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Name: Vegan Roast
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 c Celery 1/4" pieces; 1/4 c Arrowroot powder; 1 ts Sea salt; 1/8 ts Cinnamon; 3/4 c Parsley chopped; 3/4 c Buckwheat flour or amaranth; 2 c Chick peas cooked & mashed; 1 1/2 c Carrots 1/4" pieces; 1/8 ts Cayenne pepper or less; 6 c Bread 1/2" squares, cubed; 1 1/2 c Nuts or seeds, partially; 2 cloves Garlic pressed; 2 cubes Vegetable bouillon; 1/4 ts Sea kelp; 1 1/2 c Parsnips 1/4 " pieces OR turnips, white, small; 2 c Onion finely chopped; 2 tb Tamari or more

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INGREDIENTS

1 1/2 c Celery ; 1/4" pieces
1/4 c Arrowroot powder
1 ts Sea salt
1/8 ts Cinnamon
3/4 c Parsley ; chopped
3/4 c Buckwheat flour ; or amaranth
2 c Chick peas ; cooked & mashed
1 1/2 c Carrots ; 1/4" pieces
1/8 ts Cayenne pepper ; or less
6 c Bread ; 1/2" squares, cubed
1 1/2 c Nuts ; or seeds, partially
2 cloves Garlic ; pressed
2 cubes Vegetable bouillon
1/4 ts Sea kelp
1 1/2 c Parsnips ; 1/4 " pieces OR turnips, white, small
2 c Onion ; finely chopped
2 tb Tamari ; or more

Servings

INSTRUCTIONS

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! SERVES:4-6

NOTES

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Vegan Roast

1 1/2 c Celery 1/4" pieces
1/4 c Arrowroot powder
1 ts Sea salt
1/8 ts Cinnamon
3/4 c Parsley chopped
3/4 c Buckwheat flour or amaranth
2 c Chick peas cooked & mashed
1 1/2 c Carrots 1/4" pieces
1/8 ts Cayenne pepper or less
6 c Bread 1/2" squares, cubed
1 1/2 c Nuts or seeds, partially
2 cloves Garlic pressed
2 cubes Vegetable bouillon
1/4 ts Sea kelp
1 1/2 c Parsnips 1/4 " pieces OR turnips, white, small
2 c Onion finely chopped
2 tb Tamari or more

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!  SERVES:4-6

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Nutrition

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Serving Size: 1 Serving (574g)
Recipe Makes: 4

Calories: 1121
Calories from Fat: 328 (29%)

Amt Per Serving		% DV

	Total Fat 36.4g	49 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 18.4g
	Polyunsanturated Fat 9.6g
Cholesterol 0.2mg		0 %
Sodium 2102.5mg		72 %
Potassium 1674.4mg		44 %
Total Carbohydrate 168.6g		50 %
	Dietary Fiber 25.8g	103 %
	Sugars, other 142.7g
Protein 38.4g		55 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1121

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