HOLIDAY ROAST:

This is a wonderful vegetarian recipe for festive meals. I often bake it in a ring pan, and when cooked, turn it out onto a decorated platter and fill the middle with cranberry sauce. This also makes a delicious sandwich paté when cold.

Ingredients:

• 2 onions
• 2 cloves garlic
• 4 stalks celery
• olive oil
• 1 1/2 cups textured soy protein (granules, not chunks)
• 1 1/2 cups hot water (or vegetable broth from cooking potatoes, etc.)
• 1 Tbsp tamari or soya sauce
• 1 Tbsp basalmic vinegar
• 1 Tbsp dijon mustard
• 2 cups bread crumbs
• 2 Tbsp nutritional yeast (optional)
• 2 Tbsp whole wheat flour
• 1 small can tomato puree
• 1 Tbsp each oregano and sage
• 1 cup chopped parsley

Sauté first three ingredients in olive oil. In large bowl, cover TSP granules with hot water/stock, and let sit for 5 minutes. Add remaining ingredients, with the sauteed vegetables, and mix well. Turn into loaf pans or other oven dish and bake for 45 minutes. Serves 4.

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