Vegan Holiday Roast With Hazelnut Cranberry Stuffing | VegNews

Ingredients

• For the loaf:
• 4 cups
• vegan beef grounds
• 3 cloves garlic, minced
• 1 tablespoon dried mixed herbs
• 1 teaspoon onion powder
• 1 teaspoon white pepper
• 1 teaspoon salt
• ½ cup breadcrumbs
• For the stuffing:
• 6 slices white bread
• 1 small onion, finely chopped
• 2 teaspoons Italian seasoning
• ½ teaspoon salt
• ½ cup hazelnuts, roughly chopped
• ¼ cup
• soy milk
• ¼ teaspoon apple cider vinegar
• vegan butter
• ¼ cup dried cranberries
• For the glaze:
• ¼ cup tomato sauce
• 1 teaspoon apple cider vinegar
• 1 tablespoon maple syrup
• ½ teaspoon white pepper
• 1 teaspoon no-salt seasoning
• ¼ teaspoon salt