Prep time 15 minutes
Cook time 2 hours 40 minutes
Total time 2 hours 55 minutes
Easter lunch should be a time of indulgence! If you are looking for a perfect main course for a holiday feast, with a bit of wow-factor, this roast “tenderloin” is sure to please! With incredible meaty texture, packed with holiday flavors, this recipe will take your holiday meals to the next level. You can’t beat a classic roast!
10 cups sourdough bread, cut into small cubes and toasted
4 tablespoons vegan butter
1 onion, chopped
1 parsnip, chopped
1 cup celery stalk, chopped
4 cloves garlic, pressed
4 cups button mushrooms, sliced
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
Sea salt and freshly ground black pepper, to taste
2 cups vegetable broth
1 1/4 cups vegetable broth
1/2 cup canned red beans, rinsed and drained
1 tablespoon dark soy sauce
1 tablespoon olive oil
1 teaspoon onion powder
1 teaspoon granulated garlic
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon ground sage
1 teaspoon sea salt
1/4 teaspoon red pepper flakes, crushed
1/4 teaspoon black pepper, to taste
2 cup vital wheat gluten
2 tablespoons barbecue sauce
2 tablespoons tomato paste
1 tablespoon deli mustard
To make the stuffing, place the toasted bread cubes in a large mixing bowl and set it aside.
In a frying pan, melt 2 tablespoons of the vegan butter over a moderately high flame. Now, sauté the onion, parsnip and celery until tender and fragrant or about 5 minutes.
Add in the garlic and mushrooms, remaining 2 tablespoons of butter, fresh cilantro, parsley, salt, and black pepper; continue sautéing for an attritional 6 minutes, or until the mushrooms are softened and slightly caramelized.
Pour in 2 cups of broth and bring to a simmer; let it simmer for 3 minutes. Now, stir the mixture into the bowl of the toasted bread; stir gently to combine. Stir until all of the liquid is absorbed into the bread. If more moisture is needed, simply add the more vegetable broth to the bowl.
Spoon the mixture into a lightly greased baking dish and wrap tightly in foil.
Bake in the preheated oven at 190 C (375 degrees F) for about 30 minutes. Remove the foil and continue baking for a further 15 minutes or until lightly brown on top.
Next, increase the heat to 200 C (395 degrees F).
Thoroughly combine 1/2 of the vegetable broth, beans, dark soy sauce, olive oil, and spices in your food processor. Process until smooth and uniform and transfer the mixture to a mixing bowl.
Add the vital wheat gluten to the bowl and stir until a dough starts to form. After that, knead the dough using your hands until the mixture is thick and elastic.
Roll the dough out using a rolling pin. Now, pack the stuffing in the middle of the dough. Then, roll it up, bringing both ends of the dough together over the stuffing. Pinch well to avoid separation and gaps, creating a “tenderloin”. Spritz the roast with a nonstick cooking oil.
Tightly wrap the roast, twist the ends, and tie with twine.
Pour in the remaining vegetable broth. You can add dried bay leaves or thyme sprigs, if desired. Bake in the preheated oven for 1 1/2 hours, rotating the pan every 30 minutes to promote even cooking.
Meanwhile, make the glaze by whisking the barbecue sauce, tomato paste, and deli mustard.
Generously brush the top and sides of your roast with the glaze. Place under the preheat broiler for a further 5 minutes until perfectly browned. Allow your roast to rest for at least 10 minutes before slicing and serving.
(Amount Per Serving)
Total Carbohydrates 38.2g
Total Fat 10.8g
Dragana Dzajevic is a longtime vegan, avid animal lover, food blogger and children’s book author. She contributes to many cookbooks, diet books, and food magazines.
She specializes in writing vegan recipes and creating healthy eating recipes. In her spare time, she enjoys reading and cooking.