Holiday Menu Ideas | VEGAN Vegetarian Holiday Roast Recipe | Seitan | Sweet Potato Mash | Edgy Veg

Wondering what to serve your vegan holiday guests this season? Put your mind at ease, Candice has created a recipe for a decadent Holiday Vegetarian Roast that fits the bill perfectly.

Full recipe here:
Watch Lauren’s video here:
Check out Nikky’s Scalloped Potato recipe here:

Join our Dinner party at 7pm on Dec 9th:

Candice has collaborated with Silk ( ) to bring you her recipe for an incredibly festive, pastry wrapped, side dish stuffed, succulent holiday roast that is so much more than just something extra you have to make so your vegan friends have something to eat. The flavor combination in this roast could easily go head to head with any of the holiday classics.

Candice, along with many others, has been using Silk Almond for coffee, smoothies, and cooking. They just launched their Cultured Coconut product and she’s been dying to get a chance to use it in a recipe, this roast was the perfect opportunity.

To make this roast you are going to start by creating your stuffing and cranberry sauce. Candice had made these items ahead of time and you can find the recipes for both on her blog.

Provided you’ve got your stuffing and cranberry sauce under control it’s time to move on the all important Sweet Potato Mash. Candice has selected 3 sweet potatoes and makes it clear this is going to be more than we will actually need. She likes to make extra because there are so many other uses for them after they are cooked. Preheat your oven to 450′, then cube all your peeled sweet potatoes. Add your cubes to a good sized piece of foil, add thyme, and then cover them as seen in the video. You will let them cook for about 30 minutes on a baking pan.

While you wait for your sweet potatoes to cook you have plenty of time to put together your seitan. Start off by getting a large bowl, add 2 cups of vital wheat gluten to it, 1/2 cup of nutritional yeast, 1 tbsp of garlic powder, 1 tsp of poultry seasoning, 1 tbsp of onion powder, 1/2 tsp of white pepper, 1/2 tsp of salt, 1 tbsp dried sage, and finally 1 tsp of paprika. Whisk this all together well and then set it aside. You have now created your dry ingredients.

Moving on to the wet ingredients now you are going to kick things off by adding pinto beans, vegetable broth and tahini to your food processor and blend that well. This is going to give you that meaty texture and flavor that you would have in a typical holiday roast.

Now t’s time to combine them. Do this by making a well in the center of your dry ingredients and slowly pour your wet ingredients into the well while mixing them both together. As you mix this you will eventually end up with what looks like dough, if it ends up being too watery simply add some additional seitan flour. Once you’ve reached a dough-like consistency get in there with your hands and knead it just a bit, then cover it with saran wrap and put it in the fridge so you can get back to your sweet potatoes.

Pull those sweet potatoes out of the oven and dump them right into your food processor. Add some vegan buttery spread, or any vegan butter you have on hand, a pinch of salt, and finally 1/2 cup of the Silk Cultured Coconut. The Silk Cultured Coconut is going to yield a final product that is smooth, rich, and creamy. The Silk Cultured Coconut has a few added bonuses as well, such as no added sugar and zero cholesterol.

Start blending those up in your food processor and about halfway through go in and give them a taste test. Let your inner chef guide you at this point as to whether or not you need to add something extra to balance out your potatoes.

Follow Candice’s instructions in the video to create your foil surface prior to rolling. Once you have your foil surface made, put it out of the way so you can roll out your seitan. Cover the counter or other surface you’re rolling your seitan out on with flour to ensure it doesn’t stick. Now start rolling it out with a rolling pin, yes, this is going to take some time. Do your best to make it into a rectangular shape as that is important to the finished product.

When you have it rolled out follow along with the rest of the video to complete this recipe. Pay close attention to Candice’s foil technique and be sure to roll out your pastry dough properly.

This Vegetarian Holiday Roast really is one of a kind and is certain to be a favorite at any meal, but especially during the holidays.

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Aliyah Ameeri says:

but what if the kids are small

raul campo says:

this reminds me of Beef Wellington

Thalia Lemon says:

Seitan turned my partner vegan.

Rob The Builder says:

I thought Canadians used the metric system?

Ethel Encinares says:


Whitney Illsley says:

I made this the other night to bake for our Christmas dinner today along with your vegan gravy recipe!!! I can’t wait to try it! Even my non-vegan family is excited to try it.

Pepper Rozak says:

How does a “vegan” justify using “”poultry seasoning””????

Kim Herøy says:

Boyfriend/husband’s reflection in the microwave @ 4:06
*puts hands on hips* 😮

LEAF says:

Looks delicious xx

Alicia H says:

Love the outfit and hair! The roast looks great I’ve been wanting to try to make seitan, love this idea

Leslie A. Goff says:

You remind me of the 90’s. In a good kinda way.

Device09856 Coolerslip says:

what about about a nice steak…..oh wait let them live god made them to live and is Nasty well guess all u bitches out their imma go hunt a deer down bye

Sally D. says:

This looks amazing! It’s happening for Christmas. Thanks for the recipe 😀

WithMetta says:

Did you mean water and corn starch? You said water and corn syrup.

merelise antekeier says:

u are so cute candice!!!

Mark B says:

Made this for my Christmas dinner, it was so good! Will definitely add it to the list of great recipes I’ve learnt through you channel. Thanks and Merry Christmas 😀

Lesley Willis says:

Can u make dumplings please? Love u

lulu lemon says:



This is awesome, can’t wait to bring it to a potluck with my non-vegan coworkers. How well does it keep? If i make the whole seitan with filling part and leave it in the fridge for a couple days will it still be good (if I add the puff pastry and bake right before serving)?

Vegan V. College says:

I hope this doesn’t cause me any trouble, but if you can check out my campaign in which I aim to raise enough money in order to finish my college education.

David Slone says:

We’re not paranoid. We simply have our eyes open to the truth.

Also, where are you from? You’re pronunciation of “tootsie” intrigues me. It sounds like Toots Thielemans or Toots and the Maytals, rather than Toots Shor, which is how we pronounce it here in the Northeast.

Pomegranate says:

Hey Candice!! this look amazing!! btw I saw a hot for food recipe from a yr ago about aqua faba lemon meringue pie you commented saying you tried it and it worked can you please do a video with your versions of baked goods with aqua faba, maybe some meringue cookies ? PLEEEEAASSE!! I really want to try making something for the holidays thank you <33 Love your channel

dinaatjuh says:


Donna Baek says:

I’m a carnivore with a guilty conscious. I love your videos! I find converting to veganism let alone vegetarianism difficult. your easy to follow recipes + your fun videos make it easier to attempt these vegan recipes. They all taste great and I’ve cut down my meat intake A LOT. I love seitan and nutritional yeast is magical! Thank you!

Nerd Whisperer - Na'amah Segal says:


Han-Chi Yang says:

Candice~ I have a serious question… Since James isn’t vegan, will he feel very difficult to accept that you turn vegan? Or did he say that it is very difficult for him to prepare something for you?? Because I’m vegan, but my bf isn’t, and sometime he was like ” why can’t you eat honey? and then he says that can’t you just take it because he brought it for me. He feels annoyed he needs to check the ingredient list before buying it… I always tell him that he doesn’t need to buy something for me if I won’t feel happy when I receive it, but he just can’t accept 🙁 Sometime he makes me so guilty to do what I really want to do……

goodi2shooz says:

is the cultured coconut substituting for sour cream?

Kristin Craig says:


Christy Sanchez says:

Please look up other transition words other than “now”

Sarah Moorhouse says:

oh my…that looks sooooo good.

Mezasu says:

Is there another kind of bean we can use other than pinto? Would cannellini bean (white bean) work?

Penny Wilson says:

Isn’t he your fianceé? And he’s not vegan??

Bea Belle says:

Excited to try this recipe! One little hiccup though, no food processor. Will it work by mushing instead of blending?

Chef Vegan says:

Awesome love it guys 😀

Adranius says:

Temperature of the oven???

Emily Thompson says:

Loved the “stuffed” fisting motion in the beginning of this.

Pomegranate says:

Hey Candice!! this look amazing!! btw I saw a hot for food recipe from a yr ago about aqua faba lemon meringue pie you commented saying you tried it and it worked can you please do a video with your versions of baked goods with aqua faba, maybe some meringue cookies ? PLEEEEAASSE!! I really want to try making something for the holidays thank you <33 Love your channel

April Stephenson says:

Thought she said “Today on the Itchy Vag”.

Lan Cheng says:

Looks amazing

Green Is The New Lean says:

I have not seen the silk coconut yogurt yet, but I added this recipe to my “try” list.

PetiteLisa says:

Is it possible to store in the fridge once made. I am going to several get togethers and will basically be bringing something of my own to each. (Probably make two so others can try) I am excited to try this!!

Alixae Bell says:

you guys are so freaking cute

Sarah Moorhouse says:

oh my…that looks sooooo good.

cwells67 says:

The cameraman reflection in the microwave is a bit distracting… but love the recipe and video quality!

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