It’s hard to believe it, but Thanksgiving is right around the corner! Thankfully, there are lots of options for wonderful store-bought vegan roasts now, but in case you want to make your own, we’ve got you covered with this recipe that is going to be in the upcoming book, Vegan Sandwiches Save the Day.
For Thanksgiving or other holiday feasts, cut thick slices, and pan-fry or roast them in the oven in a little broth before slathering with gravy and serve with mashed potatoes.
For daily enjoyment, thinner slices make incredible sandwiches. You can go traditional or try it with this innovative raspberry-miso recipe idea from Celine Steen that features the slices. No matter how you serve it, you can’t go wrong.
Lovely photo courtesy of Celine Steen from the blog, Have Cake, Will Travel, co-author and photographer.
- ½ cup (91 g) cooked navy beans
- ½ cup (120 ml) dry white wine
- ½ cup (120 ml) vegetable broth
- 2 tablespoons (30 ml) fresh lemon juice
- 2 tablespoons (30 ml) olive oil
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ¾ teaspoon dried sage
- ½ teaspoon mustard powder
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- ½ teaspoon fine sea salt
- ¼ teaspoon celery seed
- 1¼ cups (180 g) vital wheat gluten
- ¼ cup (30 g) nutritional yeast
- 2 tablespoons (15 g) garbanzo flour or soy flour [use garbanzo flour for soy-free]
- 2 tablespoons (24 g) instant tapioca
- One 12-inch (30-cm) piece of foil
- In a blender, combine the navy beans through (and including) the celery seed. Blend until smooth.
- In a medium bowl, combine the gluten, yeast, garbanzo flour, and tapioca.
- Pour the liquids into the dry ingredients and mix with a fork. Add an additional tablespoon of broth (15 ml) or gluten (9 g) if needed to make a soft, workable dough.
- Knead a few minutes, squeezing to be sure all ingredients are combined.
- Transfer to the foil. Form into a roll about 6-inches (15-cm) long.
- Roll the foil around the mixture, twisting the ends to enclose the mixture.
- Prepare a steamer and steam the roll for 1 hour 15 minutes.
- Let cool completely before slicing thinly, using a sharp, serrated knife and cutting in a seesaw motion.
- Store leftovers tightly wrapped in the fridge, for up to one week or freeze airtight.