Vegan Holiday Roast
A vegan holiday roast you can proudly serve as a main dish for the holidays. This roast can be made gluten and/or oil free to best serve everyone’s dietary needs.
What can vegans eat on Thanksgiving or Christmas dinner? I mean – it’s a fair question. While there are plenty of sides we can veganize for Thanksgiving or the holidays, thinking of a main dish to sub for turkey is a bit more challenging.
The holidays are all about having an impressive spread of food on the dinner table, and always displayed at the center is the “main dish.” Whether that be a Thanksgiving turkey or Christmas ham, the star of the show is typically an animal protein of sorts.
So when attempting to throw a vegan Thanksgiving or holiday dinner, undoubtedly the big question is what to serve as a main that is both filling and stunning.
This vegan holiday roast is the answer to all your holiday woes and worries! Made with all simple, plant-based ingredients, this holiday roast is the perfect main dish to take center stage on the dinner table.
How to make a vegan holiday roast
First, preheat the oven to 375°F and grease a medium-sized loaf pan or ring mold. Here, I use a ring mold, but be prepared for it to come out looking like a giant bagel…
Next, finely chop the mushrooms, celery stalks, and onion separately using a food processor. If you don’t have a food processor, you can finely chop the veggies into small pieces using a knife. Use a cheese grater to finely grate the carrot as well.
Then on a large pan on medium heat, add all the veggies, rice, soy sauce and spices from the “wet ingredients.” You can add oil to prevent the ingredients from sticking to the pan, but oil is not necessary in this recipe. Saute for 10 minutes, then taste a small amount and adjust the seasonings if necessary.
Next, using a food processor again, pulse the cup of nuts into a coarse flour but do not fully grind them up. Then combine all the dry ingredients including the nuts into a large mixing bowl.
Mix in the sauted “wet ingredients” to the bowl, thoroughly combining with the dry, until a dough-like texture forms.
Taking a small amount at a time, add the mixture to the loaf pan or ring mold and lightly press down each layer with a spatula. Here, you can also lightly press in extra thyme or mushrooms on top for decoration.
Bake the loaf in the oven for 1 hour, then do the toothpick test to make sure it has cooked all the way through. Remove from the oven, and let cool for a least 15 minutes before carefully removing from the pan and slicing.
Serve with vegan candied yams, mashed potatoes and gravy, and enjoy!
Vegan Holiday Roast
Ingredients
Wet Ingredients
- 1 cup cooked wild or brown rice preferably cooked in veggie broth
- 8 oz crimini mushrooms or baby bellas finely chopped
- 2 celery stalks finely chopped
- ½ brown onion finely chopped
- 1 carrot grated
- 2 tbsp soy sauce
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Dry Ingredients
- 1 cup flour or gluten free flour
- 1 cup mixed nuts
- ½ tsp thyme
- ½ tsp rosemary
Instructions
- Preheat the oven to 375°F. Grease a medium-sized loaf pan or ring mold. You can also use parchment paper to prevent from sticking.
- Finely chop the mushrooms, celery stalks, and onion. Process them separately in a food processor or just use a knife, making sure they’re chopped in small, fine pieces. Use a cheese grater to finely grate the carrot as well.
- Add all the chopped and grated veggies to a large pan on medium heat. Oil is optional but can be used to prevent sticking to the pan. Add the rest of the “wet ingredients,” including the rice, soy sauce, and spices, then stir to combine with the chopped veggies. Saute for 10 minutes. Taste a small amount of the mixture here and adjust the seasoning as needed.
- Using a food processor again, pulse the cup of mixed nuts into a coarse flour but do not fully grind them up. Then combine all the dry ingredients including the nuts into a large mixing bowl. Mix in the sauted “wet ingredients” to the bowl, thoroughly combining with the dry, until a dough-like texture forms.
- Taking a small amount at a time, add the mixture to the loaf pan or ring mold and lightly press down each layer with a spatula. Here, you can also lightly press in extra thyme or mushrooms on top for decoration.
- Bake the loaf in the oven for 1 hour. Do the toothpick test to make sure it has cooked through, then remove from the oven and let cool for at least 15 minutes before carefully removing it from the pan or slicing.
- Enjoy as a main dish with mashed potatoes and gravy!
Notes
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