Music: Iron & Wine on shuffle on iTunes
Sometimes, for special occasions, such as holiday dinners, Jim will make us a delicious Field Roast with vegetables. I prefer this brand to Tofurky (which is made with soy). Field Roast is made with grains so those who are allergic to soy can eat this (although those with gluten allergies should probably avoid).
In a roasting pan (about 9 x 13 inches), pour 2 C vegan broth. We use one cube of Rapunzel brand bouillon with 2 C hot water and stir until dissolved. To the pan, add chopped carrots, potatoes (your choice), and quartered onions. We don't use measurements so just add as much as you want. Remember, vegetables tend to shrink a little while cooking.
Set oven to about 400 degrees and cook about 20-25 minutes. Remove from oven and add Field Roast to the center of the pan with the vegetables all around it. Lower oven temperature to 325 degrees and continue cooking until vegetables are tender and roast is hot, about 30 minutes. The roast is already cooked, you're just heating it with the broth and vegetables.
We enjoyed it with some broccoli rabe and fresh salad. The secret to the preparation of this dish is the broth, which makes it very juicy. And what's a "roast" without lots of vegetables?
Even my meat eater father ate two servings of this. And the leftovers, if any, are delicious in sandwiches the next day with lots of greens and some Vegenaise.