Vegan Roast Feast is a delicious and easy-to-make plant-based main dish. We loved it at Thanksgiving and will make it again for the upcoming winter holidays. It was so easy, too. Tempeh is the most unusual ingredient, which is still something that can be found in many local groceries. I think this roast is great for any main dish event.
Simple to Make and Gluten-Free Vegan Roast Feast
It was so simple to make and turned out to be a perfect holiday main dish and there was plenty enough for a couple hungry vegans and a day or two of leftovers.
Outside, it’s crispy and inside it’s full of bread and rice stuffing.
The crispy layer on the outside of this vegan roast feast is a layer of rice paper wrappers. This is an optional step and is a personal preference. It’s “skin like.” I like the crispy layer but it would also be just fine without it.
The best thing is this vegan roast feast is not a roast beast. It’s made from healthy, tasty plant-based ingredients. Like :
My favorite spore. Mushrooms are earthy and “meaty.” They can also supply that “umami” flavor, which is savory and hearty. So they’re tasty, and also low in calories and high in protein. They’re rich in the B vitamins and contain selenium.
The mushrooms in this dish have been sauteed until tender and lightly browned. They add a lot of savory flavor.
If you’ve never tried it before, tempeh can sound pretty weird. It’s cakes made of cooked soybeans that are fermented and held together by Rhizopus oligosporus mold. Mmm. Yummy. No really, it’s awesome. And it adds more hearty flavor to this feast as well as loads of protein.
Tempeh is super versatile and can be sauteed, BBQed, baked, etc. For this, I’ve just taken it straight out of the package and put it in the food processor with everything else.
Short Grain Rice
The shorter the grain, the starchier the rice. That’s the basic rule of thumb. And the starchier the rice, the stickier it is. Sushi rice is medium grain, sticky rice. It can be used in this recipe. I didn’t have rice specifically labeled for sushi. For this recipe, I used Botan brand Cal Rose Rice. It’s grown in California and is low arsenic. It works really well for sushi, too.
The rice is what helps this all stick together and form a sturdy roast-like loaf.
The Crispy Outside
“Why do vegans make things that look or taste like real meat??” OK. I get it. Why burgers and chick’n and roast feasts? For me, they’re familiar foods and if they can be created with plant-based ingredients, I’m all for that. If those ingredients are easy to find and economical, too, that’s even better. That said, the outside of this is covered in a layer of rice paper wrappers, also known as spring roll wrappers. It looks like crispy skin. If that grosses you out, just omit this step. The roast will stay together without it.
If it doesn’t gross you out, no judgement from me. Just put a layer on the top of the vegan roast and brush with oil, then turn over and drape a layer on the bottom. The wrappers need to be soaked in warm water for about 15 to 30 seconds before using. I just run them under the faucet. Depending on the brand, they have varying amounts of tapioca starch and can border on being a little gummy if they have a lot. If you’d like this to be oil-free, just omit. It will still be good. As I said, I did put a rice and bread stuffing in the center and formed the loaf around it. You can also just form a loaf shape and leave it at that.
OK. Finally, on to the recipe.
Vegan Roast Feast Plant-Based Loaf
A vegan roast feast that's made from healthy and easy to find ingredients that can be found at most local groceries.
- 2 cups cooked medium grain rice
- 12 oz sliced mushrooms, sauteed in water or oil
- 8 oz tempeh
- 1/2 cup instant oats
- 1 tsp salt
- 1 tsp black pepper
- 1 ts8 sage
- 1/2 tsp thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp marjoram
- 1/2 tsp rosemary
- 1/4 tsp nutmeg
- 4 to 6 rice paper/spring roll wrappers
Cook the rice according to package directions and set aside.
Sautee the mushrooms.
Place all the ingredients except for the rice paper/spring roll wrappers in a large food processor and pulse until it's all finely ground and is a little smooth but still just a bit grainy. It will be sticking together really well at this point.
If stuffing, scoop out half the mix and spread about 1 inch thick on the bottom of a baking dish. Then pile the stuffing in the center and cover with the remaining mix, forming into a general load shape.
If not stuffing, just scoop out and form into a loaf shape.
If adding wrappers. Run rice paper/spring roll wrappers under water for 15 to 30 seconds until pliable, then drape over the top and wrap around the sides. Brush lightly with oil (omit this step for oil-free) and turn over. Repeat and cover the bottom of the loaf. Turn so the best side is up.
If not adding wrappers, just form into a loaf and brush lightly with oil (omit this step for oil-free).
Bake at 350 degrees F for 20 minutes, until the outside starts to brown.
Let stand for about 5 minutes before slicing and serving.
Need something to go with your vegan roast feast? How about these delicious sides?
Wild Rice Stuffing with Fruit
Best Mashed Potatoes Ever
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.