Vegan Holiday roast – WFPB, no-oil, cheap, succulent and festive!

An inexpensive, 1-ingredient WFPB Vegan Holiday Roast that will please Vegans and meat-lovers alike. Just add a little magic blend of herbs and condiments… The smell of this Vegan Holiday Roast will make everybody rush to your holiday table =)

Vegan Holiday roast - festive, succulent and plant-based, 1 easy ingredient

Hello my beautiful friends!
Are you still wondering what to serve to your vegan guests this holiday season? Relax! I have the best recipe for a succulent Vegan Holiday Roast that will please Vegan and meat-lovers just the same, and that really embodies the traditional meals. I know, nothing says “Holiday table” like a roasted, consistent dish that you can slice up and serve with your favorite gravy surrounded by yummy potatoes and vegetables. And this one doesn’t come out of a box from the frozen section :)

Well, this incredibly festive, succulent Vegan holiday roast is so much more than just “something extra” you have to make so your vegan friends have something to eat other than… salad. The flavors, texture and smell in this roast could easily go head to head with any of the holiday classics. Just look at it! Can you guess what the 1 inexpensive ingredient is?

Vegan Holiday roast - festive, succulent and plant-based, 1 easy ingredient!Holiday Vegan roast - cheap, succulent and festive!

… It’s a 1-ingredient roast that humbly waits for you in your produce section. Just like the more “traditional” roasts, with this highly underrated vegetable the magic happens when you add the right amount and the right blend of herbs and condiments!
If you want to find out how to make this Vegan Holiday roast, scroll down to read the recipe! =)

Here's a recipe for a festive, decadent, yummy Vegan Holiday Roast that will please everybody at your holiday table. Can you guess what the 1 ingredient is?Vegan holiday roast

….Also check out my Vegan Holiday Lentil Loaf for another holiday dish :-) and these amazing looking Vegan Yorkshire Puddings from Vegan Punks to complete your roast dinner, oh my!

Holiday Vegan roast - cheap, succulent and festive!
Vegan Holiday roast - cheap, succulent and festive!
Print Recipe
A no-oil, WFPB inexpensive 1-ingredient Vegan Holiday Roast that will please Vegans and meat-lovers alike. Just add a little magic blend of herbs and condiments... The smell of this Vegan Holiday Roast will make everybody rush to your holiday table =) perfect for the Starch Solution as well!
Servings Prep Time
6 people 15 minutes
Cook Time
2 hours
Servings Prep Time
6 people 15 minutes
Cook Time
2 hours
Holiday Vegan roast - cheap, succulent and festive!
Vegan Holiday roast - cheap, succulent and festive!
Print Recipe
A no-oil, WFPB inexpensive 1-ingredient Vegan Holiday Roast that will please Vegans and meat-lovers alike. Just add a little magic blend of herbs and condiments... The smell of this Vegan Holiday Roast will make everybody rush to your holiday table =) perfect for the Starch Solution as well!
Servings Prep Time
6 people 15 minutes
Cook Time
2 hours
Servings Prep Time
6 people 15 minutes
Cook Time
2 hours
Ingredients
Servings: people
Instructions
  1. Turn on your oven at 200°C/400°F. To make this roast you are going to start by carefully washing every nook and cranny of the celeriac. We're not going to peel it, so soak it in warm water & bicarbonate and go at it with a sponge or a Veggie Scub.
  2. Next, create your magic blend of herbs and condiments: in a little bowl mix your rosemary, minced garlic, bay leaves, salt and pepper.
  3. Pat dry your celeriac, and cut thick slices until the middle on the top part. Now place it in your baking dish, and massage it with the herbs, making sure some go in between the slices, spreading them evenly over the celeriac and in between each slice. * update: If you are not oil-free, you could add a tbsp of oil here, which will help to make the herbs stick to the roast. However, I've done this both ways and now that I'm cooking oil-free I taste no difference whatsoever. It's delicious! *
  4. Cover with some aluminum foil and place in the oven for 1 hour. In the meantime wash, dry and cut your potatoes in big quarters.
  5. After 1 hour, take the celeriac roast out of the oven, spread the potatoes around it and put it back in the oven uncovered. Depending on your oven, at the 2-hour mark, test the roast: if a fork goes through it smoothly and the top is golden brown, it's ready!
Recipe Notes

Serve with steamed broccoli, a fresh salad, your favorite Vegan gravy and whatever else your fancy at your Sunday, Thanksgiving, Holiday or Christmas table. Enjoy!

