Vegan Roast
Author:A simple, easy, rustic and hearty Vegan Roast that's sliceable, ultra tender and full of flavour. Just perfect for serving with copious amounts of gravy, roast potatoes and all the trimmings. Leftovers are great in sandwiches too!
Ingredients
- 1½ cups (270 grams) canned white beans , drained & rinsed (such as white kidney, lima, great northern, or cannellini)
- 1 cup (200 grams) artichoke hearts , ideally packed in oil but in water is fine too. Squeeze gently to remove excess liquid before measuring.
- 4 cloves garlic
- ¼ cup (28 grams) nutritional yeast
- 2 tablespoons (30 ml) soy sauce or tamari
- ½ teaspoon ground black pepper
- ¾ teaspoon rubbed sage , or ½ the amount of ground sage
- ¾ teaspoon fresh or dried rosemary
- ¾ teaspoon dried thyme
- 2 tablespoons Better Than Bouillon No Chicken Base , or ½ cup of strong tasting veg/mushroom stock instead of the Better Than Bouillon & water.
- ½ cup (120 mls) water
- 2 cups (256 grams vital wheat gluten
INSTRUCTIONS
- Preheat oven to 400°F (200 °C).
- To a food processor add the beans, artichoke hearts, garlic, nutritional yeast, soy sauce, black pepper, sage, rosemary, thyme, Better Than Bouillon No Chicken Base, and water. Process until well combined and smoothish.
- Add the vital wheat gluten to the food processor and pulse until a rough dough is starting to form then tip out onto a clean surface. Bring it together with your hands and knead for 7 minutes. By the time you have finished kneading the dough should look fibrous. See my picture in the post above as a guide. If it isn't, knead for a few minutes more.
- Shape the dough into a log shape roughly 8½ inches long and 4 inches wide.
- Get a long piece of foil (around 20 inches long) and place the roast right at the end of it, long side of the roast along the shortest side of the foil. Roll it up in the foil. Keep rolling it until you reach the end, so that the roast is surrounded by a few layers of foil. Then twist each end tightly shut so it looks like a Christmas cracker.
- Place the foil wrapped roast onto a baking tray and place on the middle shelf of the oven and bake for 35 minutes. Turn it over and bake for another 35 minutes. Remove from the oven. Leave it to rest in the foil for at least 30 minutes before opening and slicing. It will stay warm for a few hours if you don't unwrap it.
NOTES
For a much firmer roast, cool then refrigerate overnight. Hot gravy on plates is enough to warm up a few slices, or warm gently wrapped in foil in the oven.
Making Ahead - The roast can be prepped and shaped up to 3 days ahead and then stored in the fridge until you need to cook it. Remove it from the fridge 1 hour before putting it in the oven to encourage even cooking. The cooked roast can also be stored whole or sliced in the fridge for up to a week or the freezer for up to 3 months.
NUTRITION
Calories: 205kcal | Carbohydrates: 15g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Sodium: 391mg | Potassium: 271mg | Fiber: 3g | Sugar: 1g | Vitamin A: 283IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 3mg
