Gluten-Free, Vegan Festive Roast

vegan, gluten-free, holiday roast recipe on

[My plate from our impromptu Christmas dinner last week: simple arugula salad, Festive Roast with brown gravy (still working on that recipe), homemade cranberry sauce, roasted potatoes, roasted carrots.]

Have I got a treat for you today! I had intended to cook up–and post about–this incredible Festive Vegan Roast last week, as it was slated for Christmas dinner menu. Unfortunately, a raging flu virus had other plans, and the HH was felled like the last pin left standing in the bowling alley (“Steeeee-RIKE!”). While my guy slept for five days straight, I chipped ice off our cars, shoveled (and chipped ice off) our driveway, and employed every curse word I’ve ever learned while attempting to walk the dogs, slipping and sliding across sidewalks covered with three inches (7.6 cm) of sheer ice. Expletive! Ah, ain’t winter grand? Well, it’s New Year’s Eve tomorrow (yikes!), and that means YOU get to benefit from my tardiness this holiday season: I’m sharing this incredible dinner menu with you today! If you’re hosting a dinner party for New Year’s (or even if you just want a special dinner at home), I’ve got you covered from appetizer to dessert. Here’s what we’ll be eating at our “Delayed Christmas” celebration:


Candida Diet, Vegan, Gluten-Free New year's recipes on

To be honest, we’ll likely skip the appetizer here in the RH household, opting for a salad instead. But if you’re serving others, try out any of the Fourteen Fabulous Nibbles and Dips I posted yesterday! Soup/Salad:

Raw Kale Salad recipe on

I can’t help it. . . this one is always my favorite salad. Definitely mixing up a big bowl to start off our meal!

Candida Diet Creamy Potato Leek Soup Recipe on

If you’re more of a soup fan, try this lovely Creamy Potato-Leek Soup, or this Apple and Red Wine Soup (different and delightful–with a non-alcoholic version if you’re on the ACD). Main Dish:

Vegan, Gluten-Free Festive Roast Recipe on

This spectacular Festive “Roast” with gravy (see the recipe at the end of this post). Although I never got to taste the famous Field Roast before I went gluten-free, I used to love seitan and have been determined to create my own, gluten-free, vegan roast for a few years now. And finally–I’ve done it! Just as the HH could eat meat every day, I think I could eat this Festive Roast every day. It’s substantial, robust, savory and filling. It slices beautifully, holds its shape, and has a texture that’s firm on the outside while remaining moist inside. And the taste is. . . blissful. Even the HH adored it, declaring, “Hey, you should make this again.” High praise, indeed, from the meat-eater!

Cute dogs Elsie and Chaser on

“Mum, we’re meat-eaters, too. Except we don’t know if we’d like that roast, since you won’t share it with us. . . darn those onions!–I mean, expletive!”

Side Dishes:

Vegan, dairy-free rutabaga gratin on

Along with the salad, we’ll be having this Rutabaga Gratin, mashed potatoes (the HH’s fave), and these brussels sprouts. Desserts:

vegan, candida diet chocolate chestnut mousse tart on

I just can’t serve a special meal with only one dessert. This year, we’re going to enjoy my recent Chocolate Chestnut Mousse Tarts, alongside a scoop of Cranberry Ice Cream. Oh, yum. And now, as we prepare to leave 2013 behind, I wish you all a very happy, celebratory and satisfying transition to the New Year, and a great year ahead! I can’t wait to see what 2014 holds. Big Hugs! xo Ricki

Vegan, Gluten-Free, Candida Diet Roast Recipe on

[Here’s the roast again, pictured with the Potato Croquettes recipe I posted a while back and topped with caramelized onion gravy.]

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  1. Oh no, the HH got the Great Toronto Christmas Plague of C2013 too? Glad you escaped, at least! xo

  2. This looks delicious – I am a sucker for roasts – preferably without seitan – we will have veg haggis for dinner tonight but I think I would be just as happy with your festive roast. Sorry to hear HH has been so poorly – hope the festive dinner is all the most enjoyable for appreciating his good health – and you take care of yours with slipping and sliding about out in those cold streets. Happy New Year – hope 2014 is happy and healthy and full of wonderful surprises – and some rest

    • Thanks so much, Johanna! And I think the veg haggis is a tradition in your house, isn’t it? (Or am I just thinking of the haggis nachos?). 😉 I’m keeping my fingers crossed that the HH stays well through tomorrow so we can ring in the new year in good health! Thanks for the good wishes–and yes, some REST would be amazing. 😉 xoxo

  3. This roast sounds delicious – what a great mix of seasonings and herbs! I hope you’re both moving well and truly out of illness and into health for the start of the new year. Happy 2014!

  4. Mmm, this sounds good, and easy, I shall make it in the New Year:) I’ll bet the leftovers would be great in a sandwich! Have a healthy and happy 2014.

  5. Happy New Year, Ricki! Lovely recipe.

    Woof woof to the girls.


