[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:
Appetizers:
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:
I can’t help it. . . this one is always my favorite salad. Definitely mixing up a big bowl to start off our meal!
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:
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!
“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:
Along with the salad, we’ll be having this Rutabaga Gratin, mashed potatoes (the HH’s fave), and these brussels sprouts. Desserts:
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
[Here’s the roast again, pictured with the Potato Croquettes recipe I posted a while back and topped with caramelized onion gravy.]
Gluten-Free and Vegan Festive Roast with Rich Brown Gravy
This roast makes a great main dish for a hearty meal, and paired with the gravy, it’s a standout main dish for any special occasion. Note that you must prepare the roast the day before you intend to eat it; otherwise, the texture straight from the oven will seem far too soft and mushy inside, and you will curse me for posting an inferior recipe. But trust me: after cooling and resting in the refrigerator overnight, the roast emerges firm, solid, yet moist and tender on the inside. . . . totally irresistible. This roast is worth the time it takes to make it!
For the Roast (must be prepared 24 hours in advance):
3 large sundried tomatoes, sliced
1/4 cup (60 ml) boiling water
2 Tbsp (30 ml) extra virgin olive oil, preferably organic
1 large carrot (aboutΒ ounces or 130 g), grated
1 large onion, chopped
2 cloves garlic, sliced
1 large redskinned potato (about 200 g), grated (no need to peel)
1/2 cup (120 ml) vegetable broth or stock
1 Tbsp (15 ml) dried basil or 3 Tbsp (45 ml) fresh basil, chopped
1 tsp (5 ml) dried oregano
1 tsp (5 ml) dried dill or 1 Tbsp (15 ml) fresh dill
2 Tbsp (30 ml) dried parsley or 1/4 cup (60 ml) chopped fresh parsley
1/2 to 3/4 tsp (2.5 to 3.5 ml) fine sea salt, to taste
1/3 cup (45 g) raw pumpkin seeds
2/3 cup (70 g) gluten-free old-fashioned rolled oats (not quick-cook or instant)
1/3 cup (40 g) chickpea (garbanzo bean) flour
1/4 cup (60 ml) potato starch
1/2 tsp (2.5 ml) baking powder
1 Tbsp (15 ml) Bragg’s aminos, wheat-free tamari or soy sauce
1-1/2 tsp (7.5 ml) apple cider vinegar About 1 Tbsp (15 ml) more oil, for coating the roast, optional
The day before you intend to serve it, cook the roast: Line a cookie sheet with parchment paper, or spray with nonstick spray. Preheat the oven to 325F (170C).
In a small bowl, pour the boiling water over the sundried tomatoes and allow to soak for 5 minutes; drain and set aside.
In a large nonstick frypan, heat the oil over medium heat and add the carrot, onion and garlic. SautΓ© until the onion is translucent, about 5 minutes. Add the potato, broth, basil, oregano, dill, parsley and salt and stir to combine. Lower heat to medium-low, cover and cook, stirring occasionally, until the potato is soft and all the broth has evaporated, about 10 minutes. Then, continue to cook another 5 minutes or so until the potato is just beginning to brown. Remove from heat.
Meanwhile, in the bowl of a food processor, whir the pumpkinseeds, oats, chickpea flour, potato starch and baking powder until powdered, until the pumpkinseeds and oats are no larger than breadcrumbs. Add the warm vegetable mixture, the reserved sundried tomatoes, the Bragg’s and apple cider vinegar to the processor, and blend until you have a thick and slightly gluey dough. Allow to sit for 5 minutes.
After 5 minutes, turn the dough onto the cookie sheet. Wet your palms with water, then shape the dough into a “roast” shape, a domed oval about 8 inches long, 6 inches wide, and 3 inches tall at its highest. Smooth the top and sides.
Bake the roast for an hour, then remove from the oven and brush with the additional 1 Tbsp (15 ml) olive oil. Rotate the cookie sheet, then continue to bake another 20-30 minutes, until the top is dry and lightly browned and the bottom of the roast is deep brown. Remove from the oven and cool to room temperature, then cover in plastic and refrigerate overnight, or at least 8 hours.
When ready to serve, preheat oven to 350F. Cover the roast with foil and bake until heated through, about 30 minutes. If necessary, brush the roast with vegetable broth to prevent the outside crust from becoming too dry.Β Slice and serve with Caramelized Onion Gravy or brown gravy. Makes 6-8 servings. May be frozen.
Suitable for: ACDΒ Stage 2 and beyond, sugar-free, gluten-free, dairy-free, egg free, soy-free, nut free, vegan, low glycemic.
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Oh no, the HH got the Great Toronto Christmas Plague of C2013 too? Glad you escaped, at least! xo
Yep, he REALLY got it. Did you, too?? So far, I’ve escaped. Keeping fingers crossed. . . π
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?). π 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. π xoxo
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!
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.
Thanks so much, Christine! π Hope yours is a great one, too!
Happy New Year, Ricki! Lovely recipe.
Woof woof to the girls.
xo,
–Amber
Thanks, Amber! Same to you and the family. Here’s to a fabulous 2014! π xo
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. π 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 47ΛF 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
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.
Tx
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. π 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! π
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.
Thanks!
Pat
Hi Pat,
You can use quinoa flakes instead–just add a bit more (maybe 2-3 Tbsp more). That should do it! π
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! π
I did the nutrition calculator at myfitnesspal.com
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! π This will really help folks–much appreciated. π
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 π
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 π
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! π