HARVEST NUT ROAST
Adapted Country Life Vegetarian Restaurant Cookbook
1 ½ cup chopped onions
3 cloves garlic, minced
3 Tbsp water
1 ½ tsp salt
2 Tbsp oil (olive is best)
2 cups soymilk or almond milk or rice milk (unsweetened)
¾ cup chopped walnuts
1 ¼ tsp basil
¾ cup ground pecans or sunflower seeds
½ tsp sage or 1 ¼ tsp thyme
1 ½ cups sliced mushrooms
1 ½ cup whole grain bread crumbs, dry
1 cup celery, finely chopped
1 ½ quick cooking oats
Saute’ onions, celery and mushrooms in water and oil until onions are clear. Put into bowl and add remaining
ingredients, omitting bread crumbs. Stir together well. Fold in bread crumbs. Pour intolecithin-oiled or oliveoiled
8” x 8” baking dish. Bake for 350 degrees for 60 minutes. To prevent over browning on top, may need to cover with foil near end of baking. Delicious served with Country Style Gravy.
YIELD: 6 cups or 8” x 8”
baking dish or medium loaf pan.