Celebration Roast

Ingredients:

INGREDIENTS:

1 Tofurky Wild Rice Stuffed Vegan Roast

6 cups assorted winter vegetables, (carrots, potatoes, onion, squash, Brussel sprouts, parsnips, turnips, washed peeled and cubed)

Basting Sauce:

1/4 cup orange juice

3 tablespoons balsamic vinegar

3 tablespoons olive oil

2 tablespoons maple or agave syrup

Freshly ground sea salt and black pepper, to taste

Onion Gravy:

1/4 cup brown rice flour

1/4 cup olive oil, (plus 1 tablespoon for sautéing the onion)

1 medium yellow onion, sliced into slivers or half-moons

2 cloves garlic, minced

3 cups vegetable stock

1/4 cup nutritional yeast

1/4 cup Tamari or Soy Sauce

2 teaspoons chopped dried parsley

Fresh ground black pepper and sea salt, to taste

Directions:

1. Defrost the veggie roast in the refrigerator for 24 hours before baking. Preheat the oven to 350 degrees. Combine all the ingredients for the basting sauce in a small bowl and stir to combine. Place the roast in an oven safe baking dish. Baste a few spoonfuls of the sauce over the roast, cover it with parchment then a layer of foil. Bake for 40 minutes.
2. Combine all the vegetables in a medium bowl, toss them with the remaining basting sauce. Remove the roast from the oven, add the vegetables to the baking dish and baste the roast again with the remaining sauce.  Reserve the remaining basting sauce from the vegetables and return the baking dish to the oven, bake uncovered for an additional 40 minutes.  Stir the vegetables after 20 minutes and baste the roast again. 
3. Continue baking until the vegetables are tender. Remove the roast from the oven and cool before slicing.
4. To prepare the gravy add one tablespoon of olive oil to a medium skillet. Sauté the onions on medium heat until they are translucent and begin to brown, about 10 minutes. In a small bowl whisk together the 1/4 cup of olive oil and flour, add it to the sautéed  onions and brown the mixture stirring for 2-3 minutes.  Gradually whisk in the vegetable broth and remaining ingredients.
5. Slice the roast with a serrated edge knife. Arrange the slices in the center of a platter surrounded by the roasted vegetables and serve with hot gravy.
6. *Note
7. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]