Entrees · Vegetarian

Veggie Cutlets

Great meat substitute for pastas or with rice. Can also bake into loaves and cut into slices to have as a “meat-and-potatoes”-style meal.

Why would someone want to eat a vegan roast rather than a regular beef or pork roast?  See “what is a plant-based diet?” for some answers!

Moist Vegan Roast

Makes 8 servings. Requires about 60 minutes from start to finish.


1 can    garbanzo beans (chickpeas)

½ cup + 2 Tbsp  water

2 tsp    onion powder

1 tsp    garlic powder

1 tsp    ground sage

1 tsp    black pepper

2 tsp    dry, chopped parsley

¼ cup  nutritional yeast flakes

1  cup   vital wheat gluten flour


  1. preheat oven to 350° Fahrenheit and grease either a cookie sheet or 2 mini loaf pans (shown below)
  2. blend all ingredients except for the vital wheat gluten flour in a blender until smooth
  3. pour contents into a medium-sized mixing bowl and stir in the gluten flour
  4. divide mixture in half and either form loaves to put on the cookie sheet or divide between the two loaf pans and bake for about 40-50 minutes

Moist Vegan Roast5. allow to cool for about 5 minutes, then remove roasts from pans. If you chose to make loaves on the cookie sheet, cut into 1″ pieces.

If you used loaf pans, cut into slices.

Moist Vegan Roast Moist Vegan Roast

6. toss on greased pan over medium heat to slightly crisp the outside. I usually serve over rice with Healthy Request cream of mushroom soup or over pasta with a tomato-based pasta sauce.



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