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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 7 |
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A delicious roast from Cooking Entrees with the Micheff Sisters Cookbook. I enjoyed this with gravy one day and with barbeque sauce the next. Enjoy! Ingredients:
1 medium onion, finely chopped |
1 1/2 cups fresh mushrooms, finely chopped |
3 tablespoons olive oil |
2 cups veggie burgers (i used veggie crumbles by morningstar) |
2 cups cooked brown rice |
1/2 cup quick oats |
2 cups seasoned breadcrumbs |
1/2 cup vegan mayonnaise |
1 teaspoon seasoned vegetable salt (i used italian seasoning and salt) |
1 tablespoon dried parsley (i used 3 tbls. fresh parsley) |
1 cup chopped walnuts |
1/2 cup soymilk |
1/2 cup whole wheat flour |
1/2 cup nutritional yeast |
1/3 cup oil |
2 1/2 cups cool water (may need a little more for desired consistancy) |
4 tablespoons soy sauce |
salt |
Directions:
1. In a medium skillet over medium heat, saute onion and mushrooms in the oil until the onion is clear.
2. In a large bowl, mix remaining ingredients(except gravy ingredients).
3. Spray a medium casserole dish with nonstick cooking spray and put in roast mixture.Pat down. Bake at 350*F. for 1 hour.
4. Serve with country gravy or desired sauce.
5. Country Gravy:.
6. In a medium skillet, brown flour, stirring constantly with a whisk until it becomes fragrant and slightly deeper in color. Add the yeast flakes and oil and cook, stirring for just a minute more.
7. Add the water all at once, whisking fast and continuously until thickened. This will only take a minute or so.
8. Linda Micheff says you can also make this roast into patties and either fry in a skillet or brown in oven.
9. Good served with mashed potatoes, corn on the cob and tomatoes and cucumbers.
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