This is our best vegan holiday roast recipe! And, yes, it’s also gluten-free. Of course, you can make our gluten-free vegan roast recipe any time, not just during the holidays, but it seems particularly appropriate for the holidays, when all the store freezers are full of Tofurky roasts (vegan but not gluten-free) and Quorn roasts (gluten-free but not always vegan), and very little that is both gluten-free and vegan.
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On the other hand, ours is both gluten-free and vegan, and it’s delicious and versatile, and the best part is that you know and can pronounce all of the ingredients that go into it! Served with our incredible vegan, gluten-free mushroom gravy, it will rival any of those gluten-full vegetarian or vegan roasts!
We make this roast in mini loaf pans, with each loaf pan being about two servings. The recipe makes 2 mini loaf pans, so 4 servings (or 2 servings if you’re really hungry). This roast can also be sliced for sandwiches. Just remember, mini loaf pans; don’t try to stuff it all into a single, larger loaf pan, because the structure won’t hold up. (These are the mini loaf pans that we use.)
This recipe uses one package of water-packed tofu which has been frozen, thawed, then frozen again, then thawed again. That’s important for the texture and, again, the structure.
Thank you! ❤️
*Receipts will come from ISIPP.
Our Best Gluten-Free Vegan Roast Recipe for the Holidays
1 package water-packed tofu, frozen, thawed, then frozen again, then thawed again
1/2 cup dried mushrooms (any type)
1 vegan beef bullion cube (we like Edward & Sons Not Beef cubes)
1 Tablespoon liquid aminos (can sub tamari or even soy sauce)
4 Tablespoons tapioca starch
3 Tablespoons psyllium powder
2 Tablespoons nutritional yeast
2 teaspoons thyme
1 teaspoon sage powder
1 teaspoon rosemary
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon vegan Worcestershire sauce (optional)
1/2 teaspoon salt (omit if using soy sauce)
1/2 teaspoon pepper
Preheat oven to 400°.
Press the twice-frozen twice-thawed tofu very well, for at least 15 minutes (a half hour is better) until you have squished out as much of the moisture as you can. Twice-frozen, twice-thawed tofu yields a lot of water, just so you know.
Put the tofu and everything else except the liquid aminos and the Worcestershire (if using) in the bowl of your food processor, fitted with the ‘S’ blade. Pulse until it looks like crumbles, and then turn on fully. While the mixture is processing drizzle in the liquid aminos (and Worcestershire if using). The mixture will start to change texture.
Now with the processor still running slowly drizzle in some room temperature water until the mixture starts to come together in a single mass (for us it usually takes about 2 Tablespoons of water but it could be more or less for you). At this point stop drizzling in the water and watch what the mixture does; it should become a single ball of dough that travels around the bowl of the food processor. If it doesn’t become a ball of dough, add in a tiny bit more water, tiny bit at a time, until it does. Once you have a ball of dough traveling around your food processor bowl, turn the food processor off.
Let the dough rest for about 10 minutes to give the psyllium and tapioca starch time to start working their magic.
While the dough is resting, spray or wipe a light coating of olive oil or other neutral oil in the mini loaf pans, and place the mini loaf pans on a larger baking sheet.
Divide the roast dough in half, and gently press each half into a mini loaf pan. You want to have it fill in the corners of the pan and have the top be sort of flat, but you do not want to mash it into the pan, be gentle with it.
Cover each pan loosely with some aluminum foil, and place in the oven for 1/2 hour. When the half-hour is up, remove the foil, turn the oven down to 350°, and return the uncovered pans (still on the baking sheet) to the oven for another 30 minutes.
Remove from the oven, remove from the pans, and serve.
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