Vegan Roast

• 2 cups chick peas cooked & mashed about 3/4 cup dry may substit
• 1 cup carrots 1/4" pieces
• 1 cup celery 1/4" pieces
• 1 cup parsnips 1/4 " pieces-OR-
• turnips cup -, white, small 1/4" pieces
• 1 teaspoon cinnamon
• 2 vegetable bouillon cubes up to 3
• 2 tablespoons tamari soy sauce up to 3 tb
• 1 teaspoon sea salt
• kelp teaspoon Sea
• 1 teaspoon cayenne pepper or less
• 2 cups onion finely chopped
• 6 cups bread cubes 1/2" squares
• 1 cup nuts
• 2 cups pecans
• 1 cup parsley chopped, up to 1 c
• 1 cup buckwheat flour or amaranth flour
• 1 cup arrowroot powder or soy flour or chick
• garlic cloves pressed, up to 4, optional

1. Soak the chickpeas overnight and cook until tender.
2. Steam the carrots, celery and parsnips or turnips until tender.
3. 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.
4. Add the raw onion and all the remaining ingredients and use your hands to mix together everything well.
5. Preheat the oven to 350F.
6. Oil a 9"x13" low baking dish and line it with wax paper, then oil the wax paper.
7. Shape the mixture into a 3" high oblong loaf in the pan with rounded to

chick peas, carrots ubc, celery ubc, ubc, ubc, cinnamon, vegetable bouillon, soy sauce, salt, kelp, cayenne pepper, onion, bread cubes, nuts, pecans, parsley, flour, arrowroot powder, garlic

Taken from www.yummly.com/recipe/Vegan-Roast-1674965 (may not work)