Updated: November 23, 2019 11:11 AM
Created: November 23, 2019 07:17 AM
The Main Event-Plant Based Holiday Roast
Amy Rota-Poulin Copyright 2019
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 carrots, peeled and finely chopped
2 ribs of celery, finely chopped
4 ounces of shiitake mushrooms, sliced
1 tablespoon of fresh thyme leaves
1 tablespoon of fresh rosemary, finely chopped
5 fresh sage leaves, chopped
2 tablespoons pure maple syrup
Himalayan sea salt and freshly ground pepper to taste
1 cup organic vegetable stock
1 cup fresh baby spinach
2 tablespoons gluten free, quick oats
4 links of Beyond Meat Bratwurst plant based sausages
In a large sauté pan over medium heat, add the olive oil, onions, carrots, and celery. Cook for about 5 minutes. Add the shitake mushrooms, fresh thyme, rosemary, sage, pure maple syrup, Himalayan sea salt and freshly ground pepper. Cook for an additional 5 minutes. Add vegetable stock and simmer, until almost all of the liquid has evaporated. Add in baby spinach, cook until wilted. Stir in gluten free quick oats. Remove from heat and set the vegetable stuffing aside to cool.
Meanwhile, cover a large cutting board with a piece of plastic wrap. Lay one Beyond Meat Bratwurst link on the plastic wrap and gently hand press the link flat until it is only ¼ inch thick. On the right side of the link, gently break the casing on the right edge with your fingers and flatten slightly. Take your second link and gently break the casing on the right edge. Flip second link over so that the two edges that have been modified, marry and gently press together to form a seal. Then gently press the second link out until it is ¼ of an inch thick. Repeat this process until all four links and linked and pressed to ¼ inch thick. It should look like a 12 inch by 8 inch rectangle.
Next place the vegetable stuffing on the pressed sausage rectangle on the closest third to you, the entire length of the rectangle. Just like if you were making a sushi roll. Next, use the plastic wrap to gently roll the bratwurst up and over, until your stuffed roast is formed.
Place parchment paper on a baking sheet and drizzle with olive oil. Use the plastic wrap to gently lift the roast from the cutting board to the baking sheet. Place roast sealed side down on the baking sheet and gently remove the plastic wrap. Lightly drizzle extra virgin olive oil on the top of the roast, lightly season with Himalayan sea salt and freshly ground pepper.
Bake at 400 degrees for 25 minutes, until the roast is thoroughly cooked and the top is a beautiful golden brown. Remove from oven, let rest for 10 minutes. Slice into 1 inch thick slices and enjoy with all of your favorite side dishes! Happy Holidays!
*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *
This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy. Enjoy!
For more recipes please visit Instagram: @glutenfreewithamy
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