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1
Prepare a medium-sized stainless steel bowl by first lightly oiling it, then laying down a strip of waxed or parchment paper over this.
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Oil the paper, then lay another strip of paper perpendicular to the first.
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Oil this paper and remaining visible bits of steel again, generously.
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4
You don't want this roast to stick.
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Preheat your oven to 375F.
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In a large skillet or wok, heat 2 tbsp of olive oil over medium.
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Add the onions and celery and saute for about 7 minutes, until the onions are translucent.
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Add the herbs and spices, the nutritional yeast, the veggie stock and soy sauce, and stir well.
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Remove from heat and let cool slightly.
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Then stir in the quick cook oats, bread crumbs, and ground nuts.
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When this mixture is well combined you want to pack 2/3 of it into the prepared stainless steel bowl evenly up and down the sides and along the bottom.
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Reserve 1/3 of the mixture for later.
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13
Prepare your stuffing.
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14
Heat 2 tbsp oil in a large skillet or wok, and add the chopped onions, mushrooms, carrots and parsnips.
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Saute until the onions are translucent, then add the fresh herbs and spices and stir over medium heat for a few minutes.
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Toss in the bread cubes and stir quickly so that they are evenly coated in the flavoured oil.
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In a large liquid measuring cup, stir together the vegetable stock and soy sauce, and then drizzle this over the bread cubes and vegetables, stirring constantly, until everything is well-combined and thick.
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Reduce heat to low and cover the pan, allowing the stuffing to steam for a few minutes.
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Then remove from heat.
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Pack the stuffing into the bowl on top of the nut mixture, then carefully pat the remaining nut mixture over the stuffing, trying to make a good seal along the sides.
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If it doesn't all fit, place remaining stuffing in a lightly oiled casserole dish, cover tightly with a lid or foil, and bake alongside the roast.
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Brush the top lightly with more oil, and bake for 35 - 40 minutes.
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It should be golden brown.
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24
To remove from the bowl, place a serving platter, upside-down, over the top of the bowl, and carefully invert the entire thing so that the bowl is sitting upside down on the plate.
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25
Lift the bowl off the roast gently, using a knife to tap at any sections that may be sticking.
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26
Then carefully peel off the parchment or waxed paper that is left on the roast.
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You can brush the roast with a small bit of oil to give it a glistening finish, and surround it with sprigs of fresh parsley, if you desire.
