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    Home » Christmas Vegan Recipes

    Glutenfree Holiday Roast (Vegan)

    Published: Oct 25, 2021 · Modified: Oct 25, 2021 by Richa 56 Comments

    Jump to Recipe   Print Recipe

    This holiday season, try my vegan glutenfree holiday roast! It’s made with a mix of protein-rich chickpeas and tofu and comes filled with roasted vegetables and features a sweet and sticky glaze. Vegan, Gluten-free, nut-free!

    three slices of vegan glutenfree holiday roast with a side of veggies

    The holiday season is SO CLOSE and like every year I add a few mains to the blog collection.  Try my Vegan Nut roast Meatloaf or my  Lentil Quinoa Loaf. Those were highly popular last year.

    three slices of vegan glutenfree holiday loaf drizzled with gravy with a side of vegetables in the background

    This year I am going for a  glutenfree holiday roast made with chickpeas and tofu! This roast is rich and hearty and comes with a roasted vegetable filling and a sweet maple glaze for that umami. The mix comes together easily in a food processor and is gluten-free, nut-free and lentil-free!

    The chickpeas and tofu make a sturdy base. Tofu, chickpeas add volume, tofu makes it chewy a bit like seitan, rice flour and starch act as binders making the dough easy to work with. Make it into a cylinder roll or a stuffed roll. The glaze balances out the flavor so you get rich umami, creamy sweet roasted veg and a well seasoned savory “chickpea roast” all in one bite!

    vegan glutenfree holiday roast with a side of vegetables

    Serve it with my vegan gravy, mashed potatoes, cranberry sauce or pick any of the sides I listed at the end of the post!

    More mains for the holidays:

    • Lentil Quinoa Loaf 
    • Lentil Shepherd’s Pie
    • Chickpea Veggie Loaf
    • Shepherd’s Pie with Chickpeas
    • Cauliflower Alfredo, Spinach, Artichoke Lasagna
    • Easy Vegan Veggie Lasagna
    • Grilled Portobello with Garlic Sauce

    Print Recipe
    5 from 13 votes

    Vegan Gluten-free Holiday Roast

    This holiday season, try my glutenfree holiday roast! It's made with chickpeas and tofu, comes filled with roasted vegetables and features a sweet and sticky glaze. Gluten-free, nut-fre
    Prep Time20 mins
    Cook Time50 mins
    Total Time1 hr 10 mins
    Course: Main Course
    Cuisine: American
    Keyword: chickpea roast, glutenfree roast, vegan holiday roast
    Servings: 4
    Calories: 305kcal
    Author: Vegan Richa

    Ingredients

    For the roast:

    • 15 Oz can (15.98 oz) chickpeas, drained or 1 1/4 cup of cooked chickpeas
    • 6 ounces (170.1 g) firm tofu pressed for 10 minutes and cubed
    • 3/4 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 3 tablespoons cornstarch or tapioca starch
    • 3 tablespoons rice flour or you can also use chickpea flour
    • 2 teaspoon olive oil
    • 1 teaspoon poultry seasoning or use more of the herbs below
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1/2 teaspoon dried rosemary
    • 1/2 teaspoon ground sage
    • 1 tablespoon vegan Worcestershire sauce

    For the glaze:

    • 2 teaspoons maple syrup
    • 1/2 teaspoon dried rosemary or 1 teaspoon fresh rosemary chopped
    • 2 teaspoons Vegan Worcestershire Sauce
    • 1 teaspoon oil
    • 1 teaspoon Balsamic Vinegar

    for the stuffing

    • 1.5 Cups or more Glutenfree stuffing or roasted veggies of choice

    Instructions

    For the stuffing:

    • You can use any stuffing of choice, I use roasted root vegetables. (Fennel, sweet potato, leek, Golden beet chopped into equal size pieces, tossed in oil, salt, pepper, thyme, rosemary in a baking dish and baked until Golden)

    For the Roast

    • Press the tofu for 10 minutes if you haven't already. Add all of the ingredients to a food processor and process until the mixture is smooth and there aren't any chickpea pieces or tofu pieces there. Process for 30 seconds, then scrape and process again. It will become a pasty dough kind of consistency. If it is too crumbly, add in a tsp or 2 of water/broth and process again. See pictures for consistency.
    • Transfer the mixture to a parchment-lined baking sheet. Use a spatula to spread it out into a square or a rectangle about 8 inches in width.
    • Add the stuffing of choice and then roll the roast over. Use your parchment to roll as the mixture will be sticky, use parchment to bring the ends of the chickpea mixture together and then seal it using the spatula.
    • You can also seal the open ends. I like to leave it open.
    • Keep the parchment on the rolled roast and bake at 385 degrees Fahrenheit ( 200 deg C)  for 30 minutes. Then remove the roast from the oven.
    • Mix your glaze and brush all over and continue to bake for another 15-20 minutes. Let your roast cool at least 15 minutes before trying to slice. Use a really sharp knife or a serrated knife and slice.
    • Serve with mashed potatoes and gravy , cranberry sauce and other holiday fixings of choice.
      You can make the roast ahead. Bake until ready to glaze and refrigerate. Add the glaze and bake when needed.

