Vegan Roast
By: Anonymous
Published: Sunday, February 14, 2010 - 7:10am

Ingredients




2 cups Chick peas, cooked & mashed about ¾ cup dry may substit
cup Carrots, ¼" pieces
cup Celery, ¼" pieces
cup Parsnips, ¼ " pieces-OR-
cup -Turnips, white, small ¼" pieces
teaspoon Cinnamon
2 Vegetable bouillon cubes up to 3
2 tablespoons Tamari soy sauce, up to 3 tb
1 teaspoon Sea salt
teaspoon Sea kelp
teaspoon Cayenne pepper, or less
2 cups Onion, finely chopped
6 cups Bread cubes, ½" squares
cup Nuts, or seeds,partially ground, up to 2 cups raw pecans, 
cup Parsley, chopped, up to 1 c
cup Buckwheat flour,or amaranth flour
cup Arrowroot powder or soy flour or chick 
2 Garlic cloves, pressed, up to 4, optional





Preparation

1 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 to 2 SERVES:4-6 


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Preparation

 1  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 to  2  SERVES:4-6