Vegetarian Roast
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Ingredients
- 2 cups of cooked mashed chick peas
- 1 ½ cups of chopped carrots cut into ¼ inch pieces
- 1 ½ cups of chopped celery cut into ¼ inch pieces
- 1 ½ cups of chopped parsnips cut into ¼ inch pieces
- 3 vegetable bouillon cubes
- 3 tablespoons tamari
- 1 teaspoon Celtic Sea Salt
- ¼ teaspoon sea kelp
- 1/8 teaspoon cayenne pepper
- 2 cups of chopped onion
- 6 cups of bread cubes, cut into ½ inch squares
- 2 cups chopped mushrooms
- 2 cups partially ground nuts (almonds, pecans, filberts, sunflower seeds)
- 1 cup chopped parsley
- ¾ cup buckwheat flour
- ¼ cup of arrowroot powder
- 4 cloves of garlic, pressed
- 1 teaspoon dill
- 1 teaspoon honey
- 1 teaspoon coconut sugar
Instructions
- Soak the chick peas overnight and cook until tender. Steam the carrots, celery and parsnips until tender. Mash the chick peas and vegetables with the bouillon and other flavorings until thoroughly mixed and smooth. Add the raw onion and all the remaining ingredients and use your hands to mix everything together well. Preheat the oven to 350 degrees. Oil a 9x13 inch baking pan and line it with wax paper, then oil the wax paper. Shape the mixture 3 inches high, oblong loaf in the pan with rounded top and edges. Bake for 90 minutes until well browned and cooked as firmly as you like it. The roast easily removes from the wax paper and can be placed on a platter of a bed of greens. Goes well with vegetarian or mushroom gravy.
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