Why You’ll Love This Recipe

Perfect for special occasions – A beautiful and satisfying main dish for holiday feasts.
Rich, meaty texture – Made with protein-packed ingredients like lentils, tofu, or seitan.
Customizable flavors – Infused with herbs, spices, and a delicious glaze.
Great for meal prep – Make it ahead of time and reheat before serving.
100% plant-based – No dairy, eggs, or meat, making it perfect for vegans and vegetarians.

Ingredients

2 cups cooked lentils (or chickpeas)
1 1/2 cups vital wheat gluten
1/2 cup breadcrumbs
1/2 cup vegetable broth
1/4 cup soy sauce or tamari
1/4 cup nutritional yeast
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon salt

For the Glaze:

1/4 cup maple syrup
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a skillet, heat olive oil and sauté the onion and garlic until softened.
In a food processor, blend the cooked lentils (or chickpeas) until slightly mashed. Transfer to a large mixing bowl.
Add the sautéed onions and garlic, then mix in the vital wheat gluten, breadcrumbs, vegetable broth, soy sauce, nutritional yeast, and seasonings.
Knead the mixture for 2-3 minutes until it becomes firm and elastic. Shape it into a loaf or roast form.
Wrap the roast in parchment paper and aluminum foil, twisting the ends to seal it. Place it on a baking sheet.
Bake for 45 minutes, then remove the foil and brush the roast with the glaze.
Return it to the oven for another 15-20 minutes, brushing with glaze every 5 minutes for a caramelized crust.
Let the roast rest for 10 minutes before slicing. Serve warm with your favorite holiday sides.

Servings and Timing

Servings: 6-8
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes

Variations

Gluten-Free Version: Replace vital wheat gluten with chickpea flour and increase breadcrumbs slightly to maintain structure.
Mushroom-Infused: Add finely chopped mushrooms for a richer, umami-packed roast.
Stuffed Roast: Fill the center with sautéed mushrooms, spinach, or cranberry stuffing for an extra festive touch.
Spicy Kick: Add cayenne pepper or chili flakes for some heat.

Storage/Reheating

Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap the roast tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm slices in the oven at 350°F (175°C) for 10-15 minutes or heat in a skillet over medium heat with a splash of vegetable broth.

FAQs

Can I make this roast ahead of time?

Yes! You can prepare the roast a day in advance, store it in the fridge, and bake it when ready.

What can I use instead of lentils?

Chickpeas, black beans, or even mashed tofu work well as substitutes.

How do I get a crispy outer crust?

Brushing the roast with glaze multiple times during the final bake helps achieve a caramelized, crispy coating.

Can I cook this in an air fryer?

Yes! Cook at 375°F (190°C) for about 30-35 minutes, flipping halfway through for even crispiness.

What side dishes go well with this roast?

It pairs beautifully with mashed potatoes, roasted vegetables, cranberry sauce, and vegan gravy.

Is this recipe kid-friendly?

Absolutely! The mild flavors and soft texture make it a great option for kids.

Can I make this nut-free?

Yes! Just ensure your breadcrumbs and other ingredients are nut-free.

What can I use instead of vital wheat gluten?

For a gluten-free version, try oat flour or a mix of chickpea flour and ground flaxseed.

Can I stuff this roast with filling?

Yes! You can add a stuffing of sautéed mushrooms, nuts, or cranberries before rolling it into shape.

How do I keep the roast from drying out?

Brushing it with glaze and baking it covered for most of the cooking time helps retain moisture.

Conclusion

This Vegan Holiday Roast is the ultimate plant-based centerpiece for your festive meals. With a rich, meaty texture and a savory glaze, it’s a delicious and satisfying option that even non-vegans will love. Serve it alongside your favorite holiday sides for a memorable feast!

Vegan Holiday Roast

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Author: Ava
Total Time: 1hour 15min
Yield: 8servings

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Description

This Vegan Holiday Roast is the ultimate plant-based centerpiece for Thanksgiving, Christmas, or any special occasion. Made with protein-rich lentils, flavorful herbs, and a caramelized glaze, this hearty and satisfying roast has a deliciously crisp outer layer and a tender, meaty texture. Perfect for vegans, vegetarians, and anyone looking for a festive meat-free main dish!

Ingredients

For the Roast:

2 cups cooked lentils (or chickpeas)
1 ½ cups vital wheat gluten
½ cup breadcrumbs
½ cup vegetable broth
¼ cup soy sauce or tamari
¼ cup nutritional yeast
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried rosemary
½ tsp black pepper
½ tsp salt

For the Glaze:

¼ cup maple syrup
2 tbsp soy sauce
1 tbsp balsamic vinegar
1 tsp Dijon mustard

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Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Sauté onion & garlic: Heat olive oil in a pan and cook the onion and garlic until soft.
Blend lentils: In a food processor, blend lentils (or chickpeas) until slightly mashed. Transfer to a mixing bowl.
Mix ingredients: Add sautéed onion and garlic, then mix in wheat gluten, breadcrumbs, vegetable broth, soy sauce, nutritional yeast, and seasonings.
Knead the dough for 2-3 minutes until firm and elastic. Shape into a loaf or roast.
Wrap & bake: Wrap the roast in parchment paper and aluminum foil, sealing the ends. Bake for 45 minutes.
Glaze & finish: Remove foil, brush with glaze, and bake for another 15-20 minutes, brushing with glaze every 5 minutes for a caramelized crust.
Rest & serve: Let the roast rest for 10 minutes before slicing. Serve warm with holiday sides.