Vegan Thanksgiving Roast


dry dough mix:
2 cups vital wheat gluten
½  cup chickpea flour 
½ cups nutritional yeast flakes 

2 tsp hing
¼  tsp white pepper

wet dough mix:
14 oz. firm regular tofu 
(not silken)

1 1/2 cups water 

3 tbsp soy sauce
1 tbsp olive oil

basting broth:
2 cups water
¼ cups nutritional yeast flakes
1 tsp hing
½ tbsp fine sea salt
1 tsp chickpea flour
1 tsp fresh sage (¼ tsp dried sage)
1 tsp fresh thyme ¼  tsp dried thyme
1 tsp fresh rosemary (¼ tsp dried rosemary)
4 bay dried leaves
¼  tsp paprika
⅛ tsp turmeric
2 tbsp olive oil


In a blender, blend all the wet dough mix ingredients until very smooth.

In the bowl of your electric mixer, mix dry dough ingredients. Add dough hook attachment, add the wet mix and knead for about 10 minutes on medium to high speed. 

Let rest for about 1 hour then knead for another 10 minutes. The dough should be shiny and smooth. 

While waiting, prepare your basting broth. Bring water to a boil and add all basting broth ingredients. Let simmer for at least 15 minutes and up to 30 minutes.



Line a thick cast-iron cooking pot with baking parchment. Form the dough into one round loaf and place in the pot, avoiding as much breakage as possible.

Pour the basting broth over the dough and cover. Place in an un-preheated oven and turn to 325 degrees F .

Bake for 3 1/2 hours, turning the roast over twice.  Turn once after 1 1/2 hours, and once again after 1 more hour, or more if there’s still basting broth.

Serve sliced with vegan gravy.