Sun Dried Tomato Roast with Mushroom-Potato Stuffing
This sun-dried tomato roast makes a stunning centerpiece for any holiday table. Packed with umami and filled with a hearty blend of mushrooms and potatoes, it delivers deep flavor and satisfying texture in every slice. Completely vegan, gluten-free, and soy-free with an easy nut-free option.
Servings: 6
Ingredients
For the Mushroom-Potato Stuffing
- 2 teaspoons oil
- ½ cup chopped onion
- 3 cloves garlic minced
- 8 to 10 ounces small white mushrooms baby bella, or cremini, sliced or quartered
- ½ teaspoon salt divided
- ¼ teaspoon pepper flakes
- ½ teaspoon dried thyme
- 1 tablespoon balsamic vinegar
- ¼ cup vegetable stock or more, as needed
- 3 to 4 ounces fresh spinach
- 1 cup potatoes peeled and cubed into ¼” pieces. Use russet or yellow potatoes.
- black pepper to taste
For the Vegan Roast
- ½ cup almond flour or use other nuts, like walnuts. See notes for nut-free option.
- ¼ cup sun dried tomatoes packed in oil
- 2 teaspoons vegetable bouillon paste
- 1 tablespoon tomato paste
- 15 ounce can cannellini beans drained, or 1½ cups cooked white beans of choice
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 teaspoon dried sage or 2 to 3 teaspoons fresh sage
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons nutritional yeast
- ¼ cup tapioca starch
- 2 teaspoons oil
For the Glaze
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried basil
- 1 teaspoon maple syrup optional, for a sweeter, shiny glaze
Instructions
Make the mushroom-potato stuffing.
- Heat a large skillet over medium heat. Add the oil, onion, garlic, and half of the salt. Cook until the onion turns translucent, about 3 to 4 minutes.
- Add the mushrooms. Cook for 2 to 3 minutes, then add the remaining salt, pepper flakes, thyme, and balsamic vinegar. Mix in the stock, cover with a lid, and let the mushrooms cook until they’re al dente, about 10 to 20 minutes, depending on the size and type. Check them after 5 minutes, and if the pan starts to dry out, add a splash more stock.
- Once the mushrooms are cooked, add the cubed potatoes and mix well. Cover and cook another 5 to 7 minutes, until the potatoes are just tender but not fully soft. Fold in the spinach, cover again, and turn off the heat. Alternatively, you can cook the potatoes separately and mix them with the mushrooms right at the end.
Make the vegan roast.
- In a food processor, combine the sun dried tomatoes and almond flour. Process until the tomatoes are finely broken down. Add the bouillon paste, tomato paste, white beans, and all of the spices. Process until the mixture is smooth and hummus-like. If it’s too thick to break down, add a little bit more oil or a tablespoon of water or stock, and process again. Add the nutritional yeast, tapioca starch, and oil. Process for about a minute, until everything is well incorporated. Adjust consistency if needed. It should be thick but spreadable.
- Preheat the oven to 385°F (196°C). Use a spatula to spread the bean mixture evenly onto a piece of oiled parchment paper. It should be about an 8x11” rectangle. Make sure the thickness is pretty even. Spoon the mushroom-potato-spinach stuffing down the center of the rectangle. Sprinkle a bit of salt and black pepper.
- Using the parchment, roll the rectangle up into a log, like a burrito. If there’s too much stuffing, remove some or spread the bean layer wider. Gently press the bean mixture together at the seams to seal the top, but you don’t need to worry about sealing the ends completely, but push any stuffing that’s falling out back into the log and close it off a little bit. Drizzle a bit of oil over the log, roll it again in the parchment to tighten it, and bake for 40 to 45 minutes.
Glaze and bake again.
- Meanwhile, make the glaze by mixing all of the glaze ingredients in a small bowl or cup.
- Remove the roast from the oven. Brush with the glaze. Cover lightly with parchment to prevent drying out, and bake another 5 minutes or so, until the bean mixture is fully set and not soft. Let the roast cool for at least 15 minutes before slicing. This helps the filling set and makes it easier to slice. Slice the roast with a sharp knife, and serve with your favorite gravy: either my simple gravy or my mushroom-onion gravy. Add some fresh herbs on top, for garnish, and enjoy!
Video
Notes
Storage: Leftover roast (whole or sliced) keeps well in the fridge for up to 4 days.
Freeze: Freeze the slices for a month or longr in an airtight container.
Reheat in the oven, air fryer, or on a skillet until crisp on both sides.
Make-Ahead Directions: Both the stuffing and bean mixture can be made up to 3 days in advance and stored separately in airtight containers. When ready, assemble and bake, as instructed above.
Variations: For extra depth of flavor, add a dash of vegan Worcestershire sauce to either the bean or mushroom mixture.
This vegan holiday roast is naturally gluten-free and soy-free. For a nut-free version, use a mix of hemp seeds and sunflower seeds instead of almond flour. Process them first into a coarse powder before adding the sun-dried tomatoes.
Nutrition
Calories: 226kcal | Carbohydrates: 33g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 204mg | Potassium: 634mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1447IU | Vitamin C: 16mg | Calcium: 107mg | Iron: 4mg