*  Exported from  MasterCook  *
                           MEATLESS SUNDAY ROAST
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       cl           Garlic -- minced
   12       oz           Vegetable sausage mix
    1       ea           Egg
    4       ea           Vegetable schnitzles -- OR
                         -5 vegetable burgers
    4 1/2   oz           TVP® mince, unflavored
    4       tb           Soy sauce -- or veg extract
    3       tb           Vegetable oil
                         -----SAVOURY STUFFING-----
    1       ea           Loaf brown bread -- cubed
    6       tb           Margerine
    5       ea           Stalks celery -- chopped
    1       ea           Onion -- chopped
    4       ea           Fresh sage leaves -- chop fine
    1       tb           Dried mixed herbs
   Roast Start preparing the roast the day before it’s
   needed. Preheat oven 350.  Grease and flour a large
   casserole dish or mold. Sprinkle one half the garlic
   over the inside of the dish.
   Measure the sausage mix, egg, and 1 pint water in
   large mixing bowl. Stir well and leave 5 mins for the
   liquid to absorb.
   Measure 1/4 pint water into food blender. Add veggie
   burgers and blend to even consistency.
   Mix TVP® mince and 1 pint water in bowl. Stir well and
   let stand 5 mins.
   Combine sausage mix, pureed burgers, and the soaked
   TVP® mince together in a large bowl.  Add remaining
   garlic and soy sauce.  Mix well. Coat the casserole
   dish with the vegetable oil, and pour the mixture into
   the dish, pressing it firmly on to the sides and
   bottom. Leave large cavity in the middle of the
   stuffing.  Firm mixture with the back of a spoon or
   your knuckles.
   Bake 1 1/2 hours in the oven.  Allow to cool, then
   cover and place overnight in the frig.
   Make stuffing Preheat oven to 350. Place cubes of
   bread in large mixing bowl.  Melt margerine in a large
   frying pan. Add celery and onion and saute 5 mins,
   until lightly brown. Pour the saute into mixing bowl
   with the bread cubes.  Add 1/4c water, the sage and
   mixed herbs. Mix very well. Fill roast cavity with
   this stuffing.  Any remainder may be placed in baking
   dish and baked separately later.
   Turn casserole dish upside down on a baking tray, or
   roasting pan, without removing the dish.  Place in
   oven and bake 45 mins. Remove casserole dish and
   continue baking one more hour. After half an hour,
   place extra stuffing in oven and bake the extra 30
   Serve the stuffed roast with hot gravy, extra
   stuffing, baked sweet potatoes, cranberry sauce,
   mashed and roast potatoes, etc.
   Good source of protein, calcium, potassium, iron, zinc.
   From Linda McCartney’s Home Cooking Typed by Lisa
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 TVP is a registered trademark of Archer-Daniels-Midland Company.