Vegetable nut roast
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Butter or margarine |
| 1 | cup | Chopped mushrooms |
| 2 | larges | Onions; finely chopped |
| ¼ | cup | Chopped green bell pepper |
| 3 | cups | Grated carrots |
| 1½ | cup | Chopped celery |
| ½ | cup | Sunflower seeds |
| ¾ | cup | Coarsely chopped walnuts |
| 5 | Eggs; beaten | |
| 3 | cups | Whole wheat bread crumbs (soft) |
| 1 | dash | Dried basil |
| 1 | dash | Dried oregano |
| Salt, pepper | ||
Directions
Melt butter in skillet. Add mushrooms, onions and green pepper and cook until tender but not browned. Combine mushroom mixture in bowl with carrots, celery, sunflower seeds, walnuts, eggs, bread crumbs, basil and oregano. Mix well. Season to taste with salt and pepper.
Line 9- x 5-inch loaf pan on bottom with waxed paper, then grease paper and sides of pan generously. Turn mixture into pan and bake at 325F 1 hour. Turn out and carefully peel away paper.
(C) 1992 The Los Angeles Times