Go Back
Vegan Christmas Roast Recipe
Ash Tyrrell

Vegan Christmas Roast Recipe

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.
Print Recipe Pin Recipe
Total Time 3 hours 30 minutes
Ingredients Method Notes

Ingredients
  

  • 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
  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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).
  4. 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.

Notes

  • 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.