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.
Servings 6
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.)
