Description
A savory and satisfying roast made with chickpeas and tofu, perfect for holiday gatherings.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained or 1 1/4 cup cooked chickpeas
- 6 ounces firm tofu, pressed for 10 minutes and cubed
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3 tablespoons cornstarch or tapioca starch
- 3 tablespoons rice flour (or chickpea flour)
- 2 teaspoons olive oil
- 1 teaspoon poultry seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground sage
- 1 tablespoon vegan Worcestershire sauce
- 2 teaspoons maple syrup
- 1 teaspoon balsamic vinegar
- 1.5 cups gluten-free stuffing or roasted veggies
Instructions
- In a medium bowl, combine gluten-free stuffing or roasted veggies, and toss with salt, pepper, and any additional herbs. Set aside.
- Preheat oven to 375°F (190°C).
- In a food processor, mix drained chickpeas, cubed tofu, salt, pepper, onion powder, and garlic powder until combined but slightly chunky.
- Gradually add cornstarch, rice flour, olive oil, poultry seasoning, and vegan Worcestershire sauce until well blended.
- Fold in the prepared stuffing mixture until combined.
- Shape the mixture into a loaf and transfer to a loaf pan or shape into a free-form loaf on a parchment-lined baking tray.
- Bake for about 45 minutes, basted midway with a mixture of maple syrup, balsamic vinegar, and oil.
- Let cool for 10 minutes before slicing.
Notes
Opt for organic chickpeas and tofu for the best flavor. This roast can be made ahead of time and frozen for quick future meals.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan roast, gluten-free roast, holiday meal
