Vegan MoFo Day 17: Chickpea Roast

I was planning to cook something from scratch today but a look in the fridge showed that I had a chickpea roast that needed to be cooked today. This was a new Cauldron Foods Vegetable Roast that I picked up at the supermarket last week. It seems to be so new that it isn't on their website yet. Taking it out of the packet I was surprised to see that it looked not dissimilar to a large veggie haggis:

  It needed to be baked for 35 minutes in its plastic coating so as the oven was on, I roasted some potatoes and parsnips at the same time. Then I decided that it would probably need a sauce of some sort - I discovered some mushrooms lurking at the bottom of the fridge, chopped them up, heated them in some water with half a mushroom stock cube and then whizzed them into a sauce with my hand blender. The roast was meant to be rested for 5 minutes before being opened. I was too hungry to wait and opened mine up straight away. This was probably not a very good idea as it didn't slice very well when piping hot out of the oven. I really liked this loaf - its main ingredients are chickpeas, sweet potato, carrot, bulgur wheat and oatmeal, which are all things that I enjoy. I suspect that it would be better with a tomato based sauce or the recipe for red wine and pepper gravy suggested on the packaging.I served mine with steamed broccoli, cauliflower, sugarsnaps, baby corn and brussels sprouts.
I will certainly buy this again. It can be frozen and also has instructions for cooking from frozen so it would be a handy standby for days when I have no energy for cooking.