    Notes

    nutrition doesn’t include stuffing. 
    Serve it with my vegan gravy, mashed potatoes, cranberry sauce or pick any of the sides I listed at the end of the post!
    Substitutions:
    •  Vegan Worcestershire sauce: use a mix of soy sauce, balsamic vinegar, and molasses 
    • chickpeas : use other white beans
    • tofu: this would be tricky to substitute as it helps make the roast chewy. You can use more beans but the roast will be very pasty. 

    Nutrition

    Nutrition Facts
    Vegan Gluten-free Holiday Roast
    Amount Per Serving
    Calories 305 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Sodium 522mg23%
    Potassium 449mg13%
    Carbohydrates 45g15%
    Fiber 10g42%
    Sugar 9g10%
    Protein 15g30%
    Vitamin A 70IU1%
    Vitamin C 3mg4%
    Calcium 141mg14%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    • the base of this vegan roast is a mix of chickpeas and tofu
    • rice flour and cornstarch helps the roast mix to hold together
    • my magic blend for this vegan roast is a mix of poultry seasoning, thyme, rosemary, sage and oregano along with onion and garlic powder
    • the glaze is a sweet and salty power-blend of maple syrup, balsamic vinegar and Worcestershire  Sauce
    • filling: you can use any stuffing of choice, I use roasted vegetables

    Tips:

    • The gluten-free roast will keep well for about 5 days in the fridge when properly stored
    • Feel free to add some sunflower seeds to the mix for some crunch
    • You can use tapioca starch instead of cornstarch and chickpea flour instead of rice flour

    ingredients needed for vegan glutenfree roast

     

    How to make Glutenfree Vegan Roast

    Ingredients for my vegan gluten-free holiday roast in food processor “ width=

    Make the roast. Press the tofu for 10 minutes if you haven’t already. Add all of the ingredients to a food processor and process until the mixture is smooth and there aren’t any chickpea pieces or tofu pieces there. It will become a pasty dough kind of consistency. Process in 1 minute batches

    chickpea tofu mix in a food processor


    Transfer the mixture to a parchment-lined baking sheet. Use a spatula to spread it out into a square or a rectangle about 8 inches in width.

    vegan chickpea roast mix being filled with roasted vegetables

    Add the stuffing of choice and then roll the roast over. Use your parchment to bring the ends of the chickpea mixture together and then seal it using the spatula.

    vegan chickpea roast on a piece of parchment paper

    You can also seal the open ends. I like to leave it open. Keep the parchment on the rolled roast and bake at 385 degrees Fahrenheit ( 200 deg C)  for 30 minutes. Then remove the roast from the oven.

     vegan chickpea roast on a sheet or parchment paper

    Mix your glaze and brush all over and continue to bake for another 15-25 minutes. Let your roast cool at least 15 minutes before trying to slice. The top skin will crack because of drying faster than the rest of the loaf. But it doesn’t affect the sturdyness of the loaf. Use a really sharp knife or a serrated knife and slice.

    glazed vegan chickpea roast ready for baking

    Serve with mashed potatoes and gravy, cranberry sauce and other holiday fixings of choice.

    glazed chickpea roast on a piece of parchment paper

    Sides to serve with this gluten-free holiday roast:

    This roast would go really well with Roasted Brussel Sprouts or Kabocha Squash.  Mashed Sweet Potatoes or regular Mashed Potatoes would also go excellently.  If you’re feeling adventurous, serve this roast with my Indian Mashed Potatoes

    three slices of vegan holiday nut roast filled with roasted vegetables

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Alena

      December 26, 2021 at 7:20 pm

      5 stars
      This is so great!! And so easy (once the stuffing is made- we used roasted veggies) & fancy-looking! This will definitely be on the menu for future holiday gatherings! Thank you!!

      Now I totally have gf calzones on my mind after successfully making a gf package of something..!

      Reply
      • Richa

        December 27, 2021 at 8:46 pm

        Yay!!

        Reply
      • Jenny

        January 15, 2022 at 2:23 pm

        5 stars
        This was so hood we made it on Thanksgiving and then I made another on ethernet nest day. This is very easy and surprisingly quick. Made a great dinner!

        Reply
        • Richa

          January 15, 2022 at 2:30 pm

          Awesome

          Reply
    2. Rach

      December 25, 2021 at 9:12 pm

      5 stars
      I’m not big on fake, replica meat, but this was a winner and not processed like the store bought ones. I helped my sister in law make this for Xmas and everyone loved it!

