Vegan Roast

• 2 cups chickpeas (garbanzo beans) cooked, mashed
• 1 1/2 cups carrots cut up
• 1 1/2 cups celery cut up
• 1 1/2 cups parsnips cut up
• 18 teaspoon cinnamon
• 2 each vegetable stock cubes
• 2 tablespoons soy sauce, tamari
• 1 teaspoon sea salt
• 18 teaspoon cayenne pepper
• 2 cups onions chopped
• 6 cups, cubed bread
• 1 1/2 cups nuts ground
• 3/4 cup parsley leaves chopped
• 3/4 cup buckwheat flour
• 1/4 cup arrowroot flour

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 (180C).
6. Oil a 9x13 inch low baking dish and line it with wax paper, then oil the wax paper.
7. Shape the mixture into a 3 inch high oblong loaf in the pan with rounded top and edges.
8. Bake for 80 to 90 minutes until well browned and cooked as firmly as you like it.
9. The edges easily removes from the wax paper and can be placed on a platter on a bed of greens and garnished with peeled tomato flowers or radish roses.
10. a thin coating of flax oil or other fresh, natural oil may be brushed on top for a glistening finish to the loaf.
11. Looks terrific and taste delicious with Vegetarian Gravy or mushroom Gravy.
12. Keeps 5 to 7 days refrigerated or may be frozen.

chickpeas, carrots, celery, cinnamon, vegetable stock cubes, soy sauce, salt, cayenne pepper, onions, bread, nuts ground, parsley, buckwheat flour, arrowroot flour

Taken from recipeland.com/recipe/v/vegan-roast-44881 (may not work)