Solar Dried Tomato Roast with Mushroom-Potato Stuffing

This sun-dried tomato roast makes a shocking centerpiece for any vacation desk. Full of umami and stuffed with a hearty mix of mushrooms and potatoes, it delivers deep taste and satisfying texture in each slice. Utterly vegan, gluten-free, and soy-free with a simple nut-free choice.

That is my model of a vegan vacation roast. We make this “meat” combination with some white beans and almond flour, and course of it till clean. I additionally add some solar dried tomatoes for that wealthy, umami taste. 

The combination turns into like a pâté within the meals processor, then we unfold that onto parchment paper.

Subsequent, make the stuffing with cooked mushrooms, potatoes, and herbs. Place that on high of the bean combination, roll it up utilizing the parchment, and bake it. 

It turns into this scrumptious, amazing-smelling roast that’s stuffed with herbs and deep umami taste from the solar dried tomatoes. It’s simply good!

It’s fully gluten-free, however should you favor, you need to use all-purpose flour as a substitute of tapioca starch. It’s additionally soy-free, since lots of you requested for a soy-free choice after I made that very talked-about tofu vacation roast a number of years in the past. 

You may simply alter the flavors to your style! Use fewer sun-dried tomatoes or totally different herbs, should you like. I often serve it with a facet salad, my easy vegan gravy, and a few roasted greens for an ideal vacation or dinner plate.

Why You’ll Love Solar Dried Tomato Roast

• umami-packed vegan vacation roast
• savory mushroom-potato stuffing
• make-ahead pleasant vegan vacation entree
• naturally gluten-free and soy-free with nut-free choice

Components

• oil – To sauté. You may broth fry for oil-free.
• aromatics – Onion and garlic deliver a lot umami to the stuffing!
• mushrooms – Use no matter small mushrooms you want, and both slice or quarter them. Thinner slices will prepare dinner extra rapidly.
• salt and spices – For the stuffing, you have to salt, pepper flakes, and thyme. Season the roast with thyme, sage, onion powder, garlic powder, and dietary yeast.
• vegetable inventory – To prepare dinner the stuffing.
• veggies – For the stuffing, you want recent spinach and russet or yellow potatoes. For the roast, you want oil-packed solar dried tomatoes.
• almond flour – Because the binder for the roast. You may make flour from different nuts, like walnuts, or use a mixture of sunflower seeds and hemp seeds for a gluten-free almond flour substitute.
• vegetable bouillon paste – To season the roast.
• tomato paste – For extra umami and for shade.
• white beans – Use canned or selfmade, any sorts you want.
• dietary yeast – Thickens the combination and provides umami.
• tapioca starch – The opposite binder for the roast. You should use all-purpose flour, simply keep in mind that it received’t be gluten-free anymore.
• balsamic glaze – A mixture of balsamic vinegar and dried basil glazes the roast. You may add a little bit maple syrup to make it sweeter and glossy, should you like.

The right way to Make Solar Dried Tomato Roast

Warmth a big skillet over medium warmth. Add the oil, onion, garlic, and half of the salt. Prepare dinner till the onion turns translucent, about 3 to 4 minutes.

Add the mushrooms. Prepare dinner for two to three minutes, then add the remaining salt, pepper flakes, thyme, and balsamic vinegar. Combine within the inventory, cowl with a lid, and let the mushrooms prepare dinner till they’re al dente, about 10 to twenty minutes, relying on the scale and sort. Test them after 5 minutes, and if the pan begins to dry out, add a splash extra inventory.

As soon as the mushrooms are cooked, add the cubed potatoes and blend properly. Cowl and prepare dinner one other 5 to 7 minutes, till the potatoes are simply tender however not totally gentle. Fold within the spinach, cowl once more, and switch off the warmth. Alternatively, you’ll be able to prepare dinner the potatoes individually and blend them with the mushrooms proper on the finish.

In a meals processor, mix the solar dried tomatoes and almond flour. Course of till the tomatoes are finely damaged down.

Add the bouillon paste, tomato paste, white beans, and the entire spices. Course of till the combination is clean and hummus-like. If it’s too thick to interrupt down, add a little bit extra oil or a tablespoon of water or inventory, and course of once more.

Add the dietary yeast, tapioca starch, and oil. Course of for a few minute, till the whole lot is properly integrated. Regulate consistency if wanted. It needs to be thick however spreadable. 

Preheat the oven to 385°F (196°C). Use a spatula to unfold the bean combination evenly onto a bit of oiled parchment paper. It needs to be about an 8×11” rectangle. Make sure that the thickness is fairly even.

Spoon the mushroom-potato-spinach stuffing down the middle of the rectangle. Sprinkle a little bit of salt and black pepper.

Utilizing the parchment, roll the rectangle up right into a log, like a burrito. If there’s an excessive amount of stuffing, take away some or unfold the bean layer wider. Gently press the bean combination collectively on the seams to seal the highest, however you don’t want to fret about sealing the ends fully, however push any stuffing that’s falling out again into the log and shut it off a little bit bit. Drizzle a little bit of oil over the log, roll it once more within the parchment to tighten it, and bake for 40 to 45 minutes.

In the meantime, make the glaze by mixing the entire glaze substances in a small bowl or cup.

Take away the roast from the oven. Brush with the glaze. Cowl flippantly with parchment to forestall drying out, and bake one other 5 minutes or so, till the bean combination is totally set and never gentle.

Let the roast cool for no less than quarter-hour earlier than slicing. This helps the filling set and makes it simpler to slice. Slice the roast with a pointy knife, and serve along with your favourite gravy: both my easy gravy or my mushroom-onion gravy. Add some recent herbs on high, for garnish, and revel in!