Vegan Roast Chick'n

 With fall being well underway, vegan roasts rise in popularity. For both thanksgiving and Christmas, vegan roasts are a good way for plant-based folks to enjoy a hearty protein meal while also avoiding animal products. This recipe is the perfect portion for the anticipated small family gatherings we have due to the pandemic. 

 

Vegan roast chick'n made from wheat gluten surrounded by heirloom carrots, potatoes, and cauliflower

 

1 cup vital wheat gluten

1/4 block tofu

1 veggie chicken bouillon cube (or a vegetable bouillon will do)

1 tsp poultry seasoning

1 tsp thyme

1 tsp sage

2 tsp garlic powder

2 tsp onion powder

1/4 cup olive oil  

1 tbsp maple syrup

1. In a large mixing bowl, add 1 cup vital wheat gluten 

2. In a high-powered blender, add tofu, vegan chicken bouillon, poultry seasoning, thyme, sage, garlic powder, and onion powder. 

3. Create a hole in the center of the wheat gluten and pour the blended mixture into the center. Then mix together to form a dough.

4. Knead the dough for about 10 minutes to form strands of gluten. Then wrap up in foil and place in a large pot with water. 

5. Bring the pot to boil and cover the lid to let it steam. Ensure that it is on medium heat so that it doesn't boil over. Boil for about 40 minutes.

6. Once it has steamed, slice up some of your favorite root vegetables. I used heirloom carrots and potatoes. Add a few splashes of olive oil and lightly coat them. Then add them to a baking dish. 

7. Place your roast in the center of the dish with the veggies surrounding them. Spread some maple syrup over it to keep it from drying up. 

8. Place in a preheated oven at 400℉ for 20 minutes. Let cool for 10 minutes and serve. Enjoy!