Vegan Holiday Roast with Sage StuffingPrint
For the Sage Stuffing:
- 1/2 cup finely diced onions
- 1/2 cup finely diced celery
- 1/2 cup finely diced carrots
- 1 1/2 tsp. fresh, minced garlic
- 2 Tbsp. unrefined corn oil
- 1/2 tsp. ground sage
- 1/4 tsp. chopped basil
- 3/4 tsp. salt
- 1/8 tsp. ground black pepper
- 3 Tbsp. faux-chicken broth powder or vegetable bouillon
- 1 cup water
- 2 cups whole-wheat or white bread crumbs
- 1/4 cup coarsely chopped dry sweetened cranberries
- 1/4 cup coarsely chopped roasted pecans
For the Vegan Holiday Roast:
- 1 1/2 lbs. extra-firm tofu, patted dry and cut into small pieces
- 2 Tbsp. arrowroot or cornstarch
- 3 Tbsp. vegan broth powder
- 3/4 tsp. salt
- 1/4 tsp. ground white pepper
- 1 1/2 tsp. agar-agar flakes or 1 tsp. agar-agar powder
- 2 Tbsp. barley malt syrup
- 2 Tbsp. water
- Sauté the onions, celery, carrots, and garlic in the oil for 5 minutes.
- Add the sage, basil, salt, pepper, and broth powder and sauté for 5 more minutes.
- Add the water and bring to a simmer. Stir in the bread crumbs, cranberries, and pecans just until incorporated. Cook for a few minutes until the mixture is firm, then remove from the heat.
- Place the tofu, arrowroot, broth powder, salt, pepper, and agar-agar flakes in a food processor and blend into a smooth paste.
- Dissolve the barley malt syrup in the water and set aside.
- Preheat the oven to 350°F.
- Oil and flour a loaf pan (or oil, then line with parchment paper). Spread a layer of the tofu mixture inside the pan, lining the bottom and all four sides. (Spread only a thin layer on the ends.) Use all but about 1 cup of the mixture.
- Firmly but gently press the stuffing into the pan, on top of the tofu mixture. Cover the stuffing with the remaining tofu, carefully sealing the edges. Cover the pan with foil, making certain the foil doesn’t come into contact with the tofu.
- Bake for 30 to 40 minutes. Remove the foil, glaze the top of the loaf with the dissolved barley malt syrup, turn the oven up to 450°F, and continue baking for 10 minutes. Remove from the oven and allow the loaf to cool for about 10 minutes. Unmold, slice, and serve hot with a sauce of your choice.
Makes 8 servings (1 medium roast)
This recipe was adapted with permission from The Classical Vegetarian Cookbook by Ron Pickarski.