I am sorry I left trying this recipe until Christmas, it SO good. I am also impressed by how easy it is to make, as are most of my favourite vegan recipes. I followed this recipe from ‘The Leafy Cauldron’ blog as a guide, but changed the method a bit and went my own (cheats) way with the stuffing. It might look plain in the photo, but don’t be deceived – this vegan roast is truly impressive and is very reminiscent of a chicken or turkey roast. The only improvement I can imagine is to make my own stuffing, which would transform it into a real masterpiece. But if you’re just wanting to put something together quickly that is guaranteed to be delicious, Christmassy and vegan, then you cannot go wrong here. I know we will make this again and again, DH said he’d like to make it every week!
(Would serve 6 on it’s own with a salad or vegetable side dish)
Ingredients for the roast:
- 700g firm tofu (I used a packet and a half of Woolworths Macro brand, the quality is quite good)
- 3 tbsp cornflour
- 1 Massel brand ‘chicken style’ vegetarian stock cube, dissolved in a dash of boiling water
- 1 tablespoon of Bragg’s Liquid All Purpose Seasoning (from health food shop), or soy sauce if you don’t have the Bragg’s (get some Bragg’s and try it – yum!)
- 1/4 teaspoon white or finely ground black pepper
Ingredients for the stuffing:
- 2 cups shop bought stuffing mix (I used Tandaco brand ‘sage and onion’)
- 1 cup water
- 1 small onion, diced finely
- 1 small handful of fresh sage and parsley, finely chopped
- In a large bowl, add all of the ingredients listed for the roast. Using a potato masher, mash it all together very well until the tofu is completely broken down. It should be the consistency of a very thick paste (don’t worry if there are small lumps, as long as the bulk of it is mushy).
- Line a bread pan or other long dish with non-stick baking paper or oil it well.
- Place 2/3 of the tofu mixture into the pan. Press down, out, into the corners and up the sides, leaving a long well along the centre for the stuffing to go into.
- Mix the stuffing ingredients in a separate bowl, leave for a few minutes to hydrate, then place into the well you’ve shaped in the tofu, pressing down a bit and smoothing the top. Make sure the stuffing stays in the well and does not go to the edges (you want the stuffing to be fully surrounded by the tofu meat, otherwise the roast will fall apart when slicing).
- Spoon the remaining tofu mixture on top of the stuffing, and press down thoroughly (especially the edges) to seal up the roast.
- Cover tightly with tin foil and bake in a preheated 180°C oven for 1 hour (1 hour and 15 minutes if not fan forced).
- Once baked, let it rest in the pan for 10 minutes before turning it out and carving for immediate serving. If you are making it ahead, cool the roast in the pan, and store in the fridge until needed. For our Christmas lunch I made my roasts the day before and one hour before lunch carved them up, arranged them in a baking dish, sprinkled a few drops of water over the top, covered with foil and reheated in the oven at 110°C. This is a great way to reduce your workload on the day.
We served this on Christmas day with a seitan mushroom roast, mushroom gravy, potato salad, red quinoa salad, curried rice salad, fresh salsa salad and home made dinner rolls (posts to come). My first vegan Christmas lunch was a great success and enjoyed by all – vegan and otherwise 🙂
Makes great leftovers too!