Thanksgiving Vegan Holiday Roast

Yield

8 people

Time

1 hour

Vegan Holiday Roast a savory and delicious meatless substitute to that traditional Thanksgiving main course. Wrapped in rice paper for a crispy finish and brimming with flavorful juices.

Ingredients

– 3/4 cup cannellini beans cooked – 1.25 cup wheat gluten – 1/3 cup tomato sauce (thick homemade ideally) – 2 tbsp tamari – 4 tbsp nutritional yeast – 1 Tbsp onion powder – 1/2 tsp garlic powder – 1/2 tsp freshly cracked black pepper – 1 pinch red chili flakes optional to taste – 1 tsp dry oregano – 1 tbsp fresh chives snipped – 1 small sprig rosemary chopped leaves only – 4 sage leaves chopped – 4 sprigs fresh thyme leaves only – 1-2 tsp fresh parsley minced – 1/3 cup water

1. Make the dough – Combine all the ingredients except those for the crust, in a food processor.

2. Knead the dough – Transfer the mixture to the counter and knead for 3-5 minutes or until fibrous. Form the seitan into a loaf.

3.Boil – Bring a pot of water to a boil and add salt. Add the loaf to the water and lower the heat so the water gently simmers. Boil for 25 minutes.

4. Prep the rice paper – Fill a bowl with warm water and submerge the first sheet of rice paper for 7 seconds and lay it on a wet plate.

5.  Wrap the loaf – Place the loaf on top of the rice paper and start folding the paper upwards. Submerge the second paper and place it on the top of the loaf and fold it downwards.

6.  Season – Brush the loaf with olive oil and sprinkle with seasonings, rubbing in the seasonings with your fingers.

7.   Bake – At 400 degrees for 25 minutes or until lightly browned and crisp. Allow to cool for a few minutes before slicing.

Thick Brush Stroke

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