Christmas roast by Rebecca (Christmas 2019)

Christmas Roast

This one serves three to four people, so double the quantities for a feast. The stuffing recipe will be more than enough for this. You can make the roast the day before and slice and fry on the day for speed and a more relaxed Christmas Day!


  • 150g vital wheat gluten
  • 30g ground almonds
  • 2tbsps nooch
  • 1 tsp garlic powder
  • 1 tsp celery salt or seeds
  • 1 tsp sage
  • 1 tsp paprika
  • 160ml hot water
  • 2 tbsps soy sauce
  • 1 tbsp white miso
  • Stock cube or paste

Cooking broth:

  • 700ml stock
  • 1 tbsp barley miso
  • 2 bay leaves
  • A few sage leaves
  • Thyme


  1. Blend first 10 ingredients in a food processor or large bowl until smooth.
  2. Mix in the remaining ingredients.
  3. Mix well and then knead for a few minutes till it’s firm and getting stringy. You can test for seasoning at this stage. Add soy sauce or stock powder rather than straight salt.
  4. Press and pat out into a rectangle and lay the stuffing down the centre. Bring the edges together to create a roll, sealing it by squishing the dough together. You might need to wet the edges a bit.
  5. Tie with twine.
  6. Fry on all sides till brown.
  7. Wrap tightly in cheesecloth and fasten each end. Put into a casserole dish with a lid and place the cooking stock ingredients around it. Pour over the stock.
  8. Cover and bake at 180oC for two hours, turning every 30 minutes

By Rebecca