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Title: Walnut and Mushroom Roast
Categories: Entree Vegetarian Vegan
Yield: 1 Serving
| 1 | sm | Onion |
| 1 | c | Mushrooms |
| 1 | tb | Vegetable oil |
| 1/4 | c | Walnuts |
| 1/4 | c | Sunflower seeds |
| 1/3 | c | Soymilk |
| 1 | c | Whole wheat breadcrumbs |
| 1/8 | ts | Sage |
| 1/4 | ts | Sweet basil |
| Sea salt; to taste | ||
| CREAMY GRAVY | ||
| 1/8 | c | Rolled oats |
| 1/3 | c | Warm water |
| 1 | ts | Vegetable oil |
| 1/2 | ts | Yeast extract - (or more to taste) |
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
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