There are a lot of new plant-based turkey options for Thanksgiving this year. The first one I tried is Gardein Holiday Roast.
Overall, we all agreed that it tastes great, like turkey, but the gravy packets that come with it should be thrown away. pronto!.
I had my husband try a sip of the warmed gravy from one packet . and I can’t even describe the look of disgust which crossed his face. I threw away the other three packets right away and made a great mushroom gravy recipe, which I’ll share below.
But, gravy concerns aside . . . Gardein has made a really, really good Holiday Roast.
This product is great because it doesn’t need to be thawed before it can be used in the oven, unlike many other vegetarian roast products. Gardein Holiday Roast is easier to use because you only need to put it on a rack over a roasting pan. This is helpful if you forget to do something (like I often do) or find out too late that you have a SURPRISE vegetarian or vegan guest at your holiday party. while it is still frozen.
(Look at those tiny ice crystals on the wire rack in the roasting pan where my frozen roast is sitting!)
The Gardein Holiday Roast does take a while to bake, but I used that time to make some tasty roasted vegetables in a clay pot and get them ready to go with my mushroom gravy.
I got my vegetables ready while I soaked my clay pot and its lid in water for about 15 to 20 minutes. Then I covered my Gardein Holiday Roast with aluminum foil and put it in an oven set to 425 degrees.
I put red potatoes, baby carrots, sliced rutabagas, onions, and garlic cloves in a medium sized bowl.
After taking the water out of the clay pot, I added the vegetables and tossed them with extra virgin olive oil, salt, pepper, rosemary sprigs, parsley, and Bay leaves. I then put everything back in the pot.
I used a clay pot because I didn’t want the vegetables to turn brown, which happens a lot when you roast them on a sheet pan. The vegetables will soften and mellow because the clay pot will add moisture to them. This makes them a great side dish for the Gardein Holiday Roast. Here’s how they looked at the end of about 70 minutes of cooking.
By the way, I know that many recipes will tell you not to put a clay pot in a hot oven. But because the inside of my clay pot is glazed, I’ve been putting it in hot ovens for about 30 years (yes, it’s that old!) and it has never broken. If your clay pot isn’t glazed or if you want to be extra safe, put the soaked, unglazed clay pot with vegetables in it and its lid in a cold oven before cooking the other way around. Set the oven temperature for 400 degrees and cook for about 60-75 minutes. Remove from the oven and put the clay pot on a trivet. Make sure the vegetables are fully cooked, and while you cook the roast, leave the lid on to keep the heat in. You can use a Pyrex baking pan or casserole dish if you don’t have a clay pot. What if the dish or pan doesn’t have a lid? Just put aluminum foil over it. ).
It will take another 10 to 12 minutes of cooking after the roast has been cooking for 60 to 70 minutes. Remove the aluminum foil from the roasting pan. If you need to finish cooking other casseroles before you finish cooking the roast, keep the aluminum foil on top of the roasting pan and set it on a trivet on the counter. The roast will be able to wait for 20 to 30 minutes to finish cooking. This is how mine looked after about 65 minutes in the oven.
If you left your roast to rest on the counter, heat the oven to 450 degrees and put it back in for the last few minutes (without the aluminum foil shield). This should take about 10-12 more minutes.
I used this final cooking time to make my mushroom gravy. I cooked minced shallots in butter, followed by the pressed garlic and the minced cremini mushrooms. You can think of cremini mushrooms as baby portobello mushrooms. I used them because they taste more earthy and looked more like giblets in my gravy. Just follow the recipe below – it is super easy!.
Take the pan out of the oven and set it on a wire rack or trivet to cool for 10 to 15 minutes. When the roast is cool enough to handle, move it to a cutting board and use a serrated knife to cut it into half-inch slices.
Get out a large serving platter, and artfully arrange the sliced roast, surrounded by the roasted veggies.
Check your mushroom gravy and add any finishing touches to make sure that it is perfectly seasoned .
