Gluten-Free Holiday Roast

Looking for a gluten-free option for your veggie main dish this holiday season? This easy vegan Gluten-Free Holiday Roast is perfect! This roast is basically a homemade Tofurky roast but made gluten-free so the whole family can enjoy it – regardless of dietary restrictions! It deserves a place on your Thanksgiving menu this year. 

This is one of my absolute favorite holiday recipes,. It looks fancy, but it is SO easy. Top it off with Easy Vegan Gravy and serve along side Maple Dijon Brussels Sprouts or Maple Roasted Carrots and you have yourself a complete and allergy-friendly holiday meal. 

For more vegan Thanksgiving recipes, try this Mushroom Pot Pie, Vegan Stuffed Acorn Squash, or Vegan Butternut Squash Mac and Cheese. 

Looking for more gluten-free recipes? Try these Gluten-Free Pecan Pie Bars or Instant Pot Brown Rice Risotto.

Why You’ll Love this Vegan Holiday Roast

• Quick & easy – This recipe is one of those main dishes that seems super complicated, but is actually so easy. 
• Amazing flavor – This roast gets its meaty texture from a mixture of tofu and cannellini beans. Topped with an herb-packed glaze and with herbs mixed right into the “meat”, this vegan “turkey” roast has the most amazing flavor. 
• Customizable – You can use anything you want for the center of this roast. I have used a gluten-free stuffing, but you can use roasted veggies, wild rice, whatever you like!

Ingredients

All ingredients are listed in the recipe card below. This section offers suggestions for swaps or replacements for the included ingredients. 

For the Roast

• Extra firm tofu – Make sure to select a gluten-free certified tofu variety. If you can’t find extra firm tofu, firm is okay, but I wouldn’t use a softer variety for fear that the roast would not hold its shape.
• Cannellini beans – If you can’t find these, you can swap them out for another white bean like pinto or great northern beans. However, I prefer cannellini beans for their softer texture and slightly more moisture. Bonus, they also have tons of protein! Chickpeas are another option, but I have found that the roast gets too dry and cracks when using chickpeas. 
• Brown rice flour – Any variety of rice flour will work or sub chickpea flour if you prefer.
• Cornstarch – You can sub arrowroot powder as a thickener if needed.
• Olive oil – If you are oil-free, omit the olive oil here and sub for more tamari, water, or vegetable broth.
• Tamari – Can sub for liquid aminos. You can use soy sauce if you aren’t gluten-free. 
• Spices – I’ve used a mix of garlic powder, onion powder, oregano, thyme, rosemary, and sage. If you don’t have some or all of these spices, you can also use a poultry seasoning mix. 
• Salt & pepper – You can omit the black pepper, but I would not omit the salt from the roast itself. 
• Optional: 1/2 tbsp nutritional yeast for added umami flavor and B12.

For the Glaze

• Maple syrup – You can sub agave syrup, brown rice syrup, or honey if you aren’t vegan.
• Rosemary – Dried or fresh. Sub oregano or thyme if you don’t have rosemary.
• Tamari – You can sub vegan Worcestershire sauce here, but this ingredient can be hard to find, so I usually stick with tamari.
• Olive Oil – You can sub melted vegan butter here for more flavor. 
• Balsamic Vinegar – Adds some wonderful flavor and balances out the sweetness of the maple syrup.

Helpful Equipment 

In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Food processor
• Baking dish or baking sheet
• Parchment paper
• Small bowl – For mixing the glaze.
• Wooden spoon or spatula – For spreading the tofu mixture. 

How to Make a Homemade Tofurky

​This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!

Preheat the oven to 375 degrees Fahrenheit and press your tofu for at least 10 minutes to remove the extra moisture. 

I do not own a tofu press and probably never will. I find that the easiest way to press tofu is with it wrapped in paper towels between two plates and a heavy item like a book on top.

Once the tofu is pressed, cut into cubes and place it in the food processor. Rinse and drain the cannellini beans. Place the beans and all remaining ingredients into the food processor. Run the food processor until all ingredients are combined and the tofu mixture is smooth. You may need to scrap down the sides and run again to make sure all ingredients are incorporated. 

If you find that the mixture is too dry and won’t form a smooth texture, add a little water and run the food processor again until the mixture is smooth. It should resemble a very thick hummus. 

Line a baking sheet or baking dish with a piece of parchment paper. Spread the tofu mixture onto the paper in a rough rectangle smaller than the parchment paper. Try to spread in an even thickness. 

Spoon the gluten-free stuffing mix (or other prepared stuffing of your choice) into the center third of the rectangle in a mounded row. 

Use the parchment paper to roll the mixture into a log-shape and pinch the ends of the tofu mixture together. Keep the roast wrapped in parchment paper and tuck the end of the paper underneath the roast so it does not unfold while baking.

Place the wrapped roast in the oven and bake it at 375 degrees Fahrenheit for 30 minutes. 

While the roast is cooking, prepare the glaze by mixing all ingredients together in a small bowl. Set aside. 

After 30 minutes of baking, carefully remove the roast from the oven and unwrap the parchment paper. Do not remove the parchment paper entirely, make sure to leave it between the roast and the baking tray.

Brush the glaze over the top and all exposed sides of the roast. Return the roast to the oven for another 15 minutes. 

That’s it! Let the roast cool for about 15 minutes before slicing for best results. Enjoy!

How to Store

• Fridge: Store leftovers in an airtight container for 5-7 days. 
• Freezer: Store individual slices or the whole roast in the freezer for up to 3 months for best flavor. Let thaw fully in the refrigerator before reheating. 

More Tips

• Not Vegan? You can use regular butter for the sticky glaze or when preparing the gluten-free stuffing. Serve this roast with a meat or dairy-based gravy.
• Oil-Free? Swap the oil in the roast for water, more tamari, or vegetable broth. Swap the oil in the glaze for more balsamic vinegar. 

FAQ