Hearty Vegan Roast “Beef” – The Ultimate Plant-Based Showstopper

Whether you’re hosting a cozy dinner party, celebrating a special occasion, or simply craving something hearty and indulgent, this Vegan Roast “Beef” delivers all the rich flavor and satisfying texture of a traditional roast—without the meat. Packed with umami, slathered in a tangy-sweet glaze, and boasting a firm, sliceable texture, this plant-based roast is everything you want from a centerpiece dish.

It’s juicy, savory, beautifully glazed, and—believe it or not—made from humble soy or pea chunks, a handful of pantry staples, and a bit of time and love.

Let’s dive into how you can make this mouthwatering vegan roast at home.

Why You’ll Love This Vegan Roast “Beef”

This recipe is a true labor of love, but the results speak for themselves. Here’s what makes it so special:

• Meaty Texture: Thanks to rehydrated soy or pea chunks and a cornstarch-based binder, the roast holds its shape while still being tender.

• Deep, Savory Flavor: Red wine, dark soy sauce, and tomato paste create a rich base, enhanced with herbs and spices.

• Beautiful Glaze: The sweet, smoky, sticky glaze adds the perfect finishing touch and caramelizes during roasting.

• Make-Ahead Friendly: Prep the roast the day before and pop it in the oven when ready—ideal for stress-free entertaining.

Ingredients You’ll Need

For the Roast:

• 1 onion

• 3 cloves of garlic

• Oil for frying

• 3 tbsp tomato paste

• 2 tsp steak or chicken seasoning (use a vegan-friendly blend)

• A pinch of salt

• 125ml red wine (or sub with more broth if needed)

• 300ml vegetable broth

• 2 tbsp dark soy sauce

• 175g soy chunks or pea chunks (large/long varieties work best)

• 10 tbsp cornstarch

• 4 tbsp glaze (from below)

For the Glaze:

• 1 tbsp soy sauce

• 2 tbsp balsamic vinegar

• ½ tsp smoked paprika

• 2 tbsp maple syrup

• 1 tsp mustard

• 1 tbsp blackberry jam (or another dark fruit jam like cherry or plum)

1. Build the Flavor Base

In a large pan, sauté the chopped onion and garlic in a little oil until soft and fragrant. Add the tomato paste, steak seasoning, and a pinch of salt, and cook for a couple of minutes to deepen the flavor.

Pour in the red wine, vegetable broth, and dark soy sauce. Bring the mixture to a simmer—this will become the soaking liquid for your soy chunks.

2. Soak the Soy/Pea Chunks

Stir in the soy or pea chunks, cover the pot, remove from the heat, and let sit for about 10 minutes to absorb all the savory goodness. If your chunks are on the larger side, chop them slightly smaller once rehydrated to make the final roast easier to shape.

3. Create the Roast Mixture

Transfer the rehydrated chunks and soaking liquid to a bowl. Add the cornstarch and 4 tablespoons of the glaze. Mix and knead the mixture thoroughly. It should start to come together into a dough-like consistency—firm, slightly sticky, and shapeable.

4. Shape and Chill

Scoop the mixture onto a sheet of cling film. Press it into a loaf shape and roll it up tightly to hold that form. Let the loaf rest in the fridge for at least 30 minutes (overnight is even better—it helps the flavors develop and the texture firm up).

5. Glaze and Roast

Preheat your oven to 190°C (375°F). Place the roast on a lined baking tray. Brush with a generous coating of the glaze and roast for 25 minutes, brushing again with more glaze after 20 minutes to build up that irresistible outer crust.

6. Rest and Finish

Once baked, let the roast rest for 5 minutes to set. Give it one final brush with the remaining glaze before slicing and serving.

Serving Suggestions

This roast pairs beautifully with:

• Creamy mashed potatoes

• Roasted root vegetables

• Vegan gravy

• A crisp green salad or garlicky green beans

• Or even tucked into a sandwich the next day!

Tips for Success

• Texture Check: If the roast mixture feels too wet before shaping, add another spoon or two of cornstarch.

• Customize the Glaze: Feel free to swap in other jams like fig, cherry, or even marmalade for a citrus twist.

• Don’t Skip the Chill: Resting the loaf before baking ensures it holds its shape in the oven and slices beautifully.

Make It Ahead

This roast is an entertainer’s dream—you can prepare the loaf and even the glaze in advance. Just store the shaped loaf in the fridge, tightly wrapped, for up to 24 hours before baking. Brush with glaze and pop it in the oven when you’re ready to wow your guests.

Final Thoughts

This vegan roast “beef” is a celebration of everything plant-based cooking can be: creative, comforting, and completely delicious. It’s proof that you don’t need meat to enjoy a hearty, center-of-the-table roast that leaves everyone satisfied—vegans and omnivores alike.

Whether you’re making it for Sunday dinner, a holiday feast, or just because—it’s sure to become a staple in your kitchen.

🍳 Kitchen Tools

Make preparing this Vegan Roast “Beef” even easier with these kitchen must-haves and pantry staples:

• Non-Stick Frying Pan
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  For sautéing the onion and garlic to start your flavor base.

• Mixing Bowls
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  Perfect for combining your roast mixture.

• Cling Film (Plastic Wrap)
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  Essential for shaping and chilling the roast before baking.

• Baking Tray + Parchment Paper
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  Prevent sticking and keep clean-up easy.

• Basting Brush
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  Helps evenly coat the roast with that luscious glaze.