This Vegan Roast is a comforting, savory main dish that brings the satisfaction of a traditional holiday roast to your table without the meat. Made with a base of mashed chickpeas and tender steamed root vegetables like carrots, celery, and parsnips, this loaf is packed with earthy flavors from tamari, sea kelp, and aromatic spices. The addition of breadcrumbs, nuts, and fresh herbs gives it a hearty texture and rich depth. It&# 226;ÂÂs an excellent choice for weeknight dinners or as a centerpiece for special occasions. Simple to prepare with pantry staples, this recipe is a reliable favorite for any vegan or vegetarian gathering.
Vegan Roast
Description
This Vegan Roast is a comforting, savory main dish that brings the satisfaction of a traditional holiday roast to your table without the meat. Made with a base of mashed chickpeas and tender steamed root vegetables like carrots, celery, and parsnips, this loaf is packed with earthy flavors from tamari, sea kelp, and aromatic spices. The addition of breadcrumbs, nuts, and fresh herbs gives it a hearty texture and rich depth. It is an excellent choice for weeknight dinners or as a centerpiece for special occasions.Ingredients
Directions
-
If using dried chickpeas, soak them overnight in water, then cook until tender. Drain and mash thoroughly.
-
Steam the carrots, celery, and parsnips (or turnips) until tender but not mushy.
-
In a large bowl, mash the cooked chickpeas and steamed vegetables together.
-
Add the crumbled bouillon cubes, cinnamon, tamari, sea salt, sea kelp, and cayenne pepper to the mashed mixture. Mix until smooth and well combined.
-
Stir in the finely chopped raw onion, bread cubes, ground nuts or seeds, chopped parsley, buckwheat flour, arrowroot powder, and pressed garlic.
-
Use your hands to mix all ingredients thoroughly until the mixture holds together and is uniform in texture.
-
Preheat the oven to 350ðF (175ðC).
-
Oil a 9x13 inch low baking dish. Line the bottom with wax paper or parchment paper, then oil the paper.
-
Transfer the mixture to the prepared dish and shape it into a 3-inch high oblong loaf with rounded top and edges.
-
Bake for 80-90 minutes, or until the loaf is well-browned on top and firm to the touch.
-
Allow the roast to cool slightly before removing from the pan. Slide the loaf onto a serving platter using the paper liner.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 97.2kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 6.0mg1%
- Total Carbohydrate 16.8g6%
- Dietary Fiber 6.8g28%
- Sugars 6.8g
- Protein 6.5g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This roast keeps well in the refrigerator for 5-7 days. It can also be frozen for longer storage. Thaw in the fridge before reheating.
Bean Substitutions: You may substitute the chickpeas with pinto, kidney, or adzuki beans. Ensure they are cooked and mashed similarly.
Serving Suggestions: Serve with a vegetarian or mushroom gravy for a complete holiday meal. Garnish with peeled tomato flowers or radish roses for a festive presentation.
Finishing Touch: For a glistening finish, brush the top of the loaf with a thin coating of flax oil or another fresh, natural oil before serving.
Yield: This recipe serves 4-6 people.
