Hearty Vegan Roast
This simple and hearty vegan roast is sliceable, ultra-tender, and packed with savory flavor. It's an ideal centerpiece for festive meals, served perfectly with gravy, roast potatoes, and all the trimmings. Leftovers are fantastic for sandwiches and salads.
Instructions
- 1
Preheat oven to 400°F (200 °C).
- 2
To a food processor, add the canned white beans (270 g), artichoke hearts (200 g), garlic (4 clove), nutritional yeast (28 g), soy sauce (30 ml), ground black pepper (0.5 tsp), rubbed sage (0.75 tsp), rosemary (0.75 tsp), dried thyme (0.75 tsp), better than bouillon no chicken base (2 tbsp), and water (120 ml). Process until well combined and smooth-ish. If you don't have a food processor, blend in a blender or with an immersion blender.
- 3
Add the vital wheat gluten (256 g) to the food processor and pulse until a rough dough starts to form, then tip out onto a clean surface. If you don't have a food processor, add the liquid mixture and [vital wheat gluten] to a mixing bowl and stir, then knead together, until a rough dough is formed.
- 4
Knead for 7 minutes. The dough should look fibrous. If it isn't, knead for a few minutes more.
- 5
Shape the dough into a log shape roughly 8.5 inch long and 4 inch wide.
- 6
Get a long piece of aluminum foil (around 20 inch 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.
- 7
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.
Nutrition Facts
Per portion