Veggie Roast
Serves 6 to 8
1¼ cup vegetable broth
2 tablespoons soy sauce
2 tablespoons olive oil
4 cloves garlic, minced
1 cup cooked chickpeas
2 cups vital wheat gluten
¼ cup nutritional yeast
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
1 teaspoon onion powder
1 teaspoon smoked paprika
1 tablespoon seasoned vegan breadcrumbs
⅓ cup vegetable broth (for roasting pan)
Assorted vegetables, cut (for roasting pan)
½ teaspoon turkey rub or poultry seasoning
Heat the oven to 350 F.
In a blender, combine liquid ingredients and chickpeas and blend. Combine liquid and dry ingredients (including breadcrumbs) and knead for 1 to 2 minutes. Form into loaf.
Grease foil with cooking spray or oil and wrap loaf in foil like a Tootsie Roll, twisting the ends to create a seal. Place loaf in a roasting pan. Bake for 1 hour, rotating every 20 minutes.
Uncover and discard foil. Rub with poultry seasoning (and oil, if desired). Add remaining broth and vegetables and bake for another 30 to 45 minutes.
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