Vegan Holiday Roast

by Shane Martin

Looking for a holiday main dish to keep the meat-eaters happy? This vegan holiday roast has got you covered. It’s loaded with savory fall flavors and absolutely delicious. This holiday seitan roast will leave you feeling stuffed and satisfied.

Prep time 15 minutes Baking time 1 hour Makes 10 servings

INGREDIENTS

1 cup low sodium or no salt added red kidney beans 2 Tablespoons tomato paste 1/4 cup low sodium soy sauce 2 cups vital wheat gluten 1/3 cup + 2 Tablespoons nutritional yeast 1 Tablespoon onion powder 1 Tablespoon garlic powder 2 teaspoons sage 1 teaspoon dried thyme 1 teaspoon Italian seasoning 1/4 teaspoon black pepper 1 1/2 cups low-sodium veggie broth or water

DIRECTIONS

Preheat your oven to 350˚F Add the kidney beans, tomato paste, soy sauce, and 2 Tablespoons of the leftover bean juice from the can to a food processor. Blend until everything is smooth. Using a large mixing bowl, add the wheat gluten, nutritional yeast, onion powder, garlic powder, sage, thyme, Italian seasoning, and pepper. Whisk until everything is well combined. Stir in the bean paste and mix until well combined. The dough will still be very dry with a lot of lumps. Pour in the low-sodium veggie broth. Mix the dough until it has a stretchy elastic texture and becomes thick. Once everything is well combined, knead the dough with your hands for about 2 to 3 minutes. If the dough is too wet, add a little wheat gluten. If it’s too dry, add a little more water or 5.

6.

7. broth. Let the dough rest for about 5 minutes after kneading. Roll out the dough and make a log that’s about 8-10 inches long. Layout enough aluminum foil to get at least two wraps around the roast and overlap on the ends. Take out a piece of parchment paper the same size of the aluminum foil. Wrap the log first in parchment paper and then roll it up in the aluminum foil. Set the roast on a baking sheet, place it in the oven and bake for at least 1 hour. Flip the roast every 15 minutes. A good pair of tongs work well for this. Remove the roast from the oven. Carefully remove the foil and parchment paper, let sit for 10-15 minutes, then slice and serve. It’s even better when left in the fridge overnight and reheated the next day.

ABOUT THE CHEF

Who is Shane Martin? Just your average, ordinary guy who makes plant-based cooking casual, easy, and delicious. In other words, practical, not pretentious. He doesn’t use fancy equipment and I doesn’t use fancy “chef speak” because he sees himself not as a chef but a normal dude who loves to cook, eat good food, and show people that healthy vegan food doesn’t suck.

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shaneandsimplecooking