      Reply
      • Vegan Richa Support

        December 28, 2021 at 11:26 am

        yay!! ❤️❤️❤️❤️

        Reply
    3. Abby Kelley

      December 16, 2021 at 7:34 am

      5 stars
      Love this recipe! I added vegan sausage, fennel, leek and apple for the stuffing. I might double the glaze next time OR a gravy or sauce would be great too as did not make anything. Definitely bookmarking this one!

      Reply
      • Vegan Richa Support

        December 17, 2021 at 9:56 am

        yummmmyyyyy

        Reply
    4. Val

      December 15, 2021 at 9:24 am

      5 stars
      Got this in the oven now. Saw it on Instagram and realized I have all the ingredients. Not sure if I’m supposed to keep covered in parchment the last 20 min but have anyhow. Can’t wait to tuck in. Thanks for posting this.

      Reply
      • Vegan Richa Support

        December 15, 2021 at 11:33 am

        hope you enjoyed!!

        Reply
    5. Jwiltz

      December 01, 2021 at 2:04 pm

      5 stars
      This was excellent and we enjoyed it for Thanksgiving. It was very easy to make.

      Reply
      • Vegan Richa Support

        December 03, 2021 at 12:24 pm

        Awesome

        Reply
    6. Emily

      November 27, 2021 at 1:19 am

      5 stars
      Thank you for yet another super recipe! I stuffed mine with leak/onion/chestnut. Perhaps my food processor was too weak/small, but I found I had to add more liquid to get it going. Regardless, it was super yum, and received great approval from my meat-eating friends.

      Reply
      • Richa

        November 27, 2021 at 4:08 am

        Awesome! Glad you adjusted it and it worked out. A bit of moisture here and there doesn’t change the result. Just make sure that the mixture is not too dry/crumbly dough or not very sticky thin paste. Moisture content in chickpeas and tofus varies

        Reply
    7. Elaine

      November 24, 2021 at 8:27 am

      Do you drain the chick peas?

      Reply
      • Richa

        November 24, 2021 at 2:28 pm

        Yes

        Reply
    8. Sydney

      November 23, 2021 at 9:03 pm

      Anything I can sub for Worcestershire Sauce. Most of it has garlic & I can’t eat garlic, which I love.

      Reply
      • Richa

        November 24, 2021 at 5:41 am

        Use a mix of soy sauce and molasses

        Reply
    9. susan souza

      November 23, 2021 at 7:56 am

      making the holiday roast for the glaze do you add 1.5 cups of veggies to the glaze

      Reply
      • Richa

        November 24, 2021 at 5:47 am

        No it’s the stuffing. The title for stuffing was missed in ingredient list. Added that.

        Reply
    10. Geri Garrett

      November 21, 2021 at 9:58 am

      5 stars
      This was great!!! Now I’m wondering if you could make some kind of cutlets from the loaf mixture??

      Reply
      • Vegan Richa Support

        November 22, 2021 at 6:45 pm

        go for it!

        Reply
    11. GABRIELLE OTTAVIO

      November 21, 2021 at 7:18 am

      I was wondering if I can make 2 and freeze 1 for our Christmas or New Years roast- please advise

      Reply
      • Vegan Richa Support

        November 22, 2021 at 6:44 pm

        Yes!

        Reply
    12. Nikki

      November 20, 2021 at 5:43 am

      This looks great! Can the oil be left out of the recipe? Or what can I use instead of oil?

      Reply
      • Vegan Richa Support

        November 22, 2021 at 6:02 pm

        you can use stock

        Reply
    13. Monica

      November 19, 2021 at 4:43 pm

      I have 4 kids, they all grew up eating, and loving, the tofurky roast for thanksgiving and christmas, it was our tradition. One of my kids has been diagnosed at the beginning of 2021 with celiac disease so that tradition is out, but I’m thinking of using your recipe with a stuffing resembling the Tofurky’s… I think they’ll love it!

      Reply
      • Vegan Richa Support

        November 22, 2021 at 5:41 pm

        I hope they do love it =). let me know & happy holidays !

        Reply
    14. Lisa

      November 14, 2021 at 6:28 am

      5 stars
      This was so delicious! My entire family of 7 loved it!! I served it with roasted Brussels sprouts, roasted yellow potatoes, butternut squash and a simple brown gravy. I doubled the recipe, and the only thing I did differently was to use an entire 16 ounce block of tofu instead of the 12 ounces called for. It turned out beautifully with no cracking. I made a simple stuffing for the center out of toasted GF bread, sauteed carrot, onion and celery, a little sage and thyme and moistened it all with “no chicken” broth. It worked out perfectly. This was a trial run for Thanksgiving and this is going to be our go-to roast for the holidays from now on. Thank you for an outstanding GF recipe!!

