Vegan Christmas Roast Recipe | Hearty, Flavorful Holiday Main

I’ll never forget the first time I served this Vegan Christmas Roast to my family. I nervously sliced into it—and was met with a golden, juicy “chicken-style” roast that smelled heavenly.

I was so proud, and everyone dove in with enthusiasm. Over time I’ve refined the method, and now I want to walk you through making this show-stopping plant-based roast for your holiday table.

It tastes festive, hearty, and more than worthy of being your Christmas centerpiece. You can also enjoy dishes like this Creamy Pesto Chicken with Roasted Tomatoes Recipe if you’re exploring flavorful main course ideas for the holidays.

Ingredients Section

Here’s what you’ll need to make this Vegan Christmas Roast (which is really a seitan-based “roast chicken” style loaf with a glaze and veggies).
Note: approximately 8 servings

For the Seitan “Roast”

300 g firm tofu — gives moisture and binds into the dough
400 g canned butter beans (with their liquid) — adds creaminess and body
2 Tbsp vegan chicken seasoning (or mushroom bouillon) — gives “roasty” umami flavor
4 Tbsp olive oil — for richness and mouthfeel
1 tsp fine sea salt — to balance seasoning
1 Tbsp white miso paste — deepens savory notes
2 tsp rice vinegar (or apple cider vinegar) — adds brightness
350 g vital wheat gluten — the protein base that becomes meaty textured
6 sheets yuba (dried tofu skin) — to wrap around the roast, mimicking skin

For the Marinade / Glaze

3 cloves garlic, peeled — for aromatic punch
60 ml balsamic vinegar — for sweet-tangy richness
3 Tbsp olive oil — helps glaze adhere
2 tsp light soy sauce — extra savory seasoning
2 tsp dried parsley — herby element
1 tsp dried thyme — classic roast flavor
½ tsp ground black pepper — mild heat
3 Tbsp cranberry sauce — festive sweetness and glaze body

For the Roast Vegetables

3 carrots, peeled and roughly chopped
4 shallots, halved
200 g new potatoes
1 orange, cut into eighths
1 small bunch parsley (for garnish / freshness)
4 sprigs rosemary — for fragrance

Pro Tips & Why These Work

Don’t use frozen spinach or watery vegetables here; you want firm root veggies that roast well.
Freshly grate or crush garlic instead of using powder for better aroma.
Use good quality balsamic (not too sweet) to keep balance.
Vital wheat gluten must be handled right — don’t skip the kneading or the steaming step, or texture will suffer.
Rehydrate yuba just before wrapping so it’s pliable and doesn’t crack.

For another delicious holiday-worthy dish with a similar savory twist, try this Roasted Red Pepper Mozzarella Stuffed Chicken Recipe that also delivers rich flavor and a comforting feel.

Variations

You can tweak this roast to suit different dietary needs or flavor preferences:

Gluten-free version: Replace vital wheat gluten with a combination of chickpea flour + soy protein isolate or a commercial gluten-free meat substitute (texture will differ).
Oil-reduced: Use less olive oil or substitute with aquafaba (bean liquid) in the seitan mix.
Sugar-free glaze: Replace cranberry sauce with mashed fresh cranberries and a touch of stevia or date syrup.
Smoky twist: Add ½ tsp smoked paprika or chipotle powder to the marinade for a subtle smoke note.
Herb boost: Fold in chopped sage, savoury or sage and onion stuffing inside the roast for extra Christmas feel.

Cooking Time

Here’s how long everything will take:

Prep Time: 1 hour 30 minutes (including steaming and resting)
Cooking / Roasting Time: 1 hour
Total Time: 3 hours 30 minutes

Equipment you need

High-speed blender — to blend tofu, beans and wet mix into smooth consistency
Steamer (bamboo or electric) — to steam the wrapped seitan “breasts” until firm
Baking tray or roasting pan — to roast veggies and finish the roast
Greaseproof paper or muslin / cheesecloth — to wrap the seitan tightly
Sharp knife — for slicing cleanly
Basting brush — to glaze the roast during roasting

How to Make Vegan Christmas Roast (Vegan Roast Chicken Style)

Prepare the Seitan Dough

Blend tofu, butter beans (plus their liquid), vegan chicken seasoning, olive oil, salt, miso, and rice vinegar until very smooth. Then add vital wheat gluten and blend at low speed until it forms a stretchy, stringy dough. Let it rest wrapped to prevent drying.

