Vegan Roast

Directions

1. 1
   Soak the chickpeas overnight and cook until tender.
2. 2
   Steam the carrots, celery and parsnips or turnips until tender.
3. 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. 4
   Add the raw onion and all the remaining ingredients and use your hands to mix together everything well.
5. 5
   Preheat the oven to 350F (180C).
6. 6
   Oil a 9x13 inch low baking dish and line it with wax paper, then oil the wax paper.
7. 7
   Shape the mixture into a 3 inch high oblong loaf in the pan with rounded top and edges.
8. 8
   Bake for 80 to 90 minutes until well browned and cooked as firmly as you like it.
9. 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. 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. 11
    Looks terrific and taste delicious with Vegetarian Gravy or mushroom Gravy.
12. 12
    Keeps 5 to 7 days refrigerated or may be frozen.