This holiday season, try my glutenfree holiday roast! It's made with chickpeas and tofu, comes filled with roasted vegetables and features a sweet and sticky glaze. Gluten-free, nut-fre

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 50 minutes
  • Total time: 70 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: American

Ingredients

For the roast:

  • 15 Oz can chickpeas, drained (or 1 1/4 cup of cooked chickpeas)
  • 6 ounces firm tofu (pressed for 10 minutes and cubed)
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 3 tablespoons cornstarch or tapioca starch
  • 3 tablespoons rice flour or you can also use chickpea flour
  • 2 teaspoon olive oil
  • 1 teaspoon poultry seasoning (or use more of the herbs below)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon ground sage
  • 1 tablespoon vegan Worcestershire sauce (, see subs in notes)

For the glaze:

  • 2 teaspoons maple syrup
  • 1/2 teaspoon dried rosemary or 1 teaspoon fresh rosemary chopped
  • 2 teaspoons Vegan Worcestershire Sauce
  • 1 teaspoon oil
  • 1 teaspoon Balsamic Vinegar

for the stuffing

  • 1.5 Cups or more Glutenfree stuffing or roasted veggies of choice

Method

For the stuffing:

  1. You can use any stuffing of choice, I use roasted root vegetables. (Fennel, sweet potato, leek, Golden beet chopped into equal size pieces, tossed in oil, salt, pepper, thyme, rosemary in a baking dish and baked until Golden)

For the Roast

  1. Press the tofu for 10 minutes if you haven't already. Add all of the ingredients to a food processor and process until the mixture is smooth and there aren't any chickpea pieces or tofu pieces there. Process for 30 seconds, then scrape and process again. It will become a pasty dough kind of consistency. If it is too crumbly, add in a tsp or 2 of water/broth and process again. See pictures for consistency.
  2. Transfer the mixture to a parchment-lined baking sheet. Use a spatula to spread it out into a square or a rectangle about 8 inches in width.
  3. Add the stuffing of choice and then roll the roast over. Use your parchment to roll as the mixture will be sticky, use parchment to bring the ends of the chickpea mixture together and then seal it using the spatula.
  4. You can also seal the open ends. I like to leave it open.
  5. Keep the parchment on the rolled roast and bake at 385 degrees Fahrenheit (200 deg C) for 30 minutes. Then remove the roast from the oven. Uncover the roast(if it’s too cracked, just roll it so the bottom I cracked side is top now for the glaze)
  6. Mix your glaze and brush all over and continue to bake for another 15-20 minutes. Let your roast cool at least 15 minutes before trying to slice. Use a really sharp knife or a serrated knife and slice.
  7. Serve with mashed potatoes and gravy, cranberry sauce and other holiday fixings of choice. You can make the roast ahead. Bake until ready to glaze and refrigerate. Add the glaze and bake when needed.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.