After watching "How the Grinch Who Stole Christmas" again, I realized I must create a vegetarian version of the Roast Beast.
If you're familiar with the classic Christmas tale "How the Grinch Stole Christmas," then you're familiar with the line at the end, "and he, he himself...the Grinch...carved the roast beast!" What if the Grinch was a vegetarian? He would need a Meatless Roast Beast to carve instead.
Why This Meatless Roast Beast Recipe is So Good
- Roasting process: Proper cooking and seasoning contribute to the flavor.
- Rich gravy: A savory, rich gravy locks in the flavors and keeps the "meat" moist.
- Seasonings: The choice of spices and marinades affects the taste.
Tips and Tricks for Making
- Bring food to room temperature before roasting: Tempering food is a simple but critical step that involves bringing an ingredient to room temperature before cooking so that it cooks more evenly.
- Calibrate the oven: Put an oven thermometer in your oven, turn it on, and when it’s fully heated, check that the reading on the thermometer is the same as your oven thermometer.
- Think about your tools: Your roasting pan or baking sheet will shield meat or vegetables from the heat source, so if you want foods to be evenly cooked, you’ll need to rotate and flip them at least once during the roast.
- Rest meat after roasting: Carryover cooking means the item will continue to cook after removing it from the oven.
- Combine methods and temperatures: Consider pan-searing "meat" and slowly roasting it in the oven.
- Size matters: When roasting vegetables, cut veggies into pieces of the same size to ensure even cooking.
MAYBE What to Serve With Meatless Roast Beast or Add your favorite veggies.
Hearty vegetables—beets, carrots, potatoes, winter squash, cauliflower, Brussels sprouts, sweet potatoes, zucchini, turnips, and parsnips, to name a few—tossed in olive oil, kosher salt, and black pepper make a delicious and easy side dish or vegan main.
If you have a favorite veggie that you would like to add, substitute, or prefer a seasonal veggie in your area, try it with the Meatless Roast Beast.
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Meatless Roast Beast
This vegetarian roast beast is a meatless twist on the classic meal served in "The Grinch Who Stole Christmas." Perfect for the holidays– a tender and juicy meat(less)loaf is served with roasted vegetables and a rich gravy.
Equipment
Ingredients
Meatless Roast Beef
- ½ cup plain gluten-free breadcrumbs Shar is my preferred brand
- ¼ cup finely grated onion Grating prevents large pieces of undercooked onion. Very finely diced onion will also work.
- 2 cloves garlic, minced 2 teaspoons of garlic powder
- 1 large eggs or Flax Eggs
- 2 tablespoons BBQ sauce or Vegan BBQ Sauce
- 1 tablespoons soy sauce Adds rich earthy flavor
- 1 tablespoons liquid smoke Adds smoky flavor
- 2 teaspoon dried rosmary, divided Thyme or sage would be delicious
- ½ teaspoon koser salt
- ½ teaspoon cracked black pepper
- ½ teaspoon smoked paprika Sweat paprika will also work
- 1 pound Beyond Beef plant based ground beef
- 4 large carrots (peeled and cut into 2 inch pieces)
- 4 cups baby potatoes
- 2 tablespoons olive oil
Gravy
- 3 tablespoons butter Vegan butter
- 1 clove garlic, minced 1 teaspoon garlic powder
- 1 teaspoon sage, fresh and minced Adds the classic holiday flavor to the gravy, but you may use rosemary or thyme.
- 3 tablespoons All-purpose gluten-free flour
- 1½ cups vegitable broth Adds moisture
- 2 teaspoons vegetable bouillon Better than Bouillon Roasted Vegetable flavor
Instructions
To prepare the Roast
- Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- Collect your ingredients
- In a large bowl, stir together the breadcrumbs, grated onion, garlic, egg, BBQ sauce, soy sauce, liquid smoke, 1 teaspoon rosemary, salt, pepper, and paprika.
- Add the Beyond Meat and gently stir with your hands until combined.
- Transfer the mixture to the prepared pan and shape it into a loaf– about 8” long and 4” wide. Bake for 15 minutes. (Prepare gravy during this time. See Directions in Gravy below)
- In a medium bowl, stir together the carrots, potatoes, olive oil, and rosemary.
- After 15 minutes, add the vegetables to the pan, surrounding the loaf.
- Brush the loaf with gravy and bake for another 30 minutes.
- When finished roasting, brush the roast with gravy again and allow it to rest for 10 minutes before slicing. Serve with additional gravy and a sprinkle of fresh parsley.
Gravy: Prepare during the first 15 minutes of roasting.
- In a small saucepan, melt the butter over medium heat. Add the garlic and sag cook until fragrant– about 1 minute.
- Add the flour and whisk to create a thick roux. Cook 1 minute
- Slowly add the vegetable broth, whisking constantly. Whisk in the vegetable bouillon and season with salt and pepper.
- Keep the gravy warm over low heat until ready to serve. (if you have a warmer on your stove, we have a reason to use it.)
Tried this recipe?Let us know how it was!
