Holiday Roast Roll

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BlankHoliday Roast Roll

Source: Veggie Life (Christmas Special Edition 2002)

 

*I've adapted this recipe to gluten-free and tested it on my family

(although you may choose to use wheat bread crumbs instead). I'll post the

recipe as I prepared it and then add a note at the end, telling of

what I will do differently for Thanksgiving dinner this year. This is

festive and delicious! It sounds much more difficult to prepare than it

actually is. This recipe is a " keeper " . . .inexpensive, festive, and makes

a beautiful presentation. ~ LaDonna

 

Tofu Roll:

 

2 lbs. firm tofu, not silken

4 Tbsp. arrowroot or cornstarch

2 Tbsp. nutritional yeast

2 tsp. powdered agar

1 1/2 tsp. onion powder

1 1/2 tsp. garlic powder

1 tsp. salt

 

3 1/2 cups Herbed Stuffing (recipe to follow)

 

You'll also need: parchment paper, plastic wrap, and aluminum foil.

 

1. In a food processor, puree all roll ingredients, stopping to scrape down

the sides, as necessary. Mixture will be fairly stiff; don't add liquid.

Preheat oven to 350 degrees F.

 

2. On a work surface, lay down 2 -- 16-inch long pieces of plastic wrap,

over-lapping them about 2 inches, lengthwise. Spoon tofu mixture onto

plastic wrap and spread out into an 8 x 12-inch rectangle, about 1/2 inch

thick. Make sure thickness is even all around.

 

3. Lay a third sheet of plastic wrap on a work surface, and on it mound the

stuffing, forming it into a roll about 11 inches long. Carefully transfer

the stuffing roll to the center of the tofu rectangle (eliminating plastic

wrap).

 

4. Now is the time to summon an assistant. With one person on each end of

the plastic wrap, gring the two sides together. The tofu will meet over the

top of the stuffing roll, encasing it. Gently press together and smooth out

any places, including ends, that have stuffing showing through; twist and

tie ends with twine to seal.

 

5. Securely wrap roll in 2 layers of aluminum foil, making sure no plastic

is exposed. Place on a baking sheet and bake for 1 hour and 15 minutes.

Remove from oven, let cool in wrappings, and refrigerate until 1 hour before

serving.

 

6. To serve, carefully remove aluminum foil and plastic. Wrap with fresh

foil, place on a baking sheet, and bake at 350 degrees F. until heated

through, about 30 minutes. Remove foil and transfer roll to a serving

platter. Decorate as desired. (Nice decorated with portobello mushroom

slices and sage leaves). Serve with mushroom gravy.

 

 

Herbed Stuffing (recipe):

 

1 large onion, diced

1 Tbsp. vegetable oil

3 celery ribs, diced small

1 Tbsp. dried sage

1 tsp. chopped rosemary

1 tsp. caraway seeds

5 cups bread cubes (I used cornbread and tapioca and ricebreads)

1/2 - 3/4 cup vegetable stock (I used water and Chicken-style seasoning)

Salt (and pepper)

 

In a large skillet, or Dutch oven over medium heat, saute onion in oil,

stirring frequently, until golden, about 15 minutes. Stir in celery, sage,

rosemary, and caraway seeds and continue cooking for about 2 minutes. Add

bread cubes and toss to combine. Turn off heat and slowly add vegetable

stock, tossing to combine, until mixture is moistened. Season to taste with

salt and pepper.

 

***Generally I don't use plastic wrap in baking, nor do I allow aluminum

foil to come into contact with food. I decided to follow the instructions

given, but to add several layers of parchment paper between the food and the

plastic wrap. I'm not sure this really protected us from the dangers of

baked plastic, but I decided it was " once a year " and we would probably be

okay.

 

***Next time I will add more flavoring to the tofu mixture. It was abit

bland (although we did not serve it with gravy, which would help). The

flavor and texture was great, but I think it needed more onion powder,

garlic powder, and some Bragg's Liquid Aminos. We don't use pepper either,

so omitted it from the stuffing.

 

***The stuffing was delicious, but it didn't stick together enough to

statisfy me. I think gluten bread crumbs become doughier, and I used gluten

free.. Next time I'll

add either a flax gel or tapioca/potato starch to the stuffing. The

stuffing recipe contains abit more that the tofu mixture needs. . .you may

with to leave about 1/2 cup of the stuffing mixture out of the filling.

 

***The end result is beautiful! This makes a rolled " log " of " skin " that

looks like a regular vegetarian roast. When sliced it makes beautiful rings

of shell and stuffing inside. I think cashew gravy would be a delicious

addition to this recipe.

 

***I'm quite delighted to find a recipe that is vegan, gluten-free, and

FESTIVE for the holiday table!

 

http://www.Christian-Vegan-Cooking

http://www.

http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving

http://www.AllNaturalSweetenerRecipes