1 small onion
1 cup mushrooms
1 tbsp vegetable oil
1/4 cup walnuts
1/4 cup sunflower seeds
1/3 cup soymilk
1 cup whole wheat breadcrumbs
1/8 tsp sage
1/4 tsp sweet basil
1 sea salt, to taste
CREAMY GRAVY
1/8 cup rolled oats
1/3 cup warm water
1 tsp vegetable oil
1/2 tsp yeast extract - (or more to taste)
A Recipe for
Walnut & Mushroom Roast
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This Recipe for Walnut & Mushroom Roast is one of thousands in the Recipes-