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Did you know that celeriac “was mentioned in Homer’s Odyssey as selinon”? (source)

So, did you enjoy this recipe? Will you make this Vegan Holiday Roast for your family and loved ones? Let me know in the comments, and don’t forget to pin this post to share the love ♥

I wish you a love-filled day xoxo

festive, decadent, yummy Vegan Holiday Roast that will please everybody at your holiday table. Can you guess what the 1 ingredient is?

Also don’t forget to follow my Pinterest Holiday board for hundreds more Vegan Holiday recipes!


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More about Francesca @ Seven Roses

☾ moon child + Autumn + Hufflepuff ↟ cabin life, books, coffee, crystals & watercolors ✧ Vegan blogger/designer ➵ helping you live a more magical & conscious life Stay a while, and let's be friends! ♥

Comments

  1. Reply

    Never would have thought of this but it looks delicious!

  2. Reply

    Omg this looks delicious! Thanks for sharing this recipe

  3. Reply

    This looks and sounds delicious! I am always looking for ways to eat less meat but still keep the hubby happy! I will definitely be trying this soon :)

    1. Reply

      Yay, I’m glad Elizabeth! This roast is Frenchman approved, so I hope your hubby will like it, too ;-)

  4. Reply

    I am going to be trying this one soon! I am not a vegan but love trying vegan recipes.

    1. Reply

      I’m glad Sophia. Let me know how you like if you decide to make this!

  5. Reply

    This looks so good I would’ve never thought of this.

    1. Reply

      Thank you Joan, let me know if you try it!

  6. Reply

    This looks absolutely delicious! Totally pinning this one!

    xoxo Christie
    http://www.icanstyleu.com/blog/

  7. Reply

    Never heard of celeriac before but this looked delicious and healthy, I think my family would this too!

    1. Reply

      It’s true.. it’s a pretty unknown winter vegetable because it looks so weird I guess :D

  8. Reply

    Wow this is genius. I have a Tofurky every year, but this Christmas I may try this! It looks just like a Tofurky actually and I bet it tastes amazing!

    1. Reply

      I don’t find (easily) Tofurky in France, so I have to come up with good alternatives. The secret to this recipe is to roast the till it becomes brown and yummy, that’s why for this recipe I don’t mind using oil ;-) Let me know if you make it!

  9. Reply

    Wow! Am going to try this, and it’s definitely going to be this Christmas. Looks so inviting.

  10. Reply

    OMG OMG OMG!!! This is so goooood!!! I get a big headache when I have to think of vegan food for other people, but I can so convert many now!!!

  11. Reply

    Oh this looks just like chicken, wish I could try it right now!
    Love ♥ Dorie
    http://www.thedorie.com

  12. Reply

    Ohh that looks delicious! great photos and you make the recipe outline so easy!

    love,
    Britt+Whit

  13. Reply

    Wow, what an amazing idea to use celeriac to make vegan roast! You’d have every meat eater fooled!

  14. Reply

    Such a great idea, I never would have thought of that! Will be trying this, thanks for sharing! :)

  15. Reply

    That roast looks fantastic. A must try

  16. Reply

    Looking delicious, thanks for sharing it..!

  17. Reply

    What is EVOO? And where do you purchase it?

    1. Reply

      Hi Barb! EVOO is simply extra virgin olive oil and you can purchase it any grocery store ;) I realize now that perhaps it’s not so common to call it like that so I will change it to the full name.
      Hope this helps!

  18. Reply

    Do you used dried bay leaves and leave them whole, removing before serving? Thank you.

    1. Reply

      Hi Marie, thank you for stopping by. Yes, I use whole bay leaves, slide them directly between the slices of the celery root. Then when it’s time serve it, you can discard them.
      But if you don’t have whole ones, a mix of dried herbs to sprinkle on top would work just as well :-)

  19. Reply

    Looks amazing! The recipe says that it’s oil free, however, oil is added to allow the spice mix to penetrate. Is there a way to make this oil free? I am so wanting to make this!
    Also, if organic celeriac is not available should it be peeled or just soaked well in baking soda and water and then scrubbed?

    1. Reply

      Dear Brenda, thank you so much for spotting my typo! This recipe was first developed when I was still using oil, but when I switched to WFPB/oil-free cooking I’ve readjusted my favorite recipes. Sp there was a typo in the recipe: you definitely can do without “massaging the oil” LOL If the surface is still a bit wet from all the washing and scrubbing, the herbs will have no problem sticking to the roast.
      When organic is not available, a good soak with baking soda, vinegar and water + scrubbing should definitely be enough. Peeling it might make it less crunchy/golden.
      thank you again and happy cooking!

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