Holiday Roast

This takes a little effort, but it’s really worth it. It makes for an impressive centerpiece to your holiday meal.

Dry Ingredients
2 cups vital wheat gluten
½ cup chickpea flour
½ cup nutritional yeast
1 Tablespoon onion powder
1/2 teaspoon turmeric
1 ½ teaspoon garlic powder
1 teaspoon white pepper
¼ teaspoon salt
2 teaspoons smoked paprika
½ teaspoon cayenne pepper

Wet Ingredients
12 ounces firm tofu, drained
1 ½ cups water
3 Tablespoons tamari
1 Tablespoon olive oil
2 Tablespoons tahini

Stuffing
2 cups Pumpkin, Cranberry, and Walnut Cornbread Dressing

1. Combine all of the dry ingredients in medium mixing bowl.
2. Blend the wet ingredients in a food processor or blender until mostly smooth, leaving just a hint of texture from the tofu.
3. Add this to the dry ingredients (or add the dry ingredients to the food processor if it’s large enough) and combine it until thoroughly mixed.
4. Place the mixture between two sheets of waxed paper on a flat work space and stretch it out with your hands, then roll it out with a rolling pin or wine bottle until it is approximately an 11-inch square about 1/3-inch thick.
5. Let the dough rest for about 10 minutes. (You can place a 9-x13-baking dish on top of it to keep it stretched.)
6. Preheat oven to 350 degrees F.
7. Remove the top layer of waxed paper, and spread about 2 cups of cornbread dressing evenly and firmly across the surface of the dough, allowing a 1-inch border all around.
8. Beginning at the edge nearest you, carefully roll up the dough around the stuffing, using the bottom layer of waxed paper to help you.
9. Press the edges of the dough to seal the roast.
10. Spray a sheet of aluminum foil with cooking spray.
11. Place the rolled roast, seam side down, on sprayed aluminum foil and enclose it, crimping the ends to seal the roast in the foil.
12. Carefully place the roast in a 9- x 13- baking dish.
13. Pour in enough water to come about halfway up the sides of the pan.
14. Place in the oven and bake for 90 minutes.
15. Open up the foil to expose the top of the roast and bake 10 minutes longer to brown.
16. When the surface of the roast is firm and golden brown, remove it from the oven, and let it rest for at least 10 minutes before slicing.
17. Using a serrated knife, cut the roast into 1/2-inch slices and arrange on a platter.

Servings: 12

Nutrition Facts
Serving size: 1/12 of a recipe (4.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving