Vegan Holiday Roast
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Sweet Simple Vegan · by Jasmine @ Sweet Simple Vegan

Vegan Holiday Roast

NUTRITION · PER SERVING160M COOK
CAL 10%·PRO 46%
CARBS 14G29% OF CAL
3G FIBER9G OTHER2G TOTAL SUGAR
FAT 4G21% OF CAL
1G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A seitan-based vegan roast filled with mushrooms and squash. Festive and hearty, this is designed as a holiday centerpiece.

mainamericanroastdairy freevegan
View the full recipe on Sweet Simple Vegan →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 10
  • 1 cup diced kabocha squash (cut into 1/3″ cubes)
  • 2 ounces baby bella mushrooms, diced small
  • 1 leek (white and light green parts only), finely sliced
  • 3 cloves garlic, finely minced
  • 1 stalk celery, finely diced
  • 1/4 cup diced yellow onion (optional)
  • 1/2 teaspoon fresh thyme
  • 1/2 teaspoon fresh sage
  • 1/2 teaspoon rosemary
  • 2 tablespoons vegetable broth
  • 1 tablespoon olive oil
  • Salt and pepper, as desired
  • 1/2 tablespoon fresh lemon juice (optional)
  • 1 cup prepared vegan stuffing (either homemade or storebought)
  • 1/2 cup cooked great northern white beans, rinsed and drained
  • 1 1/2 cups vegan chicken broth
  • 1 teaspoon vegan Worcestershire sauce (we used Edward and Son’s / optional)
  • 2 cups + 2 tablespoons Bob’s Red Mill vital wheat gluten
  • 1/4 cup nutritional yeast
  • 2 tablespoons Bob’s Red Mill garbanzo bean flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon poultry seasoning
  • 1 teaspoon each of fresh thyme, sage and rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Easy Mushroom Gravy
  • Easy Cranberry Sauce
PREP
30M
SODIUM
328MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.