  6. Well, thanks, Ricki! My brain has been contemplating a substitute for field roast and seitan for a long time, but I never could decide on what to do. I think I’ll just try your solution, though planning ahead has never been my strong point. 🙂 Too late for tonight, but there’s always another opportunity, isn’t there? I even have all the ingredients! Hope the HH is feeling up to eating, though perhaps not to ice-chipping. (Except maybe for lemonade.) I feel for you as far as the weather goes, I really do. I’ve had to call on my repertoire of expletives many-a-time in Wisconsin. Here in Seattle, it’s a boring 47˚F and drizzling, as usual. So dull. Happy New Year!

    • Ha ha! Well, I’ve never tried the seitan one, so I can’t promise this is the same, but we loved it. The HH is *almost* back to normal (or, his normal), so hopefully all will be well. And right now, I’d appreciate above-freezing weather, grey or not!! Happy New Year to you, too–hope it’s a great one! xo

  7. I just made this and it taste great! What a terrific substitute for seitan. I bought dill, a huge bag of oats and a potatoe at the store , but seems it went missing from the store to my house. I had a sweet potatoe on hand so used it and substituted the dill with the brine from a jar of dill pickles I had in the fridge. This looked so good , and I was eager to try it so I used what I had. Next time around, I will use the original recipe and see how it “should” taste. Now on to the quizza and the rutabaga.


    • So glad you liked it, Connie! Never thought to use dill pickle brine–quite different from actual dill–but now I have something new to try. 😉 Thanks so much for stopping back to let me know. And I hope you love the quizza (it’s a fave over here) and rutabaga! 😀

  8. Pat Meadows says

    Hi Ricki – This looks great. I must be gluten-free (not candida, but IBS) and I cannot eat any oats either; not even the certified GF oats. Any suggestions for a sub? I’d really like to be able to try it.

  9. I made the roast for Thanksgiving. Everyone loved it! I will make it at Christmas again. Thanks for the great recipe!

    • So glad to hear that, Joan! Thanks so much for coming back to let me know. I’m actually working on a slight twist to this for Christmas. . . so check back during the month! 😀

      • I did the nutrition calculator at
        Recipe Nutrition Calculator

        Recipe name

        Number of servings
        Serves people
        Ingredients Calories Carbs Fat Protein Sodium Sugar
        Valley Sun – Sundried Tomatoes, 5 tbsp(s) 16 1 1 0 19 1 Ico_delete
        California Olive Ranch (500ml) – Extra Virgin Olive Oil, 2 tbsp (15mL) 240 0 28 0 0 0 Ico_delete
        Carrots – Raw, 1 large (7-1/4″ to 8-1/2″ long) 30 7 0 1 50 3 Ico_delete
        Onions – Raw, 1 large 63 15 0 1 5 6 Ico_delete
        Garlic, 3 Cloves – Raw, 2 Cloves 9 2 0 0 1 0 Ico_delete
        Potatoes – Red, flesh and skin, raw, 1 potato large (3″ to 4-1/4″ dia) 266 59 1 7 22 4 Ico_delete
        Pumpkin Seeds Raw – Organic, 0.33 cup 211 7 18 9 7 0 Ico_delete
        Bob’s Red Mill Gf Rolled Oats – Rolled Oats, 0.66 cup dry 251 0 0 0 0 0 Ico_delete
        Bob’s Red Mill – Garbanzo Bean Flour, 0.33 cup(s) 145 24 3 8 7 4 Ico_delete
        Bob’s Red Mill – Raw Potato Starch, 4 tbsp 160 0 0 0 0 0 Ico_delete
        Seasoning – Bragg Liquid Aminos (Scanned)*, 1 tbsp(s) 0 0 0 2 960 0 Ico_delete
        Add Ingredient
        Total: 1,391 115 51 28 1,071 18
        Per Serving: 174 14 6 4 134 2

        I figured it made 8 servings.

        • Joan, this is amazing–thank you so much for doing all this work! So if I’m reading it correctly, each slice (8 servings) has 174 calories? Holy moly–I think I might need 2 slices with the calories that low! 😉 This will really help folks–much appreciated. 😀

  10. Hi, I’m not gluten free and not sure where I can get chickpea flour from. Would plain flour work the same? Or any other flour easy to buy from a supermarket?
    And would it be okay to use cornflour in place of potato starch?
    Any help much appreciated, this looks delicious 🙂

    • Hi Kat,
      I’m not sure about the non gluten-free flour, since I’ve never used it. The chickpea flour is a pulse/bean/legume flour (whichever term you’re used to!), so it adds protein and also binds the roast. If you could, I’d replace it with an equal amount of another bean flour or legume such as soy flour or lentil flour (or any other). You could probably get away with cornstarch (the squeaky powder) instead of potato starch, but not the flour, as the texture would be entirely different. That said, feel free to try it out and play with it yourself–I’m sure it will still taste good, just might not hold together as well! (And if you do, come back and let us all know how it turned out!). Happy holidays!

      • Thanks Ricki, Found the chickpea flour… it’s called gram flour in the UK! Managed to find potato starch in a local health food shop as well so all made according to the instructions. Found I had to add a bit more flour as it was quite wet, but so far so good. Done the first cooking of it today in preparation for dinner tomorrow. Smells amazing so far, looking forward to tasting it. Happy holidays to you too 🙂

        • I think gram flour is similar, but not identical (maybe why you needed more?). But glad you found it! It should lose some of the moisture overnight, and become firm enough to slice. Hope you enjoy! 🙂


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