Stuffed Nut Roast - olive oil

Method

• Prepare a medium-sized stainless steel bowl by first lightly oiling it, then laying down a strip of waxed or parchment paper over this.
• Oil the paper, then lay another strip of paper perpendicular to the first.
• Oil this paper and remaining visible bits of steel again, generously.
• You don't want this roast to stick.
• Preheat your oven to 375F.
• In a large skillet or wok, heat 2 tbsp of olive oil over medium.
• Add the onions and celery and saute for about 7 minutes, until the onions are translucent.
• Add the herbs and spices, the nutritional yeast, the veggie stock and soy sauce, and stir well.
• Remove from heat and let cool slightly.
• Then stir in the quick cook oats, bread crumbs, and ground nuts.
• 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.
• Reserve 1/3 of the mixture for later.
• Prepare your stuffing.
• Heat 2 tbsp oil in a large skillet or wok, and add the chopped onions, mushrooms, carrots and parsnips.
• Saute until the onions are translucent, then add the fresh herbs and spices and stir over medium heat for a few minutes.
• Toss in the bread cubes and stir quickly so that they are evenly coated in the flavoured oil.
• 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.
• Reduce heat to low and cover the pan, allowing the stuffing to steam for a few minutes.
• Then remove from heat.
• 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.
• 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.
• Brush the top lightly with more oil, and bake for 35 - 40 minutes.
• It should be golden brown.
• 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.
• Lift the bowl off the roast gently, using a knife to tap at any sections that may be sticking.
• Then carefully peel off the parchment or waxed paper that is left on the roast.
• 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.