Vegan Thanksgivings have come a long way over the years. First came the butter-free sides and maybe a pasta dish. Then came the Tofurky! Oh beloved Tofurky – you have been such a loyal friend and you have lead the way for cruelty-free holidays for thoughtful families everywhere… but these days there are a few vegan holiday roasts to choose from including one from the new kid on the block Match Vegan Meats.
The Match Holiday Roast is a perfect canvas for experimenting with glazes and marinades. It is all “white meat” with Match’s signature sausage stuffing and can be grilled or baked. No doubt the scene stealer on any holiday table. We baked ours using a version of the baste in Betty’s Grilled Turkey recipe that I was calling a Citrus & Garlic baste because really that’s what it is. It’s tangy and savory with a black pepper kick. I think this baste would be great over any kind of mock meat or tofu in a fajita or burrito and plan on testing my hypothesis soon.
|A Peek Inside The Match Vegan Meats Holiday Roast|
If you want to order your own Match Holiday Roast – you can order one from Cosmo’s Vegan Shoppe and if they’re out – just get some of the Match Chicken and make your own with your own favorite stuffing! This video featuring The Super Chef Freddie Holland will show you how. Although The Match Roasts are big enough to feed 4 – we finished it off in one night. (Live Big – right?)
Citrus & Garlic Basted Holiday Roast
(we used the Match Vegan Meats Holiday Roast but you can use this baste on whatever your favorite Vegan Roast is)
1 Vegan Holiday Roast (defrosted but still cold)
1/3 cup Better Than Bouillon – Vegetable Broth (made per instructions on the package)
2 Tablespoons Olive Oil
3 Tablespoons Lemon Juice
2 teaspoons Lime Juice
1 Tablespoon White Wine
1/4 cup Fresh Basil Leaves (chopped or if you don’t like the big pieces of baked/dried Herbs over the top – put your Basil and Cilantro in a food processor first to make them into a paste and use that)
1/4 cup Fresh Cilantro (chopped or see the note above for the Basil) )
1 teaspoon Bragg’s Liquid Amino Acids
1/4 teaspoon Black Pepper
2 Cloves Garlic (minced)
1/4 teaspoon Celery Seed
Heat oven to 400.
In a large bowl, mix all the ingredients except the Holiday Roast. Then add the Holiday Roast and turn it a few times so it gets a good coating. Then put your roast in a glass loaf baking dish and then pour between 1/4 to 1/3 a cup of the Citrus & Garlic baste over the top. Try to get as many herbs as you can on the Roast.
Pop it in the oven and bake your Roast for 15 minutes. Then spoon another coating of no more than a 1/4 of a cup of the Baste over the top. Bake for another 15 minutes. Check on your Roast a few times to make sure the Herbs aren’t getting to crispy and it is cooking evenly. Don’t worry if there are is still some baste in the dish when you pull it out – it’s cool. When you move your Roast to the serving dish – pour some of the leftover Baste from the baking dish over the top.
You can also add any leftover Baste to any vegan gravy to doll it up a bit!