. Hope you enjoy it! Happy Thanksgiving!
Delicious! Happy Thanksgiving.
★★★★★
This looks delicious. Is there a way to make it gluten free?
Thanks
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.
This looks very good……but will make a lot for 2 people. Curious about freezing?
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!
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!
★★★★★
Gayle, that is so great. Thanks for letting me know and for rating it. Blessings.
Have you ever tried making this recipe into burgers?
We really enjoyed it as a roast, and look forward to having it for Christmas.
Not yet. But, so glad you enjoyed and glad you’re making it for Christmas! Happy Holidays!
I don’t see in the recipe where we are supposed to add the nutritional yeast…
Sorry, Chris. I updated the instructions. It goes in with the dry ingredients. It should show up now. Thanks for letting me know.
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.
It is for flavor but more preference. It will not affect how it cooks. You can leave it out if you wish. Merry Christmas!
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.
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!
Thanks, Shane! Merry Christmas to you and yours. 🙂
Moist & flavorfully delicious! I love the chewy texture. Ty!
★★★★★
Thank you!
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!
★★★★★
That’s great, Linda! I’m glad it worked out and you enjoyed it. Stay well to you too:)
We’re definitely making it for Easter! It’s a winner.
★★★★★