It’s time to elevate your holiday gatherings! Recreating a store-bought vegan roast from scratch is no easy feat, but this recipe is WORTH IT. Adorned with a savoury herb rub and luscious soy maple glaze, this meat-eater-approved dish is the perfect masterpiece for impressing your guests!

Recipe Type: Main | Serves: 10

Ingredients

• Vital Wheat Gluten: 2 1/2 cups

• White Kidney Beans: 1 cup

• Dijon Mustard: 1 tbsp

• Maple Syrup: 1 tbsp

• Apple Cider Vinegar: 1 tbsp

• Garlic: 3 cloves

• Liquid Smoke: 1 tsp

• Water: 1 cup + 1/2 cup

• Olive Oil: 2 tbsp + 2 tsp

• Herbs & Spices: 1/4 tsp each
  (Dried Basil, Dried Oregano, Dried Rosemary, Dried Thyme, Dried Parsley, Onion Powder, Garlic Powder)

• Nutritional Yeast: 2 tbsp

• Vegetable Broth: 1 cup

Stuffing

• Rice (basmati or wild): 1/2 cup (wild rice will give it a better texture!)

• Celery: 2 stalks, chopped

• Onion: 1/2 cup, finely chopped

• Cremini Mushrooms: 1 cup whole, finely chopped

• Water: 3/4 cup

• Dried Rosemary: 1/4 tsp

• Fresh Parsley: 2 tbsp

• Salt & Pepper: to taste

Herb Rub

Dried Rosemary: 1 tbsp

Dried Thyme: 3 tsp

Dried Basil: 2 tsp

Dried Oregano: 2 tsp

Dried Parsley: 1 tbsp

Glaze

• Soy Sauce: 2 tbsp

• Maple Syrup: 2 tbsp

• Olive Oil: 2 tbsp

Instructions

1. Start by prepping your stuffing. Chop your celery, onion, and mushrooms, add 2 tbsps of olive oil, and place in a pot on medium heat.

2. Saute for about 5-7 minutes, or until all the water from the mushrooms has evaporated. Add in your rice, water, rosemary salt and pepper and bring to a boil. Cook on medium heat until rice is soft.

3. In the meantime, place white beans, olive oil, apple cider vinegar, dijon, maple syrup, liquid smoke, garlic and water into a blender. Blend on high until smooth.

4. In a mixing bowl, combine vital wheat gluten and all the herbs. Add in the bean liquid from the blender. Using a stand mixer, knead for about 5-7 minutes on Level 2. Slowly add in the nutritional yeast while mixing. If kneading by hand, mix the dry and wet ingredients first until combined, and then knead for 5-7 minutes until you notice the texture become somewhat stringy inside.

5. Take out the dough on a flat surface, and separate it into 2 pieces. Stretch it out, little by little, forming a flattened oval shape for each half.

6. Place one half down, and add in your rice & mushroom stuffing. Top with parsley. Add the 2nd piece of the dough on top and pinch to close. Roll and pinch the dough until the seams have disappeared and you’ve made a long, oval roast shape.

7. Make your herb rub. Stir until combined.

8. In a dutch oven, add in your broth and remaining water, followed by the roast.

9. Using a silicone basting brush, rub on 2 tsp of olive oil, then sprinkle on the herb rub.

10. Place in the oven covered at 375 degrees for 30 minutes. Take the roast out a few times while baking to ensure there is enough broth so the roast doesn’t stick to the bottom. After 30 minutes, bake for another 15 uncovered, again ensuring you have enough broth. If you need more liquid, simply add some more water, little by little.

11. Meanwhile, prepare your glaze. Combine the soy sauce, maple syrup and olive oil, and whisk together.

12. After 45 of baking, take out your roast and coat with the glaze. Bake for another 10 minutes covered.

13. Slice, serve and enjoy!

Serve with a side of roasted vegetables and salad. 

Pairs well with a glass of red wine. 

Maple syrup can be subbed out for agave syrup or honey for a similar taste!