Thanksgiving Vegan Holiday Roast

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.

Course Main Course

Cuisine American

Keyword holiday roast, plant based, Thanksgiving roast, vegan roast

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings people

Calories 74kcal

Author Florentina

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

The Crust

2 round pieces rice paper
1 pinch sweet paprika
1 pinch sea salt
olive oil for brushing

US Customary - Metric

Instructions

To the bowl of food processor add the cannellini beans, tomato sauce, tamari, nutritional yeast together with all the spices, herbs, wheat gluten and 1/2 cup of water. Process until a dough is form. Carefully transfer to your kitchen counter or a pastry board.
Knead the dough (sprinkling with more wheat gluten as need not to stick) for a few minutes until a fibrous texture is visible. Three to five minutes is all it takes. Form the sienna into a loaf.
Meanwhile bring a pot of water to a boil and add a pinch of salt. Transfer the roast to the boiling water and turn down the heat if needed so a gentle but constant simmer is achieved. Boil for 25 minutes keeping an eye on the pot so it doesn’t boil over. Transfer to a plate.
Fill a bowl with warm water (use a similar size with the rice paper).
Submerge one sheet of rice paper in the water and count to 7. Remove and transfer to a wet plate.
Place your roast on top of the soaked rice paper then start folding it upwards.
Dip the other rice paper in the water until softened then place it on top of the roast and wrap it downwards.
Brush the top with some olive oil and sprinkle with paprika, sea salt and freshly cracked black pepper. Use your fingers to rub in all the spices.
Transfer the roast to a small baking dish lightly oiled or lined with parchment paper. I like to lay mine on top of fresh herbs, bay leaf, rosemary and thyme and a couple of slices of lemon or orange.
Preheat your oven to 400”F and bake the roast for 20 to 25 minus until golden brown and crisp on top.
Allow to cool off for a few minutes before slicing into it and serving with your favorite vegan gravy, cashew queso or chimichurri sauce.

Video

Notes

Tips and Variations

Storage - Store in a sealed container in the fridge for up to 3 days. I would not suggest freezing this recipe. I’m not a fan of the resulting flavor.
Reheating - Reheat in a baking dish at 350 degrees fahrenheit, covered tightly with foil to keep it from drying out. You can add a splash of stock in the pan for steam or place a few slices of oranges or lemon below the roast. The microwave also works in a pinch.
Boil before roasting - When you boil the setain before roasting, it keeps it from drying out. Nobody wants a dry dish.
Make the roast in advance - Do all the steps up to boiling the roast, and once boiled, store the steak. You can roast it when you’re ready to serve it.
Don’t over knead the roast - Just need the roast until fibrous. This should only take a couple of minutes.
The tomato sauce is vital - The sauce is a large part of keeping the meat juicy and tender. Without it, the roast isn’t near as satisfying.

Nutrition