I got this recipe from an email. Originally, it was a recipe from a cookbook called “Vegan Delights”, but I altered it to make it easier, as the original recipe was very prep intensive. I’ve heard from people that have used this as their main Thanksgiving offering, and it was a big hit. I’m not sure yet whether I’ll be making this, my nut loaf, or the vegan nut loaf I’ll post in the next couple of days. What are you planning to cook for your vegetarian Thanksgiving?

Vegan Roast

1 can drained chickpeas, mashed (or substitute pinto, kidney or adzuki beans)

1 1/2 c (3-4 small) chopped carrots
1 1/2 c (2-3 stalks) chopped celery
1 1/2 c (abt 2) chopped parsnips (or small white turnips w/ 1/8 tsp cinnamon added to the main mixture)
2-3 vegetable bouillion cubes (or broth powder)
2-3 Tbsp (wheat free) Tamari soy sauce
1 1/4 tsp sea salt or vegetable sea salt
1/8 tsp or less cayenne powder
2 c (about 1 very large) finely chopped onion
6 c bread cubes cut in about 1/2 inch squares
2 c chopped mushrooms
1 1/2-2 c partially ground nuts or seeds (raw pecans, almonds, filberts or sunflower seeds taste best)
3/4 c chopped fresh parsley
1 c whole wheat flour
Optional-2-4 cloves fresh pressed garlic

I recommend running the vegetables through the food processor. Since you’re going to mash them all, anyway, I wouldn’t worry about chopping them into nice, pretty, even pieces. However you get them chopped, afterwards steam the vegetables until tender. Mash the chick peas and vegetables with the bouillon and other flavourings until thoroughly mixed and smooth. Add the raw onion and all the remaining ingredients and mix everything together well. Preheat the oven to 350 degreesF. 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 roast usually easily removes from the wax paper. Looks terrific and tastes delicious with gravy. Keeps 5-7 days refrigerated, or may be frozen.

Since I haven’t tried this recipe yet I’m not totally convinced that the whole oil, wax paper, oil process is necessary. But I hate to tell you that you can skip that step and then get comments telling me that I ruined somebody’s Thanksgiving because their vegan roast stuck to the bottom of their pan, leaving them with nothing but a big pile of crumbs to serve. SO— Use your own discretion. If you really care that it comes out of the pan looking beautiful, I suggest following the directions. Also, I will probably add poultry seasoning to this, as I think that makes the house smell like Thanksgiving and is familiar to those who normally eat meat, so it makes them feel more at home with a vegetarian Thanksgiving entree.