Hydrate the Yuba & Shape Fillets

Cover yuba sheets in boiling water just until pliable, then drain. Divide the seitan dough into 8 pieces, shape each one into a fillet by tucking edges inward. Wrap each fillet with a sheet of yuba and then in greaseproof paper or muslin, very tightly.

Steam the Wrapped Seitan

Place the wrapped fillets into a steamer and steam for 1 hour. After steaming, allow them (still wrapped) to cool for at least 20 minutes while you preheat the oven to 200 °C (fan).

Prepare the Marinade & Roast with Veggies

While cooling, whisk together garlic, balsamic vinegar, olive oil, soy sauce, parsley, thyme, pepper, and cranberry sauce. Unwrap the fillets, place them on a roasting tray surrounded by carrots, potatoes, shallots, and orange pieces with rosemary.

Brush the glaze all over the fillets and roast for about an hour, basting mid-way, until the roast is golden and veggies caramelized. Serve garnished with parsley.

Additional Tips for Making this Recipe Better

From my kitchen trials, these touches really elevate this roast for me:

I always make the seitan dough a bit ahead (a few hours earlier), so it rests and develops flavor.
I wrap the seitan extra tightly (using kitchen twine over muslin) to avoid it puffing up during steaming.
I stir the glaze mid-roast and baste again so you get deeper caramelization.
I position stronger veggies (carrots, potatoes) nearer to the edges of the tray so they roast crisply.
I let the roast rest uncovered for 10 minutes before slicing—this helps it firm and slice cleanly.

How to Serve Vegan Christmas Roast

This roast deserves a centerpiece presentation. Place your roast fillets in the middle of a platter, surrounded by the roasted vegetables and scattered rosemary sprigs and parsley for color. Drizzle any leftover glaze or roasting juices over the top for extra shine. You can finish with citrus zest or pomegranate arils for a festive pop. Slice it at the table for a dramatic reveal.

Serve alongside mashed potatoes, vegan gravy, steamed greens (e.g. Brussels sprouts), cranberry sauce, and crusty bread. The contrast of golden roast, bright veggies, and deep glaze makes for a stunning Christmas plate.

Nutritional Information

Here’s a rough estimation per serving (of 8):

Calories: ~ 491 kcal
Protein: – about 25–30 g (from seitan, tofu, beans)
Carbohydrates: – ~ 40–50 g (veg, sauce sugars, beans)
Fat: – ~ 20–25 g (olive oil, tofu)

These values will vary slightly depending on your exact ingredients and serving size.

Make Ahead and Storage

Storage

Once cooled completely, wrap the roast tightly in plastic wrap or airtight foil. It will stay fresh for 3–4 days in the fridge.

Freezing

You can freeze slices or the whole roast. Wrap well (double layer) and it will last 2–3 months. Thaw in the fridge overnight before reheating.

Reheating

Reheat gently in a 160 °C oven (covered) for 20–30 minutes until warmed through. If slices are dry, brush some extra glaze or vegetable broth to revive moisture.

Why You’ll Love This Recipe

Here are some reasons I adore this recipe and why you’ll too:

Show-stopping centerpiece: It looks and feels like a traditional roast, giving your vegan holiday table a star dish.
Deep, layered flavor: The combination of seitan, miso, balsamic, cranberry, and herbs gives complex savory and sweet notes.
Versatility: The “roast chicken” style fillets are great on their own or sliced into sandwiches or leftover wraps.
Diet-friendly: Completely plant-based and adaptable (gluten-free options, reduced oil, etc.).
Satisfying texture: When done right, the roast is juicy, firm, with a bit of chew—very meatlike in experience.

Ash Tyrrell