Perfectly Mouth-watering Veggie Holiday Roast

Holiday cooking can be a daunting task but it doesn’t have to be! Let’s have fun this year and whip up something savory and flavorful that even our omni friends and family will enjoy (and request for next year too!) Here’s an tantalizing Vegan roast to get you in that foodie, Holiday spirit!

Vegan “turkey” Roast & Stuffing

recipe by


  • 14oz extra firm tofu

  • 1/3 cup sunflower oil

  • 1 3/4 teaspoon seasoned salt

  • 1 1/2 teaspoon nutritional yeast flakes

  • 1/4 teaspoon sugar

  • 3/4 teaspoons lemon juice

  • 2 1/2 teaspoons Bragg’s liquid aminos (or soy sauce)

  • 2 teaspoons sage (ground)

  • 1/4 teaspoon savoury

  • 1 cup vital wheat gluten

  • 1 1/2 cup prepared stuffing (unbaked)


  1. Place all ingredients except gluten flour in a blender. Blend until smooth

  2. Place tofu mixture in a bowl. Knead in gluten flour. Adjust amount of gluten flour as needed. Very little dough should be sticking to the side of your mixing bowl.

  3. Separate dough into 2 equal halves, then press each half into the bottom of a shallow bowl, until the dough extends about 1/2 inch up the side of the bowl.

  4. Spoon about 1 1/2 cup prepared stuffing into the center of one half. Press stuffing into dome. Place other dough half on top of dome, and press dough edges together.

  5. Place several cups of water in steamer and bring to boil. Wrap roast snuggly in cheese cloth, followed by aluminum foil, and place in steamer. Cover and steam for 1 hour.

  6. Remove roast from steamer, and remove aluminum foil and cheese cloth. Prepare baste, as described on

  7. Place roast in a baking dish, and pour baste over it. Cover baking dish with aluminum foil and bake at 350 degrees F for approximately 1 hour and 15 minutes. Check roast after 45 minutes of baking to re-baste, as needed.

  8. Serve and enjoy!

Holiday Stuffing


  • 2 celery stalks (finely chopped)

  • 1 medium onion (finely chopped)

  • 1 tablespoon olive oil

  • 14oz Pepperidge Farm cornbread stuffing

  • 2/3 cups brown rice (cooked)

  • 2 cups warm water

  • 1 teaspoon seasoned salt

  • 1/2 cup black olives (sliced)

  • 1/4 cup pecans (finely chopped)

  • 1/4 cup fresh cranberries (optional)

  • 1/4 cup mushrooms, canned (optional)


  1. Saute chopped onion and celery in olive oil for 5-10 minutes, or until onion is nearly clear.

  2. Mix all ingredients in bowl, then pour into baking dish.

  3. Bake at 350 degrees F for 10 minutes covered, then for an additional 5-10 minutes uncovered.…and if you’re so inclined, I would definitely whip up this amazing sauce below.

Ginger, Cinnamon, Cranberry Sauce

Recipe by


  • 4 cups of fresh or defrosted frozen cranberries

  • 1 cup filtered water

  • 1/2 cup freshly squeezed orange juice

  • 1/2 cup raisins

  • 1/2 cup dried cherries

  • 1/3 cup pure maple syrup, plus more to taste

  • 1 tablespoon finely grated orange zest

  • 2 teaspoons minced fresh ginger, plus more to taste

  • 2 teaspoons ground cinnamon, plus more to taste

  • Pinch of Celtic sea salt


  1. In a medium saucepan, combine all of the ingredients, and on a high heat, bring the mixture to a boil.

  2. Reduce the heat to medium-high, and simmer, uncovered for 10 to 15 minutes until some of the cranberries have burst open, and the mixture reduces and thickens.

  3. Smash the remaining cranberries with a wooden spoon or use a stick blender to reach your desired consistency.

  4. Remove from the heat, and allow to cool.

  5. Chill in the fridge for a few hours or overnight to allow the sauce to thicken and the flavors to infuse.

This tastes even better the next day.

Have a safe, happy and totally delicious Holiday!

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