This vegan Christmas roast is a delicious and easy way to enjoy the traditional holiday meal without any animal products. The stuffing is made with mushrooms, nuts, and spices and the roast itself is made from tempeh and seitan and cooked in a tasty sauce. Serve it with your favorite sides for an unforgettable holiday dinner!
Ingredients
- 1 block of tempeh
- 2 cups of vital wheat gluten
- 1 cup of vegetable broth
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 2 tablespoons of tamari
- 1 tablespoon of olive oil
Stuffing ingredients:
- 1 tablespoon of olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced < li > 1 cup of mushrooms, chopped < li > 1/4 cup of walnuts, chopped < li > 1/4 cup of dried cranberries < li > 1 teaspoon of dried sage < li > 1 teaspoon of dried thyme < li > Salt and pepper to taste < h2 > Instructions: < ol >< li > Preheat oven to 350°F (175°C). < li > In a bowl, mix together the tempeh, wheat gluten, vegetable broth, garlic powder, onion powder and tamari. Knead until everything is well combined. Form into a loaf shape and place on a parchment-lined baking sheet. Bake for 25 minutes. < li > Meanwhile, prepare the stuffing: Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until softened. Add the mushrooms, walnuts, cranberries, sage and thyme. Cook until mushrooms are softened. Season with salt and pepper to taste. Remove from heat and set aside. < li > Once the roasted has cooked for 25 minutes, remove from oven and spoon the stuffing onto the top of the roast. Return to oven and bake for an additional 20 minutes or until golden brown on top. Remove from oven and let cool before serving.