Love classic meat dishes? So do I, but Im a vegetarian. Have been since the 70s. Come along with me as I make Beef Stroganoff, Mexican Black Bean Chili, Swedish Meatballs, Gumbo, Lasagna, Chicken Piccata, and many more classic dishes without meat.
The holidays are a time for comfort food, family gatherings, and often, a showstopping turkey as the centerpiece of the meal But if you want to enjoy a turkey roast without harming any animals, Gardein’s vegan turkey roast is a fantastic cruelty-free alternative This plant-based turkey roast has a remarkably similar look, taste, and texture to traditional turkey, but is made entirely from vegetables, grains, and plant proteins.
If you’re new to Gardein or preparing vegan roasts, have no fear. With a few simple tips, you can cook this turkey roast to tender, juicy perfection.
Ingredients in Gardein’s Turkey Roast
The main ingredients in Gardein’s turkey roast are:
- Wheat and vital wheat gluten
- Water
- Soy protein
- Vegetable oil
- Natural flavors
- Potato starch
- Yeast extract
- Salt
- Onion powder
- White pepper
- Sage
- Rosemary
It’s wrapped in a crispy wheat flour coating to mimic the golden turkey skin appearance when cooked.
Helpful Tools for Cooking
To cook your Gardein turkey roast you’ll need:
- A roasting pan or baking sheet
- Aluminum foil
- A meat thermometer (optional)
Step-by-Step Roast Cooking Instructions
Follow these simple steps for perfect Gardein turkey roast results:
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Preheat the oven to 425°F You’ll cook the roast at this temperature for most of the time
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Place roast in pan and cover with foil. Remove packaging and place the frozen roast directly on a roasting pan or baking sheet. Make sure it’s centered. Tent it completely with foil.
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Bake covered for 60-70 minutes. Keep covered and bake at 425°F for 60-70 minutes. This extended time ensures the center cooks fully before the exterior browns too much.
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Remove foil and increase oven temp. Take off foil and turn up oven to 450°F.
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Bake uncovered for 10-15 minutes. Roast uncovered at 450°F for 10-15 additional minutes to crispen and brown the exterior.
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Check internal temperature (optional). Use a meat thermometer to verify the internal temp reaches 165°F. Add 5 more minutes if needed.
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Let rest before slicing. Remove from oven and let sit for 10 minutes before cutting. This helps juices redistribute.
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Slice and serve. Carefully slice the rested roast and serve drizzled with gravy or cranberry sauce.
Handy Gardein Turkey Roasting Tips
Follow these tips for best results:
- Cook from frozen – do not thaw first.
- Use a meat thermometer for perfect 165°F doneness.
- Allow the roast to rest before slicing to prevent dry meat.
- For crisper skin, baste with oil or vegan butter midway.
- If exterior browns too fast, tent foil and reduce oven 25 degrees.
- Baste with broth or wine while uncovered for added moisture.
- Refrigerate leftovers up to 4 days.
Pair with Gravy and Sides
Serve your Gardein roast with savory gravy, mashed potatoes, roasted veggies, stuffing, dinner rolls, and cranberry sauce for a complete holiday meal.
Make it a Festive Feast!
Go all out and transform your roast dinner into a full holiday feast:
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Appetizers: Stuffed mushrooms, roasted chestnuts, crudités
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Soup course: Butternut squash or potato leek soup
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Salad: Arugula salad with pears, walnuts, pomegranate
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Dessert: Pumpkin pie, apple crumble, chocolate mousse
With a few additional courses, you can easily turn a basic turkey dinner into an elegant multi-course menu perfect for impressing dinner guests.
Enjoy a Compassionate Holiday Meal
With proper preparation, Gardein’s turkey roast looks, tastes, and feels remarkably similar to traditional turkey. Your family and friends will be amazed at your lavish vegan holiday spread. You can enjoy the comfort of a holiday roast without harming any turkeys.
So don’t be afraid to try out a vegan turkey roast this holiday season. Follow these roasting instructions and cooking tips, pair it with delicious sides and gravy, and impress everyone at the table with your culinary skills and compassion.
Vegan Turkey Roast (Gardein)
FAQ
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