Sun Dried Tomato Roast with Mushroom-Potato Stuffing

This sun-dried tomato roast makes a surprising centerpiece for any vacation desk. Packed with umami and crammed with a hearty mix of mushrooms and potatoes, it delivers deep taste and satisfying texture in each slice. Completely vegan, gluten-free, and soy-free with a straightforward nut-free possibility.

This 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 easy. 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.

Next, 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 excellent!

It’s fully gluten-free, however if you happen to desire, you need to use all-purpose flour as a substitute of tapioca starch. It’s additionally soy-free, since a lot of you requested for a soy-free possibility after I made that highly regarded tofu vacation roast just a few years in the past. 

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

Why You’ll Love Sun 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 possibility

Ingredients

• oil – To sauté. You can broth fry for oil-free.
• aromatics – Onion and garlic convey 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 shortly.
• salt and spices – For the stuffing, you’ll need 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 – As the binder for the roast. You could 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 different binder for the roast. You can use all-purpose flour, simply do not forget that it gained’t be gluten-free anymore.
• balsamic glaze – A mixture of balsamic vinegar and dried basil glazes the roast. You can add slightly maple syrup to make it sweeter and glossy, if you happen to like.

How to Make Sun Dried Tomato Roast

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

Add the mushrooms. Cook for two to three minutes, then add the remaining salt, pepper flakes, thyme, and balsamic vinegar. Mix 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. Check them after 5 minutes, and if the pan begins to dry out, add a splash extra inventory.

Once the mushrooms are cooked, add the cubed potatoes and blend nicely. Cover and prepare dinner one other 5 to 7 minutes, till the potatoes are simply tender however not totally comfortable. Fold within the spinach, cowl once more, and switch off the warmth. Alternatively, you may 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. Process till the tomatoes are finely damaged down.

Add the bouillon paste, tomato paste, white beans, and all the spices. Process till the combination is easy 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. Process for a few minute, till the whole lot is nicely included. Adjust 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 positive 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.

Using 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 slightly 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.

Meanwhile, make the glaze by mixing all the glaze components in a small bowl or cup.

Remove the roast from the oven. Brush with the glaze. Cover frivolously with parchment to stop drying out, and bake one other 5 minutes or so, till the bean combination is totally set and never comfortable.

Let the roast cool for a minimum of 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 together with your favourite gravy: both my easy gravy or my mushroom-onion gravy. Add some recent herbs on high, for garnish, and luxuriate in!