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1
Roast: Start preparing the roast the day before it's needed.
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2
Preheat oven 350F (180C).
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3
Grease and flour a large casserole dish or mold.
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4
Sprinkle one half the garlic over the inside of the dish.
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5
Measure the sausage mix, egg, and 1 pint water in large mixing bowl.
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6
Stir well and leave 5 minutes for the liquid to absorb.
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7
Measure 1/4 pint water into food blender.
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8
Add veggie burgers and blend to even consistency.
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9
Mix tvp mince and 1 pint water in bowl.
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10
Stir well and let stand 5 minutes.
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11
Combine sausage mix, pureed burgers, and the soaked tvp mince together in a large bowl.
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12
Add remaining garlic and soy sauce.
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Mix well.
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14
Coat the casserole dish with the vegetable oil, and pour the mixture into the dish, pressing it firmly on to the sides and bottom.
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15
Leave large cavity in the middle for the stuffing.
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16
Firm mixture with the back of a spoon or your knuckles.
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17
Bake 1 1/2 hours in the oven.
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18
Allow to cool, then cover and place overnight in the refrigerator.
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19
Stuffing: Preheat oven to 350F (180C).
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20
Place cubes of bread in large mixing bowl.
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21
Melt margerine in a large frying pan.
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22
Add celery and onion and saute 5 minutes, until lightly brown.
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23
Pour the saute into mixing bowl with the bread cubes.
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24
Add 1/4 cup water, the sage and mixed herbs.
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Mix very well.
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26
Fill roast cavity with this stuffing.
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27
Any remainder may be placed in baking dish and baked separately later.
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28
Turn casserole dish upside down on a baking tray, or roasting pan, without removing the dish.
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29
Place in oven and bake 45 minutes.
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30
Remove casserole dish and continue baking one more hour.
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31
After half an hour, place extra stuffing in oven and bake the extra 30 minutes.
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32
Serve the stuffed roast with hot gravy, extra stuffing, baked sweet potatoes, cranberry sauce, mashed and roast potatoes, etc.
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33
Good source of protein, calcium, potassium, iron, zinc.
