1. Home
  2. Recipes
  3. White Bean Roast

Delightful Vegan White Bean Roast

Featured in Veggie meals full of flavor.

This vegan roast is a fresh take on traditional holiday meals. White beans and smoked tofu make up a tasty protein base, while vegetables and seasonings add texture and flavor. It's cooked in two stages—first steamed for tenderness, then baked for a crisp exterior. Rosemary and smoked paprika bring depth to the tomato glaze, making it a warm, rich dish that's perfect for celebrations. This recipe shows that holiday meals can be both plant-based and comforting!
Pin it Share it Send it Print it Jump To Recipe
Maria from tastyhush
Updated on Sun, 02 Mar 2025 18:12:42 GMT
White bean roast for vegan Easter celebrations Pin it
White bean roast for vegan Easter celebrations | Tastyhush.com

This hearty white bean roast infused with fresh herbs originated in my kitchen while developing a festive dish that would delight both vegetarians and meat-lovers alike. The combination of white beans, smoked tofu, and garden herbs creates a remarkable flavor profile that elevates an everyday meal into something truly special.

The first time I served this roast at a family gathering, even my meat-loving uncle asked for seconds. That's when I knew I had created something truly remarkable.

Essential Ingredients and Their Purpose

  • Cooked white beans (450g): Choose organic for firmer texture and better flavor
  • Smoked tofu (200g): Provides essential umami depth - regular tofu won't work as well
  • Chickpea flour (120g): Critical for binding and added protein
  • Fresh rosemary (6 tbsp): Use freshly picked for maximum fragrance
  • White wine (30ml): A quality dry wine enhances all other flavors

Step-by-Step Instructions

1.
Begin by preparing the aromatic vegetable base. Fine chopping is crucial for a uniform texture. A food processor works well here
2.
Creating the filling is where the magic happens. Combine beans with smoked tofu and aromatics. Blend to achieve a cohesive mixture while maintaining some texture
3.
Gradually sift in chickpea flour while stirring to avoid lumps. This provides structure to the roast
4.
Rolling technique is key. Use parchment paper as a guide, similar to rolling sushi. Apply firm but gentle pressure for a compact roll
5.
Two-stage cooking ensures perfection. Steam for thorough cooking, then bake for a golden crust

The accompanying sauce has become a kitchen staple. I now make extra to use throughout the week in other dishes.

Plating and Presentation

Present the roast on a large platter surrounded by roasted vegetables. Each slice reveals a moist interior and golden crust that instantly stimulates appetite.

White Bean Vegetable Roast Pin it
White Bean Vegetable Roast | Tastyhush.com

Serving Suggestions

This roast consistently creates memorable dining moments. Serve it without mentioning it's plant-based and watch guests' delighted reactions at first bite.

Final Thoughts:

This vegetable roast demonstrates how festive cooking can be both innovative and comforting. It represents modern cuisine: honoring tradition while embracing new approaches. Each preparation reinforces the joy of creating dishes that bring people together, regardless of dietary choices.

Frequently Asked Questions

→ Can I make this roast ahead of time?
Yes, you can prepare the filling and steam it a day early. Finish baking it in the oven on the serving day.
→ How can I store leftovers?
The roast stays fresh for up to three days in the fridge. Just reheat it in the oven with a little extra sauce.
→ Is this roast freezer-friendly?
Yes! Freeze it after steaming. Defrost in the fridge overnight before oven baking.
→ What sides go well with this dish?
Roasted potatoes, grilled veggies, or mashed root vegetables are great pairings.
→ Do I need chickpea flour?
It helps hold everything together, but you can swap it with lentil or fava bean flour.

White Bean Roast

A festive, savory roast made with white beans and smoked tofu, seasoned with rosemary, and covered in a herby tomato sauce.

Prep Time
25 Minutes
Cook Time
50 Minutes
Total Time
75 Minutes
By: Maria

Category: Vegetarian

Difficulty: Intermediate

Cuisine: Vegan

Yield: 6 Servings (1 roast)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Stuffing

01 450g of cooked white beans
02 1 carrot
03 1 stick of celery with its leaves
04 200g of smoked tofu
05 1 onion
06 Salt and pepper
07 1 clove of garlic
08 30ml of vegetable broth or white wine
09 120g of chickpea flour
10 6 tablespoons of fresh rosemary

→ Sauce

11 2 tablespoons of olive oil
12 1 teaspoon of smoked paprika
13 1 onion
14 10 ripe cherry tomatoes
15 1 small shallot
16 1 teaspoon of powdered vegetable stock
17 350ml of water
18 1 tablespoon of mixed dried herbs
19 2 tablespoons of tomato paste

Instructions

Step 01

Take the carrot, onion, garlic, and celery, peel them, and chop them into pieces.

Step 02

Blend the prepared veggies along with the smoked tofu, white beans, and wine or broth. Sprinkle in some salt and pepper. Add chickpea flour and mix until it all comes together.

Step 03

Flatten the stuffing mixture into a rectangular shape on parchment paper. Sprinkle minced garlic and rosemary over it, then roll it tightly to form a roast shape.

Step 04

Wrap the rolled stuffing in plastic wrap and cover it with rosemary. Steam it for 25 minutes.

Step 05

Combine the water, vegetable stock, olive oil, tomato paste, smoked paprika, and dried herbs in a bowl and mix well.

Step 06

Lay the cooled roast onto a baking tray with cherry tomatoes, onions, and shallots. Pour over the sauce and bake for 25 minutes at 220°C, basting occasionally.

Notes

  1. You can make the roast up to the steaming step a day before.
  2. This vegan version works incredibly well for festive occasions.

Tools You'll Need

  • Blender or food processor
  • Steamer
  • Oven
  • Parchment paper

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Soy (tofu)
  • Chickpeas (flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 8 g
  • Total Carbohydrate: 42 g
  • Protein: 15 g