Vegan Roast

Photo: flickr user Crystl

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

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

SERVES:4-6