Holiday Roast

I want to share my favorite Holiday Roast, which is completely plant-based. As I was growing up, we tried many different main dishes for the Holiday meals, but the one recipe we kept coming back to was the Plant-Based Holiday Roast, which is tender and delicious.

How to Make a Plant-Based Holiday Roast

So let’s get down to business. This Holiday Roast is an easy roast to make. There are, however, some crucial steps that will ensure a better outcome, so let me walk you through those:

1. It is useful to have a food processor or a blender to blend the wet ingredients. This is especially important as you want the tofu to be completely smooth with no chunks.  
2. I use mushroom powder to add an extra element of flavor. I do this by grinding dried mushrooms into a powder, which enhances the Roast's flavor. You can find mushroom powder on Amazon. (Pure Shiitake mushroom powder).
3. I use chickpea flour in this Roast for an extra earthy flavor element, but feel free to substitute with rice flour.
4. For a smokier flavor, add some Hickory smoke powder or increase the smoked paprika. For a spicier roast, add crushed red pepper or increase the cayenne.  
5. Parchment paper is essential in assembling and baking the Roast. Because the dough is loose, you need to handle it with parchment paper.

Pastry Option. If you want to make this Holiday Roast especially festive, wrap and bake it in puff pastry. See ingredients and instructions below. The Roast will need to be baked and completely cooled before wrapping in the pastry shell. It’s a good option when the Roast is made a day in advance.  

Holiday Roast (serves 6)

Ingredients (wet ingredients in italics)

• 1 cup vital wheat gluten 
• 1/4 cup tapioca starch
• 1/4 cup rice or chickpea flour
• 1/4 cup nutritional yeast
• 1/4 cup dried mushroom powder
• 1 tablespoon onion powder
• 2 teaspoons garlic powder
• 2 teaspoons ground sage
• 1 teaspoon thyme
• 1 teaspoon smoked paprika (optional)
• Pinch of cayenne (optional)
• 1 1/2 teaspoons salt
• 1 pound extra-firm tofu (one package)
• 3/4 cup milk (plant-based, your pick)
• 1/4 cup olive oil
• 2 tablespoons Bragg Liquid Aminos
• 1 tablespoon Better-Than-Bouillon (vegetable)

Ingredients (stuffing)

• 4 slices of bread
• 1 small onion
• 1 clove garlic
• 1 stalk celery
• 1 cup vegetable stock or water
• 2 teaspoons Better Than Bouillon
• 1/4 cup pecans
• 2 teaspoons fresh sage
• 1/2 teaspoon dried thyme
• 2 teaspoons fresh parsley, minced
• 1/2 teaspoon salt (add as needed)

Instructions

1. Preheat oven to 350F.
2. Prepare the stuffing. Cut the bread into cubes, then toast it in the oven at 300F for 15 minutes. In a saucepan, sauté onions in olive oil until soft, then add garlic and celery. Sauté for a few minutes. Next, add water, Better Than Bouillon, pecans, sage, thyme, and salt. Bring to a boil. Remove from the stove-top. Add dried bread and fresh parsley. Toss gently.
3. In a food processor, add all the wet ingredients and blend until smooth.
4. In a large bowl, add all the dry ingredients and stir well to combine.
5. Make a well in the middle of the dry mixture and pour in the wet mixture. Stir to combine. Use your hands if needed to form into a nice dough.  
6. On a large sheet of parchment paper, flatten the dough into a rectangle (1/2 inch thick). Place the stuffing in the middle, leaving about 3-4 inches of space free of stuffing on all sides.  
7. Holding on to the parchment paper, gently fold over the two side pieces, pull the parchment paper back from the sides, and make sure the dough stays in place. A little bit of patience here will go a long way. 
8. Next, hold on to the parchment paper on both sides of the roast. Gently bring them together until the dough touches. Fold down the parchment paper until it is tight against the top of the roast, twist the ends, and shape the dough as you go.
9. Place the roast with the fold-down on a piece of aluminum foil, then wrap the roast to ensure it is secure. (I use one piece of aluminum foil for the roast’s body, then wrap the whole roast in another piece of aluminum foil). 
10. Place the roast on a baking sheet (fold down) and bake for 90 minutes. Let cool slightly before serving.

Puff Pastry Crust

If you want to make the roast extra special, cover it in a puff pastry sheet.

• 1 package vegan puff pastry (Pepperidge Farm Frozen Pastry Sheet)
• 2 Phyllo Dough Pastry Sheets

Make sure the roast is completely cool before adding the pastry Sheets. Wrap the roast in two sheets of Phyllo Dough Pastry Sheets before wrapping it in puff pastry. Phyllo Dough is designed to be a moisture barrier, and this allows the puff pastry to do what it’s meant to do. It took me several tries and much research to finally figure out a solution to the soggy puff pastry shell.

Call to Action

"For to us a child is born, to us a son is given; and the government shall be upon his shoulder, and his name shall be called Wonderful Counselor, Mighty God, Everlasting Father, Prince of Peace" (Isaiah 9:6 ESV).

At this time of year, let's enjoy delicious food (including this Holiday Roast and more!), but more importantly, let's remember the greatest gift ever given: Jesus Christ. May the light of Christ, and His peace and joy that He freely gives, fill and overflow in our lives. May others see Jesus in us, more and more each day.