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Festive Vegetarian Roast with Savoury Stuffing

Added on Thu Jul 5 2007

Views 2585

The Story Behind The Recipe

When I was pregnant with my daughter (back in 1989) I saw Linda McCartney talking on TV about how eating meat was like chewing the inside of your mouth.Call it pregnancy hormones, or what you will, but I resolved then and there to go vegetarian and t Read More

" What do you eat on Christmas Day if you are a vegetarian? In 1990 we ate this. "

This recipe belongs to 'Christmas Fayre'

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The Basics

• Dish: Main Course
• cuisine: Other
• Serves: 4
• Prep Time: 1hrs 45 mins
• Cooking Time: 1hrs 50 mins

Ingredients

• 5 Celery stalks chopped
• 4 Fresh sage leaves finely chopped
• 1 Large onion chopped
• 2 tablespoons Garlic powder
• 340g Vegetable sausage mix
• 1 Egg
• 5 Vegetable burgers
• 128g packet Unflavoured TVP mince (textured vegetable protein)
• 4 tablespoons Soy sauce or vegetable extract
• 3 tablespoons Vegetable oil
• 1 loaf Brown bread cubed
• 6 tablespoons Margarine
• 1 tablespoon Mixed dried herbs

Method

You need to start preparation the day before you are going to eat this roast.

Pre-heat the oven to 180 deg C (350 deg F) or Gas Mark 4.

Grease and flour a large casserole dish and sprinkle 1 tablespoon of the garlic powder inside this dish.

Put the veggie sausage mix, egg and a pint of water (570ml) into a large mixing bowl, stir well and leave for five minutes for the liquid to be absorbed.

Put a quarter of a pint of water (140ml) into a food blender and add the veggie burgers and blend to an even consistency.

Mix the TVP mince with a pint of water in another bowl and let that stand for five minutes.

Mix together the veggie sausage mix, pureed burgers and the soaked TVP mince in one large bowl. Add the rest of the garlic powder and the soy sauce (or veg extract). Mix well.

Coat the casserole dish with the veg oil and press the mixture firmly into the bottom and sides of the dish. Leave a large space in the middle for the stuffing.

Bake for 90 minutes. Allow to cool, cover and keep in the fridge overnight.

Next day, make the savoury stuffing by pre-heating the oven to 180 deg C (350 deg F) or Gas mark 4. Put the cubed brown bread in a large mixing bowl. Melt the margarine in a large frying pan and add the celery and onion. Stir frequently for 5 minutes until lightly brown.

Pour this celery and onion mix over the bread cubes and add half a pint of water(285ml), the sage and mixed herbs.

Fill the cavity in the chilled roast (still in the casserole dish) with this stuffing mix. Any leftover stuffing can be put into another dish and baked separately.

Turn this filled casserole dish upside down on to a baking tray without removing the dish. Bake in the oven for 45 minutes.

Remove the casserole dish and bake for a further hour. (After half an hour place any leftover stuffing into the oven as that needs the last 30 minutes of cooking time).

Serve with roast potatoes, veggie gravy and all your usual veggies and cranberry sauce.