Thanksgiving Roast

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substitute for 2 eggs (mix 1 tablespoon arrowroot powder, 1 tablespoon corn starch, and 4 tablespoons water)
1 1/2 Tbsp. Bragg’s Liquid Aminoes
1 box medium firm silken tofu (350 g)
3/4 cup chopped walnuts
1 packet vegan dried onion soup mix (1.5 oz)
1 tsp. olive oil
1 1/2 cups chopped onion
2/4 cup chopped celery
1 cup potatoes, cooked and diced
1 cup carrots, cooked and sliced
1 1/2 tsp. each of oregano and basil
1/2 tsp. sage
3/4 cup bread crumbs
1 cup cooked brown rice

Mix egg substitute, Braggs, tofu & onion soup mix together in blender. Add walnuts & blend until smooth. Saute vegetables until onions are transparent (add other diced veggies if you wish – ie peppers, carrotsetc). Add herbs/spices while vegetables are frying.
Add blender ingredients, cooked vegetables and bread crumbs together in a large bowl.

Press into a greased loaf pan or a square cake pan. Bake at 350 degrees for 1 hour 15 minutes or until done. Let cool on rack. Yum! Top with favorite gravy & serve