Walnut and mushroom roast
1 Serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion |
| 1 | cup | Mushrooms |
| 1 | tablespoon | Vegetable oil |
| ¼ | cup | Walnuts |
| ¼ | cup | Sunflower seeds |
| ⅓ | cup | Soymilk |
| 1 | cup | Whole wheat breadcrumbs |
| ⅛ | teaspoon | Sage |
| ¼ | teaspoon | Sweet basil |
| Sea salt; to taste | ||
| ⅛ | cup | Rolled oats |
| ⅓ | cup | Warm water |
| 1 | teaspoon | Vegetable oil |
| ½ | teaspoon | Yeast extract (or more to taste) |
Directions
CREAMY GRAVY
Chop the onion and mushrooms finely. Saute over low heat in the oil for about 3 minutes, until tenderized.
Chop the walnuts coarsely. Grind the sunflower seeds finely.
Add all the rest of the ingredients to the onions and mushrooms, and mix well. Transfer to a greased baking dish and bake in a 350 F (180 C)/ Gas Mark 4 oven for about 45 minutes. Serve with Creamy Gravy (see recipe below) if desired and seasonal vegetables.
CREAMY GRAVY: Put the oats, water and oil in a liquidizer and blend thoroughly. Pour the mixture into a small saucepan and heat gently, stirring constantly until it has thickened. Stir in the yeast extract. If the mixture is too thick add a little more water. (N.B. This can be made earlier and reheated when serving the roast.) From: The Single Vegan - by Leah Leneman Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini