Glutenfree Holiday Roast (Vegan) – Vegan Richa


This holiday season, try my vegan glutenfree holiday roast! It’s made with a mix of protein-rich chickpeas and tofu and comes filled with roasted vegetables and features a sweet and sticky glaze. Vegan, Gluten-free, nut-free!

three slices of vegan glutenfree holiday roast with a side of veggies

The holiday season is SO CLOSE and like every year I add a few mains to the blog collection.  Try my Vegan Nut roast Meatloaf or my  Lentil Quinoa Loaf. Those were highly popular last year.

three slices of vegan glutenfree holiday loaf drizzled with gravy with a side of vegetables in the background

This year I am going for a  glutenfree holiday roast made with chickpeas and tofu! This roast is rich and hearty and comes with a roasted vegetable filling and a sweet maple glaze for that umami. The mix comes together easily in a food processor and is gluten-free, nut-free and lentil-free!

The chickpeas and tofu make a sturdy base. Tofu, chickpeas add volume, tofu makes it chewy a bit like seitan, rice flour and starch act as binders making the dough easy to work with. Make it into a cylinder roll or a stuffed roll. The glaze balances out the flavor so you get rich umami, creamy sweet roasted veg and a well seasoned savory “chickpea roast” all in one bite!

vegan glutenfree holiday roast with a side of vegetables

Serve it with my vegan gravy, mashed potatoes, cranberry sauce or pick any of the sides I listed at the end of the post!

More mains for the holidays:

Print Recipe

Vegan Gluten-free Holiday Roast

This holiday season, try my glutenfree holiday roast! It’s made with chickpeas and tofu, comes filled with roasted vegetables and features a sweet and sticky glaze. Gluten-free, nut-fre

Prep Time20 mins

Cook Time50 mins

Total Time1 hr 10 mins

Course: Main Course

Cuisine: American

Keyword: chickpea roast, glutenfree roast, vegan holiday roast

Servings: 4

Calories: 305kcal

Author: Vegan Richa

Ingredients

For the roast:

  • 15 Oz can (15.98 oz) chickpeas or 1 1/4 cup of cooked chickpeas
  • 6 ounces (170.1 g) firm of extra firm tofu pressed for 15 minutes and cubed
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 3 tablespoons cornstarch or tapioca starch
  • 3 tablespoons rice flour or you can also use chickpea flour
  • 2 teaspoon olive oil
  • 1 teaspoon poultry seasoning or use more of the herbs below
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon ground sage
  • 1 tablespoon vegan Worcestershire sauce

For the glaze:

  • 2 teaspoons maple syrup
  • 1/2 teaspoon dried rosemary or 1 teaspoon fresh rosemary chopped
  • 2 teaspoons Vegan Worcestershire Sauce
  • 1 teaspoon oil
  • 1 teaspoon Balsamic Vinegar
  • 1.5 Cups or more Glutenfree stuffing or roasted veggies of choice

Instructions

For the stuffing:

  • You can use any stuffing of choice, I use roasted root vegetables. (Fennel, sweet potato, leek, Golden beet chopped into equal size pieces, tossed in oil, salt, pepper, thyme, rosemary in a baking dish and baked until Golden)

For the Roast

  • Press the tofu for 10 minutes if you haven’t already. Add all of the ingredients to a food processor and process until the mixture is smooth and there aren’t any chickpea pieces or tofu pieces there. Process for 30 seconds, then scrape and process again. It will become a pasty dough kind of consistency.

  • Transfer the mixture to a parchment-lined baking sheet. Use a spatula to spread it out into a square or a rectangle about 8 inches in width.

  • Add the stuffing of choice and then roll the roast over. Use your parchment to roll as the mixture will be sticky, use parchment to bring the ends of the chickpea mixture together and then seal it using the spatula.

  • You can also seal the open ends. I like to leave it open.

