Apricot-Glazed Vegan Roast
A savory, sweet apricot-glazed vegan roast that’s perfect for the holidays or as a filling for tacos.
Equipment
- baking sheet
- Mixing bowls
- whisk,
- Parchment paper or silicone baking mat
Ingredients
- 2 cloves garlic minced
- 10 ounces 284 g apricot jam
- 1 teaspoon ground black pepper
- 1 cup 235 ml water
- 2 cups 288 g vital wheat gluten flour
- 2 cups 240 g whole wheat pastry flour
- ½ cup 168 g agave nectar
- 1 cup 160 g finely diced white or yellow onion
- ¼ cup 30 g nutritional yeast
- ¼ cup 60 ml soy sauce or tamari
- 10 to 15 fresh basil leaves cut into chiffonade
- 6 dried apricots cut into small pieces
- ½ cup 60 ml extra-virgin olive oil
- 1 tablespoon 15 g stone-ground mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (180°C, gas mark 4).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Whisk together apricot jam, agave nectar, olive oil, mustard, salt, and pepper to make the glaze.
- Divide the glaze into two equal portions and set aside.
- In a large mixing bowl, combine wheat gluten, whole wheat pastry flour, nutritional yeast, and black pepper.
- In a separate bowl, mix together half of the glaze, water, onion, soy sauce, apricots, basil, and garlic.
- Add the wet ingredients to the dry ingredients and knead until fully incorporated.
- Form the dough into a loaf shape and place in the center of the baking sheet.
- Brush a thick layer of the remaining glaze onto the loaf, reserving enough for a second brushing halfway through baking.
- Bake uncovered for 30 minutes.
- Remove from the oven, increase the temperature to 400°F (200°C, gas mark 6), and brush on the remaining glaze.
- Return the roast to the oven and bake for an additional 30 minutes.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a light, refreshing white wine like Sauvignon Blanc or a slightly chilled rosé.
Nutritional Information
Calories: 310 kcal | Carbohydrates: 47 g | Protein: 20 g | Fat: 9 g | Sugar: 20 g | Salt: 350 mg
