Buying a vegan holiday roast is very much like playing Seitan Roulette.

Imitation meat gets a not-entirely-undeserved bad rap, butsome of it kinda rules.

Mock duck, which is essentially seitan seasoned withfive spice, MSG, and sugar, is my favorite.

Its the vegan roast you deserve.

Mock duck and goose can be found in the freezer section of most Asian supermarkets.

They deliver anywhere in the U.S., although shipping is expensive ($9.95 or more).

Ive included recipes for stuffing and gravy here, but I encourage you to use your favorites.

When the vegetables are super soft and lightly browned, add the bread cubes, walnuts, and herbs.

Mix thoroughly and season to taste with salt and pepper.

Off the heat, stir in the stock a half-cup at a time.

Allow to cool while you assemble the roast.

Lay a sheet of heavy-duty aluminum foil on a large cutting board or rimmed sheet pan.

Arrange them parallel to each other on the parchment.

Remove the smoked mock duck halves from their packaging and pat dry on paper towels.

Heat two tablespoons of neutral oil in a large nonstick (or cast-iron) skillet over medium-low heat.

Fry each duck for 3-5 minutes a side until caramelized and golden brown.

Unwrap the mock goose and remove any toothpicks holding the sheets together.

Carefully unfold to a single or double layer and place on top of the twine.

Unfold more sheets as needed, and cover any tears with scraps.

Place one of the duck halves, concave side up, on the center of the goose sheet.

Place the other half on top, concave side down, to make a little faux-meat package.

Be gentle, but dont panic if the twine tears the goose a little bit.

Itll glue itself back together as it steams.

You should now have a deeply unappetizing little parcel.

Wrap it up tightly in the parchment, then wrap it even tighter with the foil and seal completely.

Add the flour and cook, stirring constantly, for 15 minutes.

Bring to a boil, then reduce heat and simmer until thickened, ten minutes or so.

Season to taste with salt and pepper, and keep warm until ready to serve.

Finally, heat another tablespoon of oil in the same nonstick skillet over medium-low heat.

Unwrap the roast, discard the foil and parchment, and carefully transfer to the skillet.

Be sure to brown those sides, too.

Transfer roast to a cutting board and carefully clip the twine with kitchen shears.

Slice into half-inch thick slabs and serve with gravy, mashed potatoes, and more stuffing.

Happy vegan holidays to you and yours!