The Only Vegan Christmas Roast You’ll Ever Need (Stuffed + Juicy)

Make the ultimate stuffed vegan holiday roast with us! Easy, delicious, and perfect for Christmas dinner, plus some sides too!

Stuffing Recipe
2 tbsp vegan butter
½ yellow onion, chopped
1 garlic clove, chopped
2 celery stalks, chopped
¼ cup dried cranberries
¼ cup pecans
3 pieces of bread, toasted (or dried out over night)
1 tbsp dried sage
½ tbsp rosemary
1 tsp thyme
¼ tsp salt
¼ tsp black pepper
½ cup veggie broth
Directions:
1. Saute onions, garlic, celery, pecans and dried cranberries until the onions are tender.
2. Add the rest of the ingredients, and saute until the bread has soaked up the veg broth. Let cool.

Seitan Roast (serves 4-6 people)
Recipe adapted and inspired by Sam Turnbull’s Holiday turkey recipe: https://itdoesnttastelikechicken.com/best-vegan-turkey-roast-perfect-for-thanksgiving/

400g firm Tofu (weigh it out if you can)
3 tbsp nutritional yeast
3 tbsp water
1 tbsp white miso
1 tbsp onion powder
2 tsp better than bouillon veggie broth seasoning
1 tbsp garlic powder
½ tsp salt
1 tbsp dried thyme
1 tbsp dried sage
1 ½ cups vital wheat gluten
Basting ingredients
¼ cup vegan butter
4 cloves garlic, grated
1 ½ tsp soy sauce
½ tsp dried thyme
¼ tsp back pepper

Directions:
1. Blend all ingredients (except vital wheat gluten) together in a blender until incorporated (tofu might still be in small chunks, thats okay).
2. Add to a bowl with the vital wheat gluten and incorporate together, making sure not to knead the dough too much. Take the dough out of the bowl when it’s incorporated together and place onto a piece of parchment paper.
3. Using your fingers, flatten the dough out, until it is in the shape of a large rectangle.
4. Add cooked and cooled stuffing to the center, make sure to mound it up, this will help the seitan roasts shape. Once you have the stuffing in the center, fold the side on top, make sure to pinch them together so the stuffing doesn’t fall out, do the same with the sides.
5. Roll the loaf up in the parchment paper, and then roll and tie it tightly in cheesecloth, this will help the roast keep its shape when it is steamed.
6. Fill a large pot with some water, and place a steamer basket inside, making sure the basket is not submerged or covered by water. Place the roast in the steamer basket and steam for 1 hour. You may need to check on the water levels periodically so they dont run dry.
7. Once steamed, remove from the steamer, remove from cheesecloth and parchment paper and let cool before putting in the fridge overnight.
8. The next day, Mix all the basting ingredients together. Place roast in a baking tray and pour baste on top. Bake the roast at 400 for about 20 minutes. Remove and let cool. Enjoy!

Teriyaki brussel sprouts
1 lb brussels, washed, and cut in half
175 ml teriyaki sauce
1 tbsp sesame seeds
¼- ½ cup pecans
Directions:
1. Add brussel sprouts to a large mixing bowl, pour over sauce and sesame seeds. Mix well.
2. Transfer on to a baking sheet. Using the same bowl with sauce in it, place the pecans and mix until they are coated with teriyaki. Set aside.
3. Bake brussel sprouts at 400F for approx. 20-25 minutes. Make sure to check on them at the 10 minute mark and flip them. Add the pecans, and let bake till done.

Maple Glazed carrots
6-7 large carrots, peeled and chopped
2 tbsp maple syrup
2 tbsp mustard spicy brown or any mustard
1 tsp garlic powder
1 tsp onion powder
1-2 tsp olive oil
Directions: Place carrots in a bowl and mix together with the rest of the ingredients. Place on a baking sheet and bake at 400F for 20-25 minutes.

Easy Vegan Gravy
¼ yellow onion, chopped
3 garlic cloves, chopped
1 tbsp oil
½ cup flour
1 ½ tsp rosemary
1 tsp thyme
¼ tsp black pepper
1 tsp tamari (or soy sauce)
2 cups (500ml) vegetable broth
Directions:
1. On medium high heat in a small pot, saute onion and garlic until soft in olive oil. Add small amount of flour and mix well. This will create a very dry roux.
Add a small amount of vegetable broth until the flour forms a thick paste. Stir well and add more flour. Repeat until you have added all the flour.
Add dried rosemary, thyme, black pepper, and tamari and mix well. Add the rest of the vegetable broth using a whisk. It will take 1-2 minutes of stirring for the flour to dissolve.
Bring gravy to a boil, stirring often until it thickens to a nice consistency (about 3-5 minutes).
Remove from heat, let cool for a couple of minutes and then add gravy to a blender and blend until
smooth! Add more vegetable stock while blending for a thinner consistency.

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I’m Derek Simnett, a Certified Nutritional Practitioner.
I love calisthenics and making good food!
Check out my 2 year transformation: https://youtu.be/MUYqG3zEldc