Vegan Roast

By pattie_d

Ingredients

• 2 cups Chick peas; cooked & mashed -about 3/4 cup
• dry beans; may substitute pinto, kidney, or
• adzuki beans
• 1-1/2 cups Carrots cut in to 1/4" pieces;
• 1-1/2 cups Celery cut in to 1/4" pieces
• 1-1/2 cups Parsnips cut in to 1/4 " pieces-OR-
• 1-1/2 cups of white Turnips, cut in to small 1/4"
• pieces
• 1/8 tspn Cinnamon
• 2 - Vegetable bouillon cubes (up to 3 cubes for taste)
• 2 Tb Tamari soy sauce (may use up to 3 Tb)
• 1 tspn Sea salt
• 1/4 tspn Sea kelp
• 1/8 tspn Cayenne pepper; or less
• 2 Cups of Onion; finely chopped
• 6 Cups of Bread cubes; cut in to 1/2" squares
• 1-1/2 CupsNuts; or seeds,partially ground. (Up to
• 2 cups of raw pecans, almonds,filbert or
• up to 2 cups -raw pecans,almonds,filbert -or
• sunflower seeds traste best;
• 3/4 Cup chopped Parsley (may use up to 1 cup)
• 3/4 Cup of Buckwheat flour;or amaranth flour
• 1/4 Cup of Arrowroot powder or soy flour or chick pea flour 2-4 Garlic cloves; pressed,

Details

Servings 4
Cooking time 80mins
Adapted from cooksmart.standard-message.com

Preparation

Step 1

Optional:

Soak the chickpeas overnight and cook until tender. Steam the carrots, celery and parsnips or turnips until tender. Mash the chickpeas and vegetables with the bouillon and other flavourings cinnamon, soy sauce, sea salt, sea kelp and cayenne pepper) until thoroughly mixed and smooth. Add the raw onion and all the remaining ingredients and use your hands to mix together everything well. Preheat the oven to 350F. Oil a 9"x13" low baking dish and line it with wax paper, then oil the wax paper. Shape the mixture into a 3" high oblong loaf in the pan with rounded top and edges. Bake for 80-90 minutes until well browned and cooked as firmly as you like it.

The edges easily removes from the wax paper and can be placed on a platter on a bed of greens and garnished with peeled tomato flowers or radish roses.

A thin coating of flax oil or other fresh, natural oil may be brushed on top for a glistening finish to the loaf.

Looks terrific and taste delicious with Vegetarian Gravy or mushroom Gravy.

Keeps 5-7 days refrigerated or may be frozen.

A wonderful main dish for holiday meals and special occasions!