Meatless Sunday Roast
Enjoy your Sundays with this tantalizing and scrumptious roast that is meat-free!
Yield
1 servingsPrep
60 minCook
180 minReady
240 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
garlic
cloves, minced |
|
| 12 | ounces |
vegetable sausage mix
|
* |
| 1 | each |
eggs
|
|
| 4 | each |
vegetable burgers
or 5 vegetable burgers |
* |
| 4 ½ | ounces |
TVP (Texturized Vegetable Protein)
tvp mince, unflavored |
* |
| 4 | tablespoons |
soy sauce, tamari
or vegetable extract |
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | each |
bread
brown, loaf, cubed |
*
|
| 6 | tablespoons |
margarine
|
|
| 5 | each |
celery
stalks, chopped |
|
| 1 | each |
onions
chopped |
|
| 4 | each |
sage
leaves, fresh, chopped fine |
*
|
| 1 | tablespoon |
herbs
dried, mixed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
garlic
cloves, minced |
|
| 346.8 | ml/g |
vegetable sausage mix
|
* |
| 1 | each |
eggs
|
|
| 4 | each |
vegetable burgers
or 5 vegetable burgers |
* |
| 130.1 | ml/g |
TVP (Texturized Vegetable Protein)
tvp mince, unflavored |
* |
| 6E+1 | ml |
soy sauce, tamari
or vegetable extract |
|
| 45 | ml |
vegetable oil
|
|
| 1 | each |
bread
brown, loaf, cubed |
*
|
| 9E+1 | ml |
margarine
|
|
| 5 | each |
celery
stalks, chopped |
|
| 1 | each |
onions
chopped |
|
| 4 | each |
sage
leaves, fresh, chopped fine |
*
|
| 15 | ml |
herbs
dried, mixed |
* |
Directions
Roast: Start preparing the roast the day before it's needed. Preheat oven 350℉ (180℃). Grease and flour a large casserole dish or mold. Sprinkle one half the garlic over the inside of the dish.
Measure the sausage mix, egg, and 1 pint water in large mixing bowl. Stir well and leave 5 minutes for the liquid to absorb.
Measure ¼ pint water into food blender. Add veggie burgers and blend to even consistency.
Mix tvp mince and 1 pint water in bowl. Stir well and let stand 5 minutes.
Combine sausage mix, puréed burgers, and the soaked tvp mince together in a large bowl. Add remaining garlic and soy sauce. Mix well. Coat the casserole dish with the vegetable oil, and pour the mixture into the dish, pressing it firmly on to the sides and bottom.
Leave large cavity in the middle for the stuffing. Firm mixture with the back of a spoon or your knuckles.
Bake 1½ hours in the oven. Allow to cool, then cover and place overnight in the refrigerator.
Stuffing: Preheat oven to 350℉ (180℃). Place cubes of bread in large mixing bowl. Melt margerine in a large frying pan. Add celery and onion and sauté 5 minutes, until lightly brown. Pour the sauté into mixing bowl with the bread cubes. Add ¼ cup water, the sage and mixed herbs. Mix very well.
Fill roast cavity with this stuffing. Any remainder may be placed in baking dish and baked separately later.
Turn casserole dish upside down on a baking tray, or roasting pan, without removing the dish. Place in oven and bake 45 minutes. Remove casserole dish and continue baking one more hour. After half an hour, place extra stuffing in oven and bake the extra 30 minutes.
Serve the stuffed roast with hot gravy, extra stuffing, baked sweet potatoes, cranberry sauce, mashed and roast potatoes, etc.
Good source of protein, calcium, potassium, iron, zinc.
