Vegan Roast -- our favourite holiday feast

This comes out for holiday meals. Because it's fancy feeling and beats the heck out of tofurkey-type preparations. Make sure you cook it long enough, and remember that unstuffed is perfect, even if stuffed looks fancy. Huge hit. Very popular in our neck of the woods.

equipment needed:

grinder for chia seeds

food processor to grind up vegetables

baking dish or casserole

mixing bowl

mixing spoon

measuring cups

measuring spoons

baking parchment

ingredients:

1 cup water
1 medium onion
1 large carrot
3 small celery ribs

2 tsp sea salt -- don't skimp on the sea salt
1 tbsp nutritional yeast
1/2 tsp sesame oil

1/4 cup ground chia seeds
1/4 cup black bean flour
4 tbsp sweet potato flour

2 tbsp coconut oil

1 tbsp herbe de provence
1/4 tsp granulated garlic
2 tbsp mesquite

2 cups gluten flour


directions:

1. in a food processor, puree the onion, carrot, and celery
2. add the water, and process again
3. add the salt, nutritional yeast, sesame oil, ground chia, black bean flour, sweet potato flour, coconut oil, herbe de provence, granulated garlic, and mesquite
4. process until thoroughly combined
5. transfer the mixture to a bowl
6. stir in the gluten flour



Divide into 2 portions and wrap in parchment and put in a ziplock bag, and let sit overnight in fridge!!!
Or keep in 1 portion, and make a massive roast.

Option 1:
1. roll out into large oval/rectangle
2. sprinkle with pecans, bits of dried apple, finely diced sweet potato
3. roll up
4. place on parchment in casserole -- I used cast iron dutch oven
5. surround with autumn vegetables that have bene tossed with coconut oil, sea salt, black pepper
(vegetable suggestions: onion, carrot, sweet potato, possibly mushrooms such as oyster or king, parsnips)

Option 2.
1. form into loaf shape
2. place on parchment in casserole
3. surround with autumn vegetables that have been tossed with coconut oil, sea salt, and black pepper.  Heck, you can even go for herbe de provence.


bake at 345 for 90 minutes in cast iron dutch oven -- or up to 2 1/2 hours if you do one massive roast