Preheat your oven to 400°F (200°C). Gather your ingredients.

In a food processor, combine the white cannellini beans, button mushrooms, garlic, nutritional yeast, poultry seasoning, and coconut aminos. Add water and vegetable oil and blend until mostly smooth, about 1-2 minutes.

Add the vital wheat gluten and pulse until a cohesive dough forms, about 30 seconds.

Transfer the dough onto a floured surface and knead for about 5 minutes until elastic. Shape into a loaf, approximately 8½ inches long.

Lay a large piece of foil on a clean surface, place parchment on top, and roll the shaped dough tightly in the foil, twisting the ends.

Bake the wrapped roast in the preheated oven for 35 minutes. Flip, rewrap, and bake for an additional 35 minutes.

Let the roast rest in the foil for 30 minutes after baking.

Unwrap, slice into thick pieces, and serve warm, ideally with vegan mashed potatoes or gravy.