Because sometimes you’re just not in the mood to stuff things up an animal’s bum.
- 1/2 cup veg stock
- 1 shallot, chopped (or a small white onion)
- handful of fresh chopped sage
- handful of fresh chopped parsley
- 1 bay leaf
- 1/2 tsp dried oregano
- 1 tbsp orange zest
- juice of 1 orange
- 1/3 cup dried cranberries
- 2 cups of breadcrumbs (I got mine from a carton but you can make your own too)
- 2 tins of chickpeas
- 1 clove garlic
- 1/2 tsp turmeric
- 1 tsp mustard powder
- 1 tsp dried basil
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp salt
- 2 1/4 cups vital wheat gluten
- 1 cup nutritional yeast
- 1/2 cup cold veg stock
- 1 tbsp tomato paste
- 2 tbsp soy sauce
I’m a Christmas angel on the top of your Christmas oven, woot woot (that’s the sound angels make, right?)
Pour 1/2 cup of veg stock into a deep frying pan and pop in the bay leaf. Add in the chopped shallot and let cook for about 2 minutes.
Throw in the sage, parsley, oregano, orange zest and cranberries. Let this gently simmer until the water is nearly all gone (five minutes).
Pull out the bay leaf then pour in the breadcrumbs and stir. Squeeze the orange over the crumbs and use the back of the spoon to push the mixture down so it gets stuck together. If it’s still too dry add in a little water. Set aside.
In a blender mix up the chickpeas with the turmeric, mustard powder, basil, paprika, onion powder and salt. Add water if you need to get it really really smooth! I did this in two batches because my blender is very small, but efficient, like a tiny helpful elf. Set aside.
Put the wheat gluten flour and nutritional yeast in a large bowl. Set aside.
Stir up the cold veg stock with the tomato paste and soy sauce. Now you’re ready to mix it all together!
Add the chickpeas to the flour then pour on the veg stock mix. Quickly stir with a wooden spoon until combined and then get your hands in there are start to knead the mixture.
The dough should be wet but not too sticky. Add in extra flour if it’s sticking to the edges too much, but don’t let it get too dry or it won’t taste nice. DON’T DO IT.
Knead for 3 minutes until little strings form. These are gluten strands which help the roast keep it’s shape. Hooray for gluten strands!
Place the dough on a chopping board and roll out into a large rectangle. You can use a rolling pin, add a bit of flour if it’s sticking. I used a glass because I have no rolling pin and keep forgetting to get one. I rolled it to be about 1/2 inch thick.
Spoon out the stuffing into a line down one end of the rectangle, so the stuffing is coming towards you. I placed it 1 inch away from the end of the dough. Then, taking the dough by the thin end start rolling it into a log. If the dough starts to break down’t worry, just pinch it back closed again. When you get to the end pinch the two sides together so it’s a perfect log shape. Like a festive, savoury, vegan swiss roll of fun!
If you have non-stick tin foil then wrap it up with this. I didn’t have any so I wrapped it in non-stick baking paper first then wrapped that in tin foil. When you are rolling the roast in tin-foil make sure to move it carefully cause it can be delicate. Stick it on a baking tray and put it in the hot oven for 1 hour and 15 minutes. Take it out after 1 hour to check. It should be solid and browned. I needed the extra 15 minutes but that depends on your oven.
You can slice this up straight from the oven (make sure to make “oooooh” noises as you do, I did). Or you can reheat whenever you want. Everytime it is reheated it will get a bit dry so make sure to serve with gravy or veg broth or some sort of sauce situation. But it’ll still taste great!
I would like to apologise for forgetting to include cranberries in my original post. I have added them in now. I am a fool, A FOOL.