A lovely little roast that compliments holiday meals nicely! You can also thinly slice this roast to make a sandwich!

Holiday Vegetarian Roast Beef

Vegetarian meat substitutes have been around since I was a kid, but the demand for more has really increased over the past couple of years. You can buy just about any meat substitute you want and there are even several different brands now. It hasn’t always been this way, which is why my Grandma has an arsenal of homemade options like this Vegetarian Roast Beef!

If you have leftover roast beef, make sure to make Vegetarian Roast Beef Sandwiches!

Complete your holiday meal with Honey Garlic Butter Roasted Carrots, Roasted Garlic Mashed Potatoes, Cloverleaf Dinner Rolls, Cranberry Sauce, Green Bean Casserole, Sweet Potato Casserole, and Pumpkin Pie Cake Bars!

What You’ll Need for the Roast:

• 2 cups Vital Wheat Flour
• 1 cup Whole Wheat Flour
• 1/2 tsp Salt
• 1/2 tsp Garlic Powder
• 2 cups Warm Water
• 2 tbsp McKay’s Vegetarian Beef Seasoning

And the Broth:

• 10 cups Water
• 1/3 cup Bragg’s Aminos
• 2 tbsp McKay’s Vegetarian Beef Seasoning
• 1 tbsp McKay’s Vegetarian Chicken Seasoning
• 1 tbsp Kitchen Bouquet
• 1 (8 oz) can Tomato Sauce
• 1 Onion, Sliced
• 1 tbsp Garlic Powder

How to Make Vegetarian Roast Beef

• In a medium size bowl, combine 2 cups vital wheat flour, 1 cup whole wheat flour, 1/2 tsp salt, and 1/2 tsp garlic powder.
• Combine 2 cups warm water with 2 tbsp McKay’s Vegetarian Beef Seasoning and stir into the flour mixture. Knead until it forms into a ball.
• In a large sauce pan, bring 10 cups water, 1/3 cup Bragg’s Aminos, 2 tbsp McKay’s Vegetarian Beef Seasoning, 1 tbsp McKay’s Vegetarian Chicken Seasoning, 1 tbsp Kitchen Bouquet, 1 (8 oz) can tomato sauce, 1 sliced onion, and 1 tbsp garlic powder to a boil.
• Drop roast into the boiling broth. Cook for 3 hours on slow boil, turning every 30 minutes. At the 2 hour mark, cover the pan and turn every 15 minutes. The broth will be almost gone at the end of the 3 hours.
• Remove roast when the time is up.
• Save remaining broth to use as gravy for the roast.

What to Serve with Vegetarian Roast Beef:

• Honey Garlic Butter Roasted Carrots
• Cloverleaf Dinner Rolls
• Roasted Garlic Mashed Potatoes
• Cranberry Sauce
• Buttery Garlic Green Beans
• Roasted Garlic Butter Parmesan Potatoes

More Vegetarian Recipes:

• Vegetarian Chili
• Vegetarian Mexican Lasagna
• Mini-Vegetarian Beef Wellingtons
• Vegetarian Beef Stew
• Vegetarian Chicken Pot Pie Noodle Skillet
• Rice Krispie Vegetarian Meatballs + VIDEO
• Vegetarian Sloppy Joe’s
• Tortellini Alfredo

Continue to Content

Vegetarian Roast Beef

Print

Vegetarian Roast Beef, a lovely little roast that compliments holiday meals nicely! You can also thinly slice this roast to make a sandwich!

Prep Time 15 minutes

Cook Time 3 hours

Total Time 3 hours 15 minutes

Ingredients

• 2 cups Vital Wheat Flour
• 1 cup Whole Wheat Flour
• 1/2 tsp Salt
• 1/2 tsp Garlic Powder
• 2 cups Warm Water
• 2 tbsp McKay's Vegetarian Beef Seasoning

Broth

• 10 cups Water
• 1/3 cup Bragg's Aminos
• 2 tbsp McKay's Vegetarian Beef Seasoning
• 1 tbsp McKay's Vegetarian Chicken Seasoning
• 1 tbsp Kitchen Bouquet
• 1 (8 oz) can Tomato Sauce
• 1 Onion, Sliced
• 1 tbsp Garlic Powder

Instructions

1. To make the roast, combine vital wheat flour, whole wheat flour, salt, and garlic powder in a medium size bowl.
2. Combine warm water with beef seasoning and stir into the flour mixture. Knead until it forms into a ball.
3. To make the broth, bring water, Bragg's Aminos, beef seasoning, chicken seasoning, Kitchen Bouquet, tomato sauce, sliced onion, and garlic powder to a boil.
4. Drop roast into the boiling broth. Cook for 3 hours on slow boil, turning every 30 minutes. At the 2 hour mark, cover the pan and turn every 15 minutes. The broth will be almost gone at the end of the 3 hours.
5. Remove roast when the time is up.
6. Save remaining broth to use as gravy for the roast.