Last Updated on April 7, 2024
A Vegan Roast that is full of protein, loaded with fiber, and big on flavor!
This roast is not only vegan, but it is also gluten free!
Made with simple to find ingredients and can be ready in as little as one hour.
Top the roast with sauteed onions and mushrooms to give it a golden color and a satisfying umami taste.
Serve along side potatoes, gravy, and a vegetable of your choice.
Here are a few side dishes to enjoy with this roast.
Garlic Mustard Maple Asparagus
Ingredients in this roast
- Onion – A fresh onion of your choice.
- Bell Pepper – Any color of bell pepper can be added to this recipe.
- Garlic – I used both minced garlic and garlic powder in this roast.
- Oats – I used the old fashioned oats in this recipe. A quick or instant oat can be used, I do not recommend using steel cut oats in this recipe.
- Water
- Liquid Aminos – I used liquid aminos in this recipe, this can be substituted with your favorite soy sauce.
- Flour – In this recipe I used chickpea flour. The chickpea flour adds a slight earthy and nutty flavor, plus it adds protein and fiber that will help to keep you full for hours.
- Rice – The rice I used in this recipe is a cooked basmati rice. Any rice will work well in this recipe, the choice is yours.
- Quinoa – Adding cooked quinoa to this recipe adds more protein and fiber to the roast. This grain has a slight earthy and nutty flavor.
- Real Maple Syrup
- Oil – I have used avocado and olive oil for this recipe. The oil is used to saute the bell pepper, minced garlic, and onion before adding to the roast.
- Seasonings – Italian seasonings, sage, thyme, garlic powder, onion powder, ground pepper, and salt.
How to make A Vegan Roast
Rinse and cook the rice and quinoa to the package directions, once done, set aside.
Cook the oats to the package direction, once done, set aside.
Add oil to a medium sized skillet, set aside.
Clean and dice the bell pepper and onion, add to the skillet along with the minced garlic.
Cook the vegetables on a medium heat until soft and slightly browned, remove from the heat and set aside.
In a medium sized mixing bowl, add the cooked oats, rice, quinoa, vegetables, and stir until combined.
Next add all the seasonings, maple syrup, liquid aminos, and chickpea flour, stir until well combined.
Preheat the oven to 400° F.
Prepare a glass 8×9 baking dish with parchment paper, pour the mixture into the baking dish, forming the mixture into what resembles a roast.
Cover with foil, place into the oven, and bake for 30 minutes.
After 30 minutes, remove the foil, and continue baking for a additional 20 to 30 minutes.
Note: If adding sauteed onion and mushrooms, pour this on the roast before baking the last 20 to 30 minutes.
Continue baking until the inside temperature of the roast reaches 160° F.
Once the roast temperature reaches 160° F, remove from the oven and let the roast rest for about 15 to 20 minutes before cutting.
Serve with roasted vegetables, mushrooms, and gravy.
A Vegan Roast
Ingredients
- 1 Fresh Onion
- 1 Bell Pepper I like to use a red or yellow pepper.
- 1 Tbsp Minced Garlic
- 1 Cup Oats Any oat will work well. Do not use a steel cut oat for this recipe.
- 2 Cups Water To cook the oats.
- 1 tsp Italian Seasoning
- 1 tsp Sage
- 1 tsp Thyme
- 2 tsp Garlic Powder
- 1 Tbsp Onion Powder
- 1/2 tsp Ground Pepper
- 1 tsp Real Maple Syrup
- 1 tsp Salt
- Oil The oil is used to saute the vegetables. I have used olive and avocado oil.
- 1/4 Cup Liquid Aminos
- 1 Cup Chickpea Flour
- 1 Cup Cooked Rice Any rice will work well, I used Basmati rice.
- 1 Cup Cooked Quinoa
Instructions
- Rinse and cook the rice and quinoa to the package directions, once done, set aside.
- Cook the oats to the package direction, once done, set aside.
- Add oil to a medium sized skillet, set aside.
- Clean and dice the bell pepper and onion, add to the skillet along with the minced garlic.
- Cook the vegetables on a medium heat until soft and slightly browned, remove from the heat and set aside.
- In a medium sized mixing bowl, add the cooked oats, rice, quinoa, vegetables, and stir until combined.
- Next add all the seasonings, maple syrup, liquid aminos, and chickpea flour, stir until well combined.
- Preheat the oven to 400° F.
- Prepare a glass 8×9 baking dish with parchment paper, pour the mixture into the baking dish, forming the mixture into what resembles a roast.
- Cover with foil, place into the oven, and bake for 30 minutes.
- After 30 minutes, remove the foil, and continue baking for a additional 20 to 30 minutes.
- Note: If adding sauteed onion and mushrooms, pour this on the roast before baking the last 20 to 30 minutes.
- Continue baking until the inside temperature of the roast reaches 160° F.
- Once the roast temperature reaches 160° F, remove from the oven and let the roast rest for about 15 to 20 minutes before cutting.
- Serve with roasted vegetables, mushrooms, and gravy.
