Thanksgiving Roast Vegetarian Style |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This recipe came from my mom. I don't know where she got it but she has been making it for quite a while. It is a good vegetarian recipe and I still make it often even though we do eat meat now. I also make it and take it for Thanksgiving when we go to my mom's. She is still a vegetarian. Ingredients:
2 cups cracker crumbs |
6 eggs |
2 small onions, diced |
2 cups evaporated milk |
1 (10 3/4 ounce) can mushroom soup (i use the golden mushroom) |
2 (1 ounce) envelopes george washington broth (dark) |
1 (20 ounce) can of worthington brand veggie burgers |
1/2 teaspoon sage |
1/2 teaspoon oregano |
2 tablespoons light soy sauce |
1/4 cup oil |
1/4 cup meatloaf seasoning mix (from a 1.25 oz pkg) |
2 celery ribs, diced |
8 white button mushrooms, grated |
1/4 cup grated sharp cheddar cheese |
1/4 cup ketchup (filled right up to the top) |
2 tablespoons brown sugar |
3 tablespoons water |
Directions:
1. Saute onion, mushrooms, and celery in small amount of oil.
2. Drain on paper towels.
3. Place other ingredients (except topping mix) in a large bowl and mix gently.
4. Place in loaf pan that has been sprayed with non-stick spray or you can put it in a 9x13 pan that has been sprayed with non-stick spray.
5. Mix topping ingredients and spread evenly over the top of the roast making sure it is spread to the edges.
6. Bake at 350 for 50-60 minutes (depending on your oven).
7. Check it after 50 minutes and see if it is set and nicely borwned.
8. Let stand 5-10 minutes before slicing and serving. If you use a 9x13 pan, cut it in squares. If you use a loaf pan, slice it like meatloaf.
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