Vegan Roast to Impress (Gluten Free)

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This vegan roast recipe is the ultimate showstopper for your Christmas table. Completely gluten free, plant-based, easy to make, and absolutely bursting with festive flavour. It’s the perfect holiday recipe to surprise your vegan visitors (and impress the non-vegans too!) with its hearty texture and protein-rich goodness.

The secret hero? Nutritional yeast — my new favourite ingredient, filled with subtle cheesy notes and packed with super-powered nutrients, B vitamins, and complete plant-based protein your guests won’t even know they’re enjoying.

Even better, I love to roast my seasonal vegetables in the same tray or oven at the same time, making it effortless and fuss-free. Serve it hot with all the trimmings, or cold with a homemade relish or chutney.

Whichever way you present it, this gluten-free vegan Christmas roast might just become your new festive favourite and a must-have on your holiday menu

Why You’ll Love This Recipe

I love this recipe because I am finding my groove with Vegan cooking. Its a nice change to add to the family menu through the week to pump in the veggies we all need for a healthy life!

Ingredients

Here’s what you’ll need to make this easy dinner. No stress required!

Chickpeas: Drained
Cannellini Beans: Drained
Garlic & Onion:: Of course!
Tomato Paste: Just a touch as a binder
GF Crumbs: Blitz your own or buy from the gluten free section of the supermarket
Nutritional Yeast: Found in your
Carrot: Grated to assist with binding the ingredients
Fresh Herbs: Whatever you like – dill, basil, parsley

Instructions

It is our secret of the simplicity!

Preheat oven 180c.
In a large bowl add all ingredients and with your hands, mush the legumes together with the mixture. You dont have to squash every legume, just enough for the mixture to bind together. If you need to add a little water for extra moisture, just add a tablespoon or two.
Line a loaf tin with baking paper and press the mixture into the tin, firmly.
Then place your cut veggies on a baking tray, drizzle with olive oil, sprinkle oregano and season.
Place both the roast and vegetables in the oven for approx 40 mins. When the veggies are cooked, the roast will be cooked.
Serve on a large platter with the veggies shining bright! YUM!

Frequently Asked Questions

Could I freeze any leftovers?

A great idea! I would suggest freezing in containers for individual serves. Easier to defrost and enjoy.

Can I add other veggies to the roast?

Absolutely! Grate your veggies in as you don’t want chunks!

Can I choose lentils as an option?

Of course! Any legumes are delicious. Although, I would choose to combine the lentils with a softer legume such as the cannellini bean as the binder.