Easy Delicious Vegan Roast

During the Holidays you will have company and family to enjoy quality time with them. You don't want to be spending all your time int he kitchen! Here's a wonderful roast you can make that will freeze well and will free up your time to enjoy with friends and family!

2 cups brown rice already cooked (could be leftovers)
1 cup quick oats
1/2 cup sunflower seeds
1/2 cup green sweet peppers, chopped
1 carrot, peeled and sliced
1 stalk celery, washed and sliced
1 medium size raw beet, peeled and cubed
1 large onion, peeled and chopped
1 potato, peeled and cubed
1 cup whole wheat bread crumbs (you can make your own by toasting whole wheat bread and pulverizing it in the blender or food processor) or 2 cups of whole wheat bread crumbled
1 cup tofu, drained and cubed
Salt to taste
2 Tbsp. olive oil
2 Tbsp. minced fresh parsley
1 tsp. sweet basil
1/4 tsp. rosemary
1 Tablespoon onion powder
1 Tablespoon garlic powder
2 tsp. sweet paprika powder
1 tsp. finely grated lemon zest (optional)
2 Tbsp. sliced pimento-stuffed olives
3 Tbsp. nutritional yeast (not bakers yeast but a special flavoring and nutritional yeast you find in health food and specialty stores)
3 Tbsp. wheat germ
% Tbsp. cornstarch
1 1/2 cup of water

In a food processor or blender, process onion, potato, carrot, beet, celery, peppers, sunflower seeds and tofu with a little water till smooth. Scrape into a bowl. In a separate bowl, mix all dry ingredients well and incorporate into the wet mixture. Combine thoroughly. Scrape into a greased baking dish and bake at
350ºF for 40 minutes or so. It must be golden brown on top. If after 40 minutes your oven has not produced a golden soft crust, leave it a few minutes more, watching it carefully.

You just have to add your favorite main dish, like mashed potatoes, baked yams, a rice of some sort or anything you like, even pasta.
A nice green salad and a quick dessert and you're set!

Hope you enjoy it!

Born in Bethlehem