Who doesn't love a gorgeous Sunday roast?! This recipe is perfect for if you want an authentic looking roast - it's super tasty and can be made entirely vegan. Good for our tummies and for the planet!
We hope you enjoy this vegan sprinkle of Christmas magic with your roast dinners this year - make it with your eco-love for that extra wow-factor. We got this recipe with a few small tweaks for personal preference from the Vegan Recipe Club - why not check them out too? Just click here.
Vegan roasts are a fab way to work at reducing your food waste and working with ingredients that you'll already keep in the house. It can be tricky to live as zero-waste as possible with food - but with a vegan roast you'll wont have to worry about leftovers again as they'll be too yummy to leave!
Lets start with the recipe for preparing the no-turkey roast.
You'll need to make sure you have the following ingredients on hand to make the no-turkey roast.
- A finely diced, brown onion
- 3 finely decided garlic gloves (or use the equivalent in garlic granules!).
- 160ml of plant-based milk (oat usually works best if you don’t like an overpowering taste!).
- 1 tbsp of your favourite syrup – we usually opt for maple.
- 1 teaspoon of salt
- 3 table spoons of miso paste (white).
- 100g of firm tofu, drained
- 60g of drained and rinsed chickpeas (it’s quicker to use pre-made but you can do them yourself too).
- 1 teaspoon of mustard (if you are so inclined… it’s a love or hate – but a secret yummy weapon!)
- 2 tea spoons of lemon juice (we prefer fresh, but again don’t worry if not).
- Freshly ground nutmeg (a pinch!)
- 1 tablespoon of sage, finely chopped
- 1 tablespoon of rosemary, finely chopped
- Half teaspoon of smoked paprika (or just normal, but smoked works best)
- 4 teaspoons of vegan stock powder – dissolve this on one tablespoon of boiling water and stir it right through.
- 285g of gluten flour
- 3 tablespoons of nutritional yeast (important for this)
- 70g of chickpea flour
Separate to the rest:
- 130g of dry stuffing mix, you can use any vegan friendly packet for this.
- 3 large sheets of dried bean curd skin – make sure it’s the spongy version though.
- Preheat the oven to 180 degrees Celsius fan/350 Fahrenheit/Gas Mark 4
- Chop and prep all of the veggies and herbs.
- Weigh out all your ingredients – it’s important to get the weights correct for this!
- Mixing stages:
- Fry the finely chopped onion off in a frying pan, adding the garlic once it becomes soft.
- Add the onion and garlic into a blender and add anything in that would be considered a ‘wet ingredient’. Make sure you blend this until all the bits are smooth!
- In a separate bowl, combine the 70g of chickpea flour, 3 tablespoons of nutritional yeast and 285 of gluten flour. Mix through well.
- Pour the blender mix into the dry ingredients slowly, mixing with your hands until you have a dough.
- Pour some flour down on the surface and pop the dough down on it. Knead this through, for at least 10 times. We’d recommend 15 to be sure.
- Using your hands, shape the dough into a rectangle that’s around 1 inch deep.
- Prepare your stuffing – but don’t bake it! You’re going to put it in the middle of the seitan dough, making sure you have enough space to fold up the top and bottom side of the dough over it.
- Roll the dough lengthways to ensure all the stuffing is fully covered.
- Now if you’d like to use yuba skin, you will need to rehydrate it underneath the tap with cold water. Then wrap them around the dough until it’s covered. It’s important you tie across it in three different places with baking string – don’t worry if it’s messy now, it will soon dry and crisp up.
- Now you’ll need a LARGE piece of foil – big enough to go around the dough and make it look like a Christmas cracker (kind of). So wrap it around, and twist at both ends to make sure it’s watertight.
- Place the wrapped dough, onto a deep baking tray. It needs to be deep as we’re going to fill it with about half an inch of water.
- Place the tray into the oven and cook for 45 minutes, turning once halfway through and to check the water. If it’s dried out, you’ll need to add more to the same amount.
- Once the roast is crisp and golden, remove from the oven and transfer it onto a baking tray, taking the foil off.
- At this point, it needs to be brushed with a little oil (whichever you’d prefer) and put back in the oven for 7 minutes.
Time to make those Vegan yorkshire puddings...
Your favourite: Vegan Yorkshire Puddings!
- Approximately 260g of self-raising flour (ensure it's vegan!).
- 1 and a half teaspoons of baking powder.
- 1 teaspoon of sea salt (our your best quality salt you have).
- 480ml of any vegan milk of your voice - whilst oat milk has less of an effect on the flavour, soy tends to hold up better.
- Vegetable oil
- Preheat the oven to 220 degrees celsius.
- Get your yorkshire pudding baking tin and pour a generous helping oil (about two teaspoons) into each hole.
- Get your measured out dry ingredients (the flour, baking powder and salt) and mix together in a bowl.
- Time to get your baking tray hot - place it into the oven for 4 minutes whilst you're prepping the next step.
- Add the milk in slowly, whilst whisking together. The batter should go completely smooth before you pour it into your serving jug.
- Remove the baking tray carefully, and quickly fill each hole with batter from your serving jug.
- Put the tray back into the oven for around 20 minutes - until the Yorkshires have risen and are looking a lovely shade of golden brown!
Wonderful! We hope you've got lots of your scrumptious vegan veggie ideas to hand - but if you need some more, why not check out this recipe video below?
Once you've pulled it altogether - use your favourite vegan gravy to serve. Yummy! Let us know how you get on in the comments below - we'd love to see photos on facebook or instagram if you're happy to share. Merry Vegan Christmas Cooking!