Thanksgiving Roast Vegetarian Style

Submitted by OceanLuvinGranny

"This recipe came from my mom. I don't know where she got it but she has been making it for quite a while. It is a good vegetarian recipe and I still make it often even though we do eat meat now. I also make it and take it for Thanksgiving when we go to my mom's. She is still a vegetarian."

 

• Ready In: 1hr 5mins
• Ingredients: 18
• Yields: 1 vegetarian roast
• Serves: 10

ingredients

• 2 cups cracker crumbs
• 6 eggs
• 2 small onions, diced
• 2 cups evaporated milk
• 1 (10 3/4 ounce) can mushroom soup (I use the golden mushroom)
• 2 (1 ounce) envelopes George Washington broth (dark)
• 1 (20 ounce) can of worthington brand veggie burgers
• 1⁄2 teaspoon sage
• 1⁄2 teaspoon oregano
• 2 tablespoons light soy sauce
• 1⁄4 cup oil
• 1⁄4 cup meatloaf seasoning mix (from a 1.25 oz pkg)
• 2 celery ribs, diced
• 8 white button mushrooms, grated
• 1⁄4 cup grated sharp cheddar cheese

• TOPPING

• 1⁄4 cup ketchup (filled right up to the top)
• 2 tablespoons brown sugar
• 3 tablespoons water

directions

1. Saute onion, mushrooms, and celery in small amount of oil.
2. Drain on paper towels.
3. Place other ingredients (except topping mix) in a large bowl and mix gently.
4. Place in loaf pan that has been sprayed with non-stick spray or you can put it in a 9x13 pan that has been sprayed with non-stick spray.
5. Mix topping ingredients and spread evenly over the top of the roast making sure it is spread to the edges.
6. Bake at 350 for 50-60 minutes (depending on your oven).
7. Check it after 50 minutes and see if it is set and nicely borwned.
8. Let stand 5-10 minutes before slicing and serving. If you use a 9x13 pan, cut it in squares. If you use a loaf pan, slice it like meatloaf.