Holiday Vegan Roast
with mushrooms / roasted sweet potatoes and Brussels
It's Thanksgiving week here in the United States, and this year we're bringing you a traditional holiday meal, Cook Smarts-style! We know how personal this meal can be, so we encourage you to use this as a template and make it your own.
Smarts #1: Cooking times and methods for vegan roasts vary widely, so use these instructions as a guideline, but do check the instructions for your brand of roast to ensure it's properly cooked.
Smarts #2: Since most vegan roasts come with a stuffing, we did not include one here. If you'd like to make a separate stuffing, you can find one in the original diet version of this meal.
Ingredients
- Vegan roast - 1 , thawed if frozen (such as Tofurkey or Field Roast)
- Thyme, fresh - 4 tsp , chopped
- Sage, fresh - 2 tsp , chopped
- Rosemary, fresh - 2 tsp , chopped
- Garlic - 2 cloves , chopped
- Oil, olive (opt) - 3 Tbsp , for basting, if needed
- Soy sauce, low-sodium (opt) - 1 Tbsp , for basting, if needed
- Foil - for roasting
- Gravy, any store bought (opt) - for serving
- Dinner rolls (opt) - for serving
- Cranberry sauce (opt) - for serving
- Thyme, fresh - 1 tsp , chopped
- Rosemary, fresh - 1/2 tsp , chopped
- Mushrooms, any button - 1 lb , stems removed and left whole, or halved if large
- Garlic - 2 cloves , chopped
- Oil, cooking - 1 Tbsp
- Sweet potatoes - 1 lb , chopped into 1" / 2.5 cm cubes
- Brussels sprouts - 1 lb , trimmed and halved or quartered if large
- Shallots - 1 bulb , diced
- Nuts, pecans - 1/3 cup , coarsely chopped
- Thyme, fresh - 1 tsp , chopped
- Brown sugar - 1 Tbsp
- Nutmeg (opt) - 1/2 tsp
- Oil, cooking - 2 Tbsp
- Lemon juice - 2 tsp
Prep
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Vegan roast - If frozen, thaw vegan roast according to package directions. (Can be done 1 day ahead)
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Sweet potatoes / Brussels sprouts / Shallots / Pecans - Prep as directed. Store sweet potatoes, Brussels sprouts, and shallots in one container. Store pecans separately. (Can be done up to 5 days ahead)
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Thyme / Sage / Rosemary / Garlic (portions for vegan roast) - (If your roast is coated with pastry or otherwise doesn't call for liquid, omit this step.) Prep as directed. Combine thyme, sage, and rosemary in one container. Store garlic separately. (Can be done up to 3 days ahead)
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Thyme / Rosemary / Mushrooms / Garlic (portions for mushrooms) - Prep as directed. Combine thyme and rosemary. Store mushrooms and garlic in separate containers. (Can be done up to 3 days ahead)
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Thyme (for sweet potatoes) - Prep as directed. (Can be done up to 3 days ahead)
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Prep basting liquid (only if your roast requires a baste) - Whisk together garlic, thyme, sage, and rosemary (portions for vegan roast), with olive oil and soy sauce. If your roast calls for water added to the pan, add the garlic, thyme, sage, and rosemary (portions for the roast) to the water and omit the oil and soy sauce. If your roast is coated with pastry or otherwise doesn't call for liquid, omit this step entirely.
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Make
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Heat oven to temperature specified for your roast. Position oven racks in top and bottom thirds of oven. Prepare vegan roast according to package directions and transfer to the upper oven rack to get it started cooking.
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While roast cooks, toss mushrooms with garlic, thyme, rosemary, and cooking oil (portions for mushrooms) and season with some salt and pepper. Spread mushrooms around the roast and return the pan to the oven to continue cooking. Cook your roast according to package directions, basting (if needed) every 20 minutes until roast is fully cooked and mushrooms are golden and tender.
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Toss together sweet potatoes, Brussels sprouts, shallots, pecans, thyme (portion for sweet potatoes), brown sugar, nutmeg (if using), and cooking oil (portion for sweet potatoes). Season generously with some salt and pepper and spread out on a sheet pan. When your roast has about 20-30 minutes left to cook, transfer sweet potatoes and Brussels sprouts to the lower third of the oven and roast until tender and golden brown, 20 to 25 minutes, shaking the pan halfway through. Toss with lemon juice and some additional salt and pepper if needed.
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Warm gravy and dinner rolls, if using.
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Slice vegan roast. Serve slices of roast with mushrooms, sweet potatoes, and Brussels sprouts on the side. Enjoy with warm gravy, rolls, and cranberry sauce!
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