Cranberry Glazed Ham-Free Roast (Printable)
A plant-based ham-free roast glazed with sweet-tart cranberries for festive meals.
# What You'll Need:
→ Roast
01 - 2 1/2 cups vital wheat gluten
02 - 1 cup cooked chickpeas, mashed
03 - 1 cup low-sodium vegetable broth
04 - 3 tablespoons tomato paste
05 - 2 tablespoons olive oil
06 - 2 tablespoons soy sauce
07 - 1 tablespoon smoked paprika
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1 teaspoon ground mustard
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon salt
→ Cranberry Glaze
13 - 1 cup fresh or frozen cranberries
14 - 1/2 cup orange juice
15 - 1/3 cup brown sugar
16 - 1 tablespoon balsamic vinegar
17 - 1/2 teaspoon ground cinnamon
18 - 1/4 teaspoon ground cloves
19 - Pinch of salt
# Directions:
01 - Heat the oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix mashed chickpeas, vegetable broth, tomato paste, olive oil, and soy sauce until uniform.
03 - Add vital wheat gluten, smoked paprika, garlic powder, onion powder, ground mustard, black pepper, and salt. Stir to form dough, then knead for 2 to 3 minutes until firm.
04 - Form the dough into a log resembling a roast. Wrap tightly in parchment paper followed by aluminum foil.
05 - Place the wrapped log on the prepared sheet and bake for 40 minutes.
06 - Combine cranberries, orange juice, brown sugar, balsamic vinegar, cinnamon, cloves, and salt in a saucepan. Bring to boil, then simmer 10 to 12 minutes, stirring until thickened. Remove from heat.
07 - Remove the roast from the oven, unwrap carefully, and place it on the baking sheet. Increase oven to 400°F.
08 - Brush the roast generously with the cranberry glaze. Bake uncovered for 25 to 30 minutes, brushing with additional glaze halfway through, until browned and sticky.
09 - Let the roast rest for 10 minutes. Slice and serve with extra glaze.
# Cooking Tips:
01 -
- It's a showstopper that looks like you spent hours in the kitchen, but comes together in under two hours with mostly hands-off baking time
- The cranberry glaze is so delicious that even devoted meat-eaters won't realize they're eating something plant-based until you tell them
- It's naturally vegan and nut-free, making it perfect for diverse tables where dietary needs matter
- Leftovers transform beautifully into sandwiches, grain bowls, or even roast lettuce wraps
02 -
- Don't skip the resting time. I learned this the hard way when I sliced too early and everything was crumbly. Those 10 minutes make the difference between a rustic appearance and perfect, clean slices.
- The wrapping method matters enormously. Parchment against the dough with foil outside prevents sticking and allows proper steaming. I've tried it without the double layer and ended up with a dry exterior.
- Your glaze consistency should be like a thick jam, not a syrup. If it's too thin, it won't stick properly as you bake. If it's too thick, thin it slightly with a splash more orange juice.
03 -
- If your vital wheat gluten feels dry after initial mixing, add broth one tablespoon at a time. The moisture content can vary depending on humidity and your specific ingredients, so trust the feel in your hands more than the exact measurements.
- For a gluten-free version, use firm tofu that you've pressed well or a store-bought chickpea-based roast. The technique and glaze remain exactly the same and taste equally delicious.
- Make the glaze a day ahead if you're hosting. The flavors meld beautifully and you'll have one less thing to manage during dinner preparations.