1 bag Morningstar "burger" grounds or 1 box Boca "burger" grounds
1 green bell pepper - chopped
1 red bell pepper - chopped
1 onion - chopped
3-4 cloves garlic - mashed
5 tablespoons tomatoe sauce
3 tablespoons extra virgin olive oil
1 tsp white vinegar
1 tsp adobo (found in the ethnic section)
1/8 cup fresh cilantro - chopped
1 packet Goya Sazon con Achiote (orange box-found in the ethnic section)
Pinch salt and pepper
1/3 cup water
Hot sauce (optional)

In a large skillet add oil and bring to a medium heat, add the peppers, onion, garlic and cilantro. Once that begins to bubble and the aromas begin to flow, add the tomatoe sauce, vinegar, adobo, salt, pepper and Sazon packet. Increase heat a bit and add the "burger" grounds, mix well. Add water, stir and taste. Adjust to taste accordingly, if necessary. Add optional hot sauce, if using.

Empanada Dough

3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 cup to 1 cup water (enough to make a good dough which should be firm but pliable)
1 tsp oil

Place flour and salt in bowl, add remaining ingredients. Stir until well combined. Form 2 balls with the dough and refrigerate for at least 2 hours and up to 2 days. When ready to use, let dough sit at room temperature for at least 1 hour so the dough is easier to work with. Cut golf-size balls of dough and roll out flat with roller or glass bottle. Dough should be fairly thin but not to the point that it will tear. Place the filling in center and fold, seal edges with a fork. Bake in a 350 degree oven until golden brown.


Roasting Liquid:
5 ¾ cups water
4 TBSP soy sauce
4 TBSP olive oil
3 TBSP Balsamic Vinegar
½ tsp onion powder
1 tsp garlic powder
2 tsp Kitchen Bouquet
1 tsp Italian Seasonings
1 tsp Rosemary

2 cups vital wheat gluten flour
4 TBSP nutritional yeast
2 tsp garlic powder
2 cups water
3 TBSP olive oil
2 TBSP soy sauce

Tsp of each:
Salt, garlic, rosemary, Italian seasonings

4-6 potatoes, cut into chunks
4-6 carrots, cut into chunks
4 med onions, quartered
1 bulb of garlic, skinned and kept whole

Mashed Potatoes and Gravy:
Splash of soy or almond milk
Soy Margarine


Preheat oven to 350 degrees. Mix all Roasting Liquid in a saucepan and bring to a boil. While waiting, mix all dry Roast
ingredients into a bowl, and then add wet Roast ingredients. Mix into a semi-soft dough that holds together. After Roasting Liquid has been brought to a boil, turn off heat and pour liquid into roasting pan or deep, rectangular casserole pan. Form dough into a log shape (about 8-12 inches long) and place into liquid in roasting pan.  Rub top of log with seasoning mixture. Bake in 350 degree oven for 30 minutes. Turn over and cook another 30 minutes. Turn back over to the top and place vegetables around the roast. Bake for 45 minutes to one hour, basting the roast with the liquid, and turn the vegetables if they get too brown. The roast is ready when it is firm and has a brown, crusty top. The vegetables should also be browned.

Take out all the potatoes and half of the garlic. Crush the garlic and place in a bowl with potatoes.  Add a splash of soy or almond milk and some soy margarine. Salt and pepper to taste.  Keep warm.

To make gravy, siphon about one and a half cups of the liquid out of the roasting pan. Place in a frying pan. Turn on to medium heat. Sprinkle a little flour in the pan and stir constantly until gravy is thickened.

Slice roast and serve with carrot, mashed potatoes, and gravy.

Serves: 8-10 servings
Preparation: 3 hours