Vegan roast
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Vegan roast
  Vegan    Roast    Vegetarian  
Last updated 6/12/2012 1:02:44 AM. Recipe ID 26374. Report a problem with this recipe.
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      Title: Vegan roast
 Categories: Main dish, 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
  Jeanne Marie Martin, "Vegan Delights: Gourmet Vegetarian Specialities"
  posted by Anne MacLellan

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Recipe ID 26374 (Apr 03, 2005)

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