Vegan Holiday Roast With Hazelnut Cranberry Stuffing

For the loaf, in a large bowl, add all ingredients and mix until combined. Lay out a large piece of cling wrap and spread loaf mixture out to make a flat, even rectangle, pressing down gently until smooth and approximately ½-inch high.

For the stuffing, into a food processor, place white bread slices and pulse until breadcrumb texture is achieved. In a large bowl, mix breadcrumbs, onion, seasoning, salt, and hazelnuts.

In a small bowl, combine soy milk and apple cider vinegar and set aside. In a saucepan over medium heat, melt butter. Add breadcrumb mixture, toss, and cook until bread starts to brown before adding soy milk mixture and stirring. Allow to cook, stirring occasionally before taking off heat and adding dried cranberries.

Take one firmly packed cup of stuffing, and form it into a line down the middle of the short edge of the meat rectangle, leaving a 1-inch gap at top and bottom. Using cling wrap, gently lift left side to cover stuffing. Press down gently and peel back cling wrap. Gently lift right side over and press down gently to form a log shape. Carefully press down around log until as firm and smooth as possible, before carefully and firmly sealing log with cling wrap and placing in refrigerator for two hours.

For the glaze, combine all ingredients in a small bowl. Place in refrigerator along with roast. Preheat oven to 350 degrees. Line a loaf pan with aluminum foil.

Remove roast from refrigerator and remove cling wrap from roast. Place in prepared pan and brush roast liberally with glaze. Place in oven to cook. Remove and brush with any remaining glaze before returning to oven more. Allow to sit before slicing and serving.