  • Keep the parchment on the rolled roast and bake at 385 degrees Fahrenheit ( 200 deg C)  for 30 minutes. Then remove the roast from the oven.

  • Mix your glaze and brush all over and continue to bake for another 15-20 minutes. Let your roast cool at least 15 minutes before trying to slice. Use a really sharp knife or a serrated knife and slice.

  • Serve with mashed potatoes and gravy , cranberry sauce and other holiday fixings of choice.You can make the roast ahead. Bake until ready to glaze and refrigerate. Add the glaze and bake when needed.

Notes

nutrition doesn’t include stuffing. 
Serve it with my vegan gravy, mashed potatoes, cranberry sauce or pick any of the sides I listed at the end of the post!
Substitutions:

  •  Vegan Worcestershire sauce: use a mix of soy sauce, balsamic vinegar, and molasses 
  • chickpeas : use other white beans
  • tofu: this would be tricky to substitute as it helps make the roast chewy. You can use more beans but the roast will be very pasty. 

Nutrition

Nutrition Facts

Vegan Gluten-free Holiday Roast

Amount Per Serving

Calories 305
Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 522mg23%

Potassium 449mg13%

Carbohydrates 45g15%

Fiber 10g42%

Sugar 9g10%

Protein 15g30%

Vitamin A 70IU1%

Vitamin C 3mg4%

Calcium 141mg14%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

  • the base of this vegan roast is a mix of chickpeas and tofu
  • rice flour and cornstarch helps the roast mix to hold together
  • my magic blend for this vegan roast is a mix of poultry seasoning, thyme, rosemary, sage and oregano along with onion and garlic powder
  • the glaze is a sweet and salty power-blend of maple syrup, balsamic vinegar and Worcestershire  Sauce
  • filling: you can use any stuffing of choice, I use roasted vegetables

Tips:

  • The gluten-free roast will keep well for about 5 days in the fridge when properly stored
  • Feel free to add some sunflower seeds to the mix for some crunch
  • You can use tapioca starch instead of cornstarch and chickpea flour instead of rice flour

ingredients needed for vegan glutenfree roast

 

How to make Glutenfree Vegan Roast

Ingredients for my vegan gluten-free holiday roast in food processor “ width=

Make the roast. Press the tofu for 10 minutes if you haven’t already. Add all of the ingredients to a food processor and process until the mixture is smooth and there aren’t any chickpea pieces or tofu pieces there. It will become a pasty dough kind of consistency. Process in 1 minute batches

chickpea tofu mix in a food processor

Transfer the mixture to a parchment-lined baking sheet. Use a spatula to spread it out into a square or a rectangle about 8 inches in width.

vegan chickpea roast mix being filled with roasted vegetables

Add the stuffing of choice and then roll the roast over. Use your parchment to bring the ends of the chickpea mixture together and then seal it using the spatula.

vegan chickpea roast on a piece of parchment paper

You can also seal the open ends. I like to leave it open. Keep the parchment on the rolled roast and bake at 385 degrees Fahrenheit ( 200 deg C)  for 30 minutes. Then remove the roast from the oven.

 vegan chickpea roast on a sheet or parchment paper

Mix your glaze and brush all over and continue to bake for another 15-25 minutes. Let your roast cool at least 15 minutes before trying to slice. The top skin will crack because of drying faster than the rest of the loaf. But it doesn’t affect the sturdyness of the loaf. Use a really sharp knife or a serrated knife and slice.

glazed vegan chickpea roast ready for baking

Serve with mashed potatoes and gravy, cranberry sauce and other holiday fixings of choice.

glazed chickpea roast on a piece of parchment paper

Sides to serve with this gluten-free holiday roast:

This roast would go really well with Roasted Brussel Sprouts or Kabocha Squash.  Mashed Sweet Potatoes or regular Mashed Potatoes would also go excellently.  If you’re feeling adventurous, serve this roast with my Indian Mashed Potatoes

three slices of vegan holiday nut roast filled with roasted vegetables

 



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