Vegan Roast
Yield
6 servingsPrep
20 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chickpeas (garbanzo beans)
cooked, mashed |
|
| 1 ½ | cups |
carrots
cut up |
|
| 1 ½ | cups |
celery
cut up |
|
| 1 ½ | cups |
parsnips
cut up |
*
|
| ⅛ | teaspoon |
cinnamon
|
|
| 2 | each |
vegetable stock cubes
|
*
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
sea salt
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 2 | cups |
onions
chopped |
|
| 6 | cups, cubed |
bread
|
*
|
| 1 ½ | cups |
nuts
ground |
|
| ¾ | cup |
parsley leaves
chopped |
|
| ¾ | cup |
buckwheat flour
|
|
| ¼ | cup |
arrowroot flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chickpeas (garbanzo beans)
cooked, mashed |
|
| 355 | ml |
carrots
cut up |
|
| 355 | ml |
celery
cut up |
|
| 355 | ml |
parsnips
cut up |
*
|
| 0.6 | ml |
cinnamon
|
|
| 2 | each |
vegetable stock cubes
|
*
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 5 | ml |
sea salt
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 473 | ml |
onions
chopped |
|
| 6 | cups, cubed |
bread
|
*
|
| 355 | ml |
nuts
ground |
|
| 177 | ml |
parsley leaves
chopped |
|
| 177 | ml |
buckwheat flour
|
|
| 59 | ml |
arrowroot flour
|
|
Directions
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 350℉ (180℃). Oil a 9x13 inch low baking dish and line it with wax paper, then oil the wax paper.
Shape the mixture into a 3 inch high oblong loaf in the pan with rounded top and edges.
Bake for 80 to 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 to 7 days refrigerated or may be frozen.
