I love how this roast brings the comfort and tradition of holiday meals into a plant-based format without sacrificing flavor or presentation. The texture is meaty and satisfying, thanks to the vital wheat gluten, while the mushroom and herb base delivers a rich, savory depth. It’s a dish that I can prep ahead of time, and it always becomes the highlight of any celebration.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
olive oil
medium onion, chopped
white mushrooms, chopped
garlic, minced
low sodium soy sauce
water
cannellini beans, rinsed and drained
nutritional yeast
Better Than Bouillon – no chicken base
vegan Worcestershire sauce
granulated garlic
granulated onion
dried rosemary
dried thyme
ground sage
smoked paprika (optional)
ground white pepper
vital wheat gluten
Optional Glaze:
low sodium soy sauce
avocado oil (or any oil)
light brown sugar
Directions
I preheat the oven to 400°F (200°C).
In a large pan, I heat 2 tablespoons of olive oil over medium heat and sauté the chopped onion until translucent (about 2–3 minutes). I then add the garlic and cook until fragrant.
I stir in the mushrooms and cook them for 10–12 minutes until they’ve browned and the pan is dry. Then I deglaze with soy sauce and cook for another minute, scraping the pan.
After letting the mixture cool slightly, I measure out 2 cups for the roast base.
In a food processor, I combine the mushroom mix with the remaining oil, water, beans, nutritional yeast, bouillon, Worcestershire, and all seasonings. I blend for a couple of minutes until the mixture is cohesive but not fully smooth.
In a mixing bowl, I add the vital wheat gluten and the blended mixture, stirring until it comes together. I knead the dough for 5 minutes, let it rest, then knead for another minute.
I shape the dough into a loaf (about 8 inches long), wrap it tightly in parchment paper and then foil, twisting the ends.
The loaf bakes for 80 minutes, and I flip it halfway through for even cooking.
After baking, I let the roast rest for 20 minutes before unwrapping.
To finish, I brush on a glaze made from soy sauce, oil, and brown sugar, then broil for a few minutes to caramelize, repeating once if desired.
Servings and Timing
This recipe serves 8 people and takes about 110 minutes in total:
Prep Time: 30 minutes
Cook Time: 80 minutes
It’s perfect for a main course at a holiday gathering or special occasion dinner.
Variations
I sometimes swap the white mushrooms for a mix of cremini or portobello for a deeper flavor.
To add extra bite, I mix in chopped nuts or sunflower seeds during the dough stage.
I use different herb blends depending on the season—Italian seasoning or herbes de Provence work well too.
For a smokier version, I add a few drops of liquid smoke to the food processor mix.
If I want a gluten-free option (though it won’t be the same texture), I skip vital wheat gluten and try lentil-based loaves.
Storage/Reheating
I store leftovers tightly wrapped in the fridge for up to 5 days. To reheat, I slice and warm the pieces in a covered pan with a splash of broth or water, or wrap in foil and bake at 350°F until heated through. The roast also freezes well—wrapped in foil and stored in a freezer bag for up to 3 months. I thaw overnight in the fridge before reheating.
FAQs
Can I make this roast ahead of time?
Yes, I often make the roast a day in advance. It actually firms up and slices better after chilling, and the flavors continue to develop overnight.
What if I don’t have a food processor?
I can finely chop everything by hand or use a blender in batches. The texture might be a little different, but it still works.
Can I skip the glaze?
Definitely. The glaze adds a lovely finish, but I’ve served the roast without it and it’s still delicious.
What is vital wheat gluten, and can I substitute it?
Vital wheat gluten is the protein from wheat and gives the roast its meaty texture. Unfortunately, it can’t be substituted in this recipe. It’s essential.
How do I serve this roast?
I slice it into thick pieces and serve with vegan gravy, mashed potatoes, or roasted vegetables. It’s also great in sandwiches the next day.
Conclusion
This Vegan Holiday Roast is my go-to for festive meals. It’s rich, hearty, and full of deep savory flavor, with a beautiful presentation that makes it feel special. Whether I’m feeding a plant-based crowd or introducing someone to vegan cooking, this dish always delivers warmth and satisfaction.
This savory vegan holiday roast dish is packed with herbs, mushrooms, and rich umami flavor—perfect as a festive centerpiece for plant-based holiday meals.
Ingredients
Main Roast:
3 tablespoons olive oil, divided
1 medium onion (about 1 cup), chopped
16 oz white mushrooms, chopped
5 cloves garlic, minced
1 ½ tablespoons low sodium soy sauce
½ cup water
½ cup cannellini beans, rinsed and drained
¼ cup nutritional yeast
2 tablespoons Better Than Bouillon – no chicken base
1 ½ tablespoons vegan Worcestershire sauce
1 ½ teaspoons granulated garlic
1 ½ teaspoons granulated onion
1 ½ teaspoons dried rosemary
1 ½ teaspoons dried thyme
1 teaspoon ground sage
1 teaspoon smoked paprika (optional)
¼ teaspoon ground white pepper
280 grams (2 ¼ cups) vital wheat gluten
Optional Glaze:
1 tablespoon low sodium soy sauce
1 tablespoon avocado oil (or other oil)
1 tablespoon light brown sugar
Instructions
Preheat Oven to 400°F (200°C).
Sauté Vegetables: In a large pan, heat 2 tbsp oil. Add onion and sauté for 2–3 minutes until translucent. Add garlic and sauté for 30–60 seconds.
Add mushrooms and cook for 10–12 minutes until deeply browned and dry. Stir in soy sauce and cook 30–60 seconds. Remove from heat and cool slightly. Measure out 2 cups of this mixture.
Blend Filling: In a food processor, blend the 2 cups of mushrooms with remaining oil, water, beans, nutritional yeast, bouillon, Worcestershire, and all herbs/spices. Process until mostly smooth.
Make Dough: In a mixing bowl, combine vital wheat gluten and blended mushroom mixture. Stir, then knead for 5 minutes. Rest for 5 minutes, knead briefly again.
Shape into a loaf (~8″ x 3.5″). Wrap in parchment, then foil, twisting the ends.
Bake: Bake for 80 minutes, flipping halfway. Let cool 20 minutes before unwrapping.
Optional Glaze: Mix glaze ingredients. Brush on loaf and broil on low for 2–3 minutes until caramelized. Repeat once if desired.
Notes
Use precise measurements for consistency.
Do not substitute vital wheat gluten—it’s essential for structure.
Ensure mushrooms are fully dry when sautéing to enhance flavor and texture.
