Title: Vegan Roast
Categories: Entree Vegetarian
Yield: 4 Servings

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

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!

Jeanne Marie Martin, "Vegan Delights: Gourmet Vegetarian Specialities" posted by Anne MacLellan

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