Skip to main content

Vegan Holiday Roast with Rich Red Wine Sauce

Perfect for the holidays – a roast full of festive Christmas flavors.

40 Min.

Preparation

1️. Prepare the vegan roast:

  1. Sauté mushrooms in hot olive oil for 2–3 minutes.
  2. Add onion and garlic, cook briefly until softened.
  3. Let cool, then blend with red wine, carrot, beans, tomato paste, mustard, balsamic, soy sauce, and herbs until smooth.

2️. Make the dough:

  1. Mix vital wheat gluten, chickpea flour, and nutritional yeast in a large bowl.
  2. Add the blended mixture and stir briefly with a spatula or mixer until a dough forms.
  3. Knead the dough well for 10 minutes.
  4. Cover and let rest for 15 minutes.

3️. Shape the roast:

  1. Form the dough into a compact rectangular or oval roast so it holds its shape during cooking.
  2. Spread the herb topping on your work surface and roll the roast in it until evenly coated.

4️. Prepare the sauce:

  1. Bring vegetable broth, red wine, soy sauce, onion, garlic, bay leaf, rosemary, and mushrooms to a boil in a pot, then reduce heat.
  2. Carefully slide the roast into the simmering liquid, cover, and cook for 1 hr 15 min, turning occasionally.

5️. Finish the sauce:

  1. Remove the roast and let it cool.
  2. Strain the liquid into a saucepan.
  3. Thicken with cornstarch if needed.
  4. Stir in fresh orange juice and maple syrup, and let it reduce slightly.

6️. Roast the vegan roast:

  1. Preheat oven to 180 °C (350 °F).
  2. Brush roast with mustard and sprinkle with black pepper.
  3. Heat olive oil in an ovenproof pan, sear roast on all sides, then roast in the oven for 15–20 minutes until done.

7️. Serve:

  • Slice thickly.
  • Serve with the rich red wine sauce.
  •  

Nutrition per serving (approx.)

  • Calories: 280 kcal
  • Protein: 25 g
  • Fat: 7 g
  • Carbohydrates: 25 g
  • Fiber: 8 g

Ingredients:

(6 servings)

For the vegan roast:

  • 150 ml hot vegetable broth
  • 50 g brown mushrooms, finely diced
  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 120 ml red wine
  • 50 g carrot, cooked and diced
  • 50 g black beans (canned), drained and rinsed
  • 2 tbsp tomato paste
  • 1 tbsp mild mustard
  • 2 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 2 tsp dried herbs (e.g., thyme, oregano, rosemary)
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tbsp black pepper
  • 300 g vital wheat gluten
  • 50 g chickpea flour
  • 2 tbsp nutritional yeast

For the rich red wine sauce:

  • 700 ml vegetable broth
  • 500 ml red wine
  • 1 tbsp soy sauce
  • 1 onion, quartered
  • 3 garlic cloves, whole
  • 1 bay leaf
  • 3 sprigs fresh rosemary
  • 50 g brown mushrooms, finely diced
  • 1–2 tsp cornstarch (for thickening)
  • Juice of 1 fresh orange + 1 tsp maple syrup

For the herb topping:

  • 1 tsp dried sage
  • 1 tsp oregano
  • 1 tsp cayenne pepper
  • 1 tsp rosemary
  • 1 tsp tarragon
  • 1 tbsp black pepper

For roasting:

  • 1 tbsp mild mustard
  • 1 tsp black pepper
  • 1 tbsp olive oil

More tasty dishes

© Cornelia Brückner. All rights reserved.