      Reply
      • Richa

        November 14, 2021 at 10:11 am

        What a fabulous spread!! So glad it turned out so beautifully!

        Reply
    15. Laura

      November 13, 2021 at 11:41 am

      Since I am the only person in my family who eats vegan/plant-based, if I test drive this recipe early, can I freeze half to save for the main event? I would stuff with veggies. Thank you!

      Reply
      • Vegan Richa Support

        November 16, 2021 at 12:38 pm

        that would work

        Reply
        • Andrea Wayne

          November 22, 2021 at 7:57 am

          I’m planning on stuffing it with a traditional (but GF) bread stuffing. Does the stuffing need to be cooked ahead of time before rolling it into the loaf? Thanks!

          Reply
          • Vegan Richa Support

            November 22, 2021 at 6:48 pm

            yes, at least half or 3/4 cooked through separately

            Reply
    16. Anj

      November 07, 2021 at 8:05 am

      Hi Richa,
      Does the stuffing have to be cooked before putting in the tofu/chickpea roast?
      Thanks.

      Reply
      • Vegan Richa Support

        November 08, 2021 at 11:24 am

        no – but if you choose a veggie one then, yes, the veggies need to be cooked/ / roasted

        Reply
    17. trish moon

      October 31, 2021 at 6:17 pm

      5 stars
      Can’t rate this recipe high enough! And I can’t seem to find an easy way to share on facebook…..

      Reply
      • Richa

        November 01, 2021 at 10:18 am

        Yay!! There are share buttons at the bottom of the post. My earlier widget crashed and other scrollable ones aren’t website speed friendly

        Reply
    18. s

      October 28, 2021 at 9:51 pm

      5 stars
      was simple and turned out really good. I had a spinach and mushroom filling that i put some Mexican spices on. I added some miso to the tofu part and since i didnt have Worcestershire did balsamic, thyme and soya sauce.

      Reply
      • Richa

        October 29, 2021 at 1:15 am

        Awesome! That sounds like a great filling !

        Reply
    19. Susie

      October 26, 2021 at 2:26 pm

      5 stars
      Excellent roast! I love it and will feature for upcoming holidays for me!
      Easy and quick to prepare and reheats well.

      Reply
      • Richa

        October 26, 2021 at 3:02 pm

        Awesome!!

        Reply
    20. Douglas Mosier

      October 26, 2021 at 8:13 am

      I usually toss my tofu right in the freezer when I get home unless I’m doing something that needs it to be softer. Can I use a frozen block or should it be “store-fresh”?

      Reply
      • Vegan Richa Support

        October 26, 2021 at 10:41 am

        either will be fine. Previously frozen will be fine, especially since it’s being blitzed by the processor

        Reply
      • Richa

        October 26, 2021 at 3:02 pm

        Press the thawed tofu well and use. Should work ok

        Reply
    21. Margherita Abe

      October 25, 2021 at 1:09 pm

      Would substituting arrowroot for cornstarch work?

      Reply
      • Richa

        October 25, 2021 at 9:56 pm

        It should be ok

        Reply
    22. Margherita Abe

      October 25, 2021 at 11:42 am

      5 stars
      I can’t wait to try this…one question — can I use arrowroot instead of cornstarch?

      Reply
    23. Dna

      October 25, 2021 at 11:24 am

      I can’t wait to try this! Unfortunately I can’t eat garlic or onions. Do you think it would be too bland without them? Any suggestions as to what I might add that would make it good? Anything in the allium family or pepper family (like paprika) is an allergen for me.

      Reply
      • Vegan Richa Support

        October 26, 2021 at 10:24 am

        celery seed or fennel would be nice

        Reply
    24. Shelly L

      October 25, 2021 at 8:23 am

      Thank you for this new roast option! Looking forward to trying it. Will star rate once I do! Love the step by step photos. They are very helpful.

      Reply
      • Vegan Richa Support

        October 25, 2021 at 12:09 pm

        Awesome

        Reply
    25. Susie

      October 25, 2021 at 5:42 am

      I definitely want to make this Holiday Roast! I am so excited to see this recipe. Can you give me an approximation …how many cups of “stuffing” that you show in the pictures? I am thinking of using your Pumpkin Cornbread Stuffing.

      Reply
      • Richa

        October 25, 2021 at 10:19 am

        1 to 1.5 cup s

        Reply
      • Lynn

        October 25, 2021 at 10:45 am

        When you say “keep the parchment on the rolled roast and bake” …. do you mean keep it rolled in the parchment while baking the first 30 min.? I can’t wait to try this!

        Reply
        • Richa

          October 25, 2021 at 10:49 am

          Yes roll in it in the parchmet but don’t tuck it under so that you can open it up for glazing easily later

          Reply

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