Smoked Gochujang Glazed Plant-Based Holiday Roast

• vegan
• holiday
• roast
• asian-fusion
• gochujang
• seitan
• plant-based
• festive
• umami
• Hiroshi

Introduction

Welcome to my kitchen, where tradition meets the botanical frontier. For today’s festive gathering, I have envisioned a centerpiece that honors the spirit of a grand holiday feast through the lens of modern Japanese innovation. This Smoked Gochujang Glazed Plant-Based Roast is my tribute to the warmth of the season, blending the deep umami of fermented soy with the incredible texture of a hand-crafted seitan and tofu 'ham'. It is bold, beautiful, and entirely plant-based.

Ingredients

• 14 oz extra-firm tofu, pressed and finely crumbled
• 2 cups vital wheat gluten
• 1/4 cup nutritional yeast
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup chilled vegetable dashi or broth
• 2 tbsp dark soy sauce
• 1 tbsp liquid smoke
• 1/4 cup Korean gochujang (red chili paste)
• 3 tbsp maple syrup
• 1 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• Whole cloves and star anise for aromatics

Instructions

• In a large mixing bowl, combine the crumbled tofu, vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, and onion powder.
• In a separate jug, whisk together the vegetable dashi, dark soy sauce, and liquid smoke.
• Pour the wet ingredients into the dry mixture and stir until a rough dough forms.
• Knead the dough for approximately 5-7 minutes until it becomes firm and elastic; this develops the 'meaty' fiber essential for a holiday roast.
• Shape the dough into a smooth log or oval. Wrap it tightly in parchment paper, then double-wrap in aluminum foil to ensure no moisture escapes.
• Steam the wrapped roast for 50 minutes. This setting process creates a tender yet sliceable texture.
• While the roast steams, prepare the glaze by whisking gochujang, maple syrup, miso paste, rice vinegar, and sesame oil until smooth.
• Preheat your oven to 375°F (190°C). Remove the roast from the steamer and carefully unwrap it.
• Place the roast in a baking dish. Use a sharp knife to score a diamond pattern across the top, about 1/4 inch deep. Stud the intersections with cloves if desired.
• Brush half of the gochujang glaze over the roast, ensuring it gets into the scores.
• Bake for 25 minutes, basting with the remaining glaze every 10 minutes until the exterior is beautifully caramelized and slightly charred at the edges.
• Allow the roast to rest for at least 15 minutes before slicing thinly with a serrated knife.

As you slice into this roast, you'll see how the layers of flavor—the heat of the gochujang, the sweetness of the maple, and the earthiness of the miso—create a harmony that is truly unforgettable. This dish is my gift to you, a celebration of what is possible when we cook with heart and plants. Itadakimasu!

Hiroshi