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!
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.
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!
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
Vegan Gluten-free Holiday Roast
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 , see subs in notes
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. Uncover the roast(if it’s too cracked, just roll it so the bottom I cracked side is top now for the glaze)
- 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.
Video
Notes
- Vegan Worcestershire sauce: use a mix of tamari 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
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
How to make Glutenfree Vegan Roast
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
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 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 15-25 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.
Serve with mashed potatoes and gravy, cranberry sauce and other holiday fixings of choice.
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
Amanda
This was superb!! So happy to now have a go to GF option for Thanksgiving! Thank you! I’ll leave it in the oven for at least another 10 minutes next time (could have been that the stuffing I used was too wet or because I had something else in the oven with it). Flavors were spot on and it was surprisingly manageable to make!
Vegan Richa Support
Thank you!
Michelle
SO GOOD! Thank you for this wonderful recipe! I used roasted vegetables for the stuffing. The one I made for Thanksgiving was devoured, so I made another one the next day.
This is the only vegan, gluten free worcestershire sauce I could find. Description says vegetarian and wheat free, but the label on the bottle says vegan and gluten free.
https://www.amazon.com/dp/B07SXWVQJL?psc=1&ref=ppx_yo2ov_dt_b_product_details
Vegan Richa Support
Thank you, Michelle!
Jo G
I made this last evening as a ‘try out’ for my Christmas family offering. It was delicious. The recipe loosely reminded me of a recipe I used to make called ‘Mock Goose’. This was made of a layers of savoury red lentil mixture which then covered a sage and onion stuffing. So instead of using roast vegetables I made a moist sage and onion stuffing. It worked very well. Many a time a festive meal becomes too heavy, this was not: it was just right. Thanks for posting.
Vegan Richa Support
Sounds wonderful!
Brittany J
Wow, wow, wow. This was so good! Honestly, I wasn’t sure what I would think, since I’m not big on tofu, but I was so impressed. The glaze is a game changer.
Vegan Richa Support
Thank you!
Kate
This was so delicious!! I made it for thanksgiving and it was a perfect substitution. I loved how quick putting it together was! I accidentally put a whole thing of tofu in instead of 6 ounces, oops. I adjusted the seasonings and it still came out amazing! I will definitely be making this again (correctly). But hey, a recipe that still tastes great even when messed up is a great recipe!
Vegan Richa Support
Haha it definitely happens 🙂 I’m so glad you enjoyed.
Koali
Do you think I could use all tapioca flour? I’m gonna probably try anyway and report back. This recipe looks amazing and I will definitely also try it again when I can get rice flour!
Vegan Richa Support
You can use tapioca flour, but note that it might change the texture. Tapioca tends to add a hint of chewiness. Looking forward to hearing how it turns out!
Carol
Made this today for Thanksgiving. (Up to the glazing point) Tripled the recipe and it seems to have come out great, even with a few adjustments. I added some hydrated soy curls for 1/3 of the chick peas (only had one can). I’ll try to post pics on IG. Another great recipe!
Vegan Richa Support
Wonderful! Thanks so much.
Carol
FYI, Annie’s brand vegan Worcestershire Sauce isn’t gluten free
Richa
Thanks for letting me know. I have the substitution listed in the notes . Do you know any gf worchestershire ?
Trisha
The Wizard’s vegan worchesterchire sauce is gluten free!
Valentina
I made this the thanksgiving last year and I’m going to make it again this year! So good and easy!
I used spinach and mushrooms for the filling.
Vegan Richa Support
Thank you!
Annette
My aunt made this for lunch today and it was absolutely delicious. I’ll be making this at Christmas!
Vegan Richa Support
Happy Holidays 🎄
Alena
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..!
Richa
Yay!!
Jenny
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!
Richa
Awesome
Rachel
This looks AMAZING!! If making a loaf instead (unstuffed), any idea how best that adjust the cooking time?
Vegan Richa Support
The cook time for a loaf will be similar. Add the glaze after 30 minutes, and check for browning after another 10-15 minutes.
Rach
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!
Vegan Richa Support
yay!! ❤️❤️❤️❤️
Abby Kelley
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!
Vegan Richa Support
yummmmyyyyy
Ollie's mom
This is fantastic! I made it with roasted veggies, using what I has on hand. I’ll definitely make it again!
Vegan Richa Support
Yum!
Val
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.
Vegan Richa Support
hope you enjoyed!!
Jwiltz
This was excellent and we enjoyed it for Thanksgiving. It was very easy to make.
Vegan Richa Support
Awesome
Emily
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.
Richa
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
Elaine
Do you drain the chick peas?
Richa
Yes
Sydney
Anything I can sub for Worcestershire Sauce. Most of it has garlic & I can’t eat garlic, which I love.
Richa
Use a mix of soy sauce and molasses
susan souza
making the holiday roast for the glaze do you add 1.5 cups of veggies to the glaze
Richa
No it’s the stuffing. The title for stuffing was missed in ingredient list. Added that.
Kathy
Do you bake it rolled up in parchment paper then glaze it and bake it more without the parchment wrapped around it?
Vegan Richa Support
That’s correct, it should be roasted uncovered after adding the glaze.
Geri Garrett
This was great!!! Now I’m wondering if you could make some kind of cutlets from the loaf mixture??
Vegan Richa Support
go for it!
GABRIELLE OTTAVIO
I was wondering if I can make 2 and freeze 1 for our Christmas or New Years roast- please advise
Vegan Richa Support
Yes!
Nikki
This looks great! Can the oil be left out of the recipe? Or what can I use instead of oil?
Vegan Richa Support
you can use stock
Monica
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!
Vegan Richa Support
I hope they do love it =). let me know & happy holidays !
Lisa
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!!
Richa
What a fabulous spread!! So glad it turned out so beautifully!
Brenda Jones
I saw you said you used 16 oz block of tofu instead of 12 oz, I thought recipe said 6 oz?
Please advise. Thanks
Vegan Richa Support
The recipe uses 6 ounces. I hope you enjoy!
Laura
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!
Vegan Richa Support
that would work
Andrea Wayne
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!
Vegan Richa Support
yes, at least half or 3/4 cooked through separately
Anj
Hi Richa,
Does the stuffing have to be cooked before putting in the tofu/chickpea roast?
Thanks.
Vegan Richa Support
no – but if you choose a veggie one then, yes, the veggies need to be cooked/ / roasted
trish moon
Can’t rate this recipe high enough! And I can’t seem to find an easy way to share on facebook…..
Richa
Yay!! There are share buttons at the bottom of the post. My earlier widget crashed and other scrollable ones aren’t website speed friendly
s
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.
Richa
Awesome! That sounds like a great filling !
Susie
Excellent roast! I love it and will feature for upcoming holidays for me!
Easy and quick to prepare and reheats well.
Richa
Awesome!!
Douglas Mosier
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”?
Vegan Richa Support
either will be fine. Previously frozen will be fine, especially since it’s being blitzed by the processor
Richa
Press the thawed tofu well and use. Should work ok
Margherita Abe
Would substituting arrowroot for cornstarch work?
Richa
It should be ok
Margherita Abe
I can’t wait to try this…one question — can I use arrowroot instead of cornstarch?
Dna
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.
Vegan Richa Support
celery seed or fennel would be nice
Shelly L
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.
Vegan Richa Support
Awesome
Susie
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.
Richa
1 to 1.5 cup s
Lynn
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!
Richa
Yes roll in it in the parchmet but don’t tuck it under so that you can open it up for glazing easily later