Vegan roast Recipe

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Vegan roast

Artist:	_	Yield:	4
Categories:	Entrees, Vegan, Vegetarian	Rating:	0
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Ingredients:

2	cup	Chick peas, cooked & mashed
1 1/2	cup	Carrots, diced
1 1/2	cup	Celery, diced
1 1/2	cup	Parsnips, diced
1/8	tsp	Cinnamon
2		Vegetable bouillon cubes
2	tbsp	Tamari
1	tsp	Sea salt
1/4	tsp	Sea kelp
1/8	tsp	Cayenne pepper
2	cup	Onion, finely chopped
6	cup	Bread cubes
1 1/2	cup	Nuts, or seeds, partially
		-- ground
3/4	cup	Parsley, chopped
3/4	cup	Buckwheat flour
1/4	cup	Arrowroot powder
2		Garlic cloves, pressed

Procedures:

1	Steam the carrots, celery and parsnips or turnips until tender.
2	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.
3	add the raw onion and all the remaining ingredients and use your hands to mix together everything well.
4	Preheat the oven to 350°F.
5	Oil a 9"x13" low baking dish and line it with wax paper, then oil the wax paper.
6	Shape the mixture into a 3" high oblong loaf in the pan with rounded top and edges.
7	Bake for 80-90 minutes until well browned and cooked as firmly as you like it.
8	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.
9	A thin coating of flax oil or other fresh, natural oil may be brushed on top for a glistening finish to the loaf.
10	Looks terrific and taste delicious with vegetarian gravy or mushroom gravy.
11	Keeps 5-7 days refrigerated or may be frozen.
12	A wonderful main dish for holiday meals and special occasions!
13	jeanne marie martin, "vegan delights: gourmet vegetarian specialities"