🥗 No-Turkey Roast – Savory, Juicy & Plant-Powered

An umami-rich, protein-boosted centerpiece made with simple, wholesome ingredients.

This beet-tinted No-Turkey roast has the tenderness of holiday roasts and the smoky depth that satisfies even the most traditional palates. Made from rice, root veggies, and starches, it's a perfect meatless alternative for festive meals or weeknight dinners.

🛠 Kitchen Tools

• Hand blender or food processor

• Saucepan

• Measuring cup & spoon

• Mixing bowl

• Baking tray

• Parchment paper

📋 Ingredients

Yields 2–4 servings

• Cooked rice: 1 cup

• Garlic clove: 1 unit

• Beet root (raw or cooked): 1/2 unit

• Paprika: 1 teaspoon

• Smoke powder: 1/2 teaspoon

• Vegetable broth cubes (crumbled): 2 tablespoons

• Cassava starch (or tapioca flour): 3 tablespoons

• Cornstarch: 2 tablespoons

• Olive oil: 1 tablespoon (optional)

• Salt: to taste

• Water: as needed

👨‍🍳 Instructions

• Cook the riceCook 1 cup of rice in 1 1/2 cups of water over medium-low heat until soft and sticky.

• Blend the baseIn a hand blender bowl, combine the cooked rice, garlic, beetroot, paprika, smoke powder, broth cubes, olive oil, a pinch of salt, and a splash of water. Blend until smooth.

• Add the starchesIn a separate glass, dissolve the cassava starch and cornstarch in 1/2 cup of water. Pour it into the blender and blend again until the mixture forms a lump-free cream.

• Prepare for bakingLine a baking tray with parchment paper and lightly oil it. Pour the mixture onto the tray and spread evenly.

• BakeBake at 180ºC / 350ºF for 12 minutes until slightly set and golden on top.

  
  

🍽 Serving Ideas

• Slice and serve with vegan gravy or cranberry sauce

• Add to a festive platter with roasted vegetables

• Use leftovers in sandwiches or wraps

  
  

🧪 Why You'll Love It

✔ Protein-rich and gluten-free

✔ Smoky, savory, and satisfying

✔ Perfect for holiday meals or everyday mains