Vegan Holiday Roast

veganhuggs.com

Suzanne Riome

Enjoying a primarily plant-based lifestyle

3 tablespoons olive oil , divided

1 medium onion (about 1 cup)

16 ounces white mushrooms , chopped (see note #1)

5 cloves garlic , minced

1 ½ tablespoons soy sauce , low sodium

½ cup water

½ cup cannellini beans , rinsed and drained (or any white beans)

¼ cup nutritional yeast

2 tablespoons Better Than Bouillon - no chicken base (see note #2)

1 ½ tablespoons vegan Worcestershire sauce (see note #3)

1 ½ teaspoons granulated garlic

1 ½ teaspoons granulated onion

1 ½ teaspoons dried rosemary

1 ½ teaspoons dried thyme

1 teaspoon ground sage

1 teaspoon smoked paprika (optional)

¼ teaspoon ground white pepper (sub black pepper)

280 grams vital wheat gluten (2 ¼ cups) *see note #4 & #5

subheading: Glaze (optional):

1 tablespoon soy sauce , low sodium

1 tablespoon avocado oil or any oil

1 tablespoon light brown sugar (sub maple or agave)

subheading: Recommended Equipment:

Food Processor

Large Baking Dish

Large Skillet

Large Mixing Bowl

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