Holiday Dinner Roast

By Prea Lindeman

Prea won the November 2021 Joy of Eating Club contest with her delicious presentation of this recipe.

Print Recipe

Wet Ingredients

Ingredients

1 cup chickpeas, cooked and drained
½ cup water
2 cloves garlic, minced (or 1 teaspoon garlic powder)
1 tsp salt

Dry Ingredients

Ingredients

¼ cup cornstarch
1 tablespoon onion powder
1 teaspoon ground sage
3.5 cups soft whole-grain bread crumbs
2 cups walnuts
2 cups finely chopped onion

Sweet Cranberry Topping

Ingredients

¼ cup of tomato sauce
¼ cup of cranberries
¼ cup of pineapple juice
¼ cup of fresh cranberries
½ tsp basil
¼ tsp garlic powder and onion powder

Instructions

  1. Line a loaf pan with parchment paper and preheat oven to 350.
  2. Place all wet ingredients in a blender and blend together.
  3. Mix dry ingredients in a large bowl. Add the blended wet ingredients and mix thoroughly.
  4. Place in loaf pan. Cover with foil and bake for 1 hour. Then remove foil and bake for additional 30 min.  When done, remove from oven and let cook.
  5. Combine all ingredients for topping in a sauce pan and simmer until thick. When cool use to garnish the roast.

Bonus Tips

Slice and serve as main course with potatoes and vegetables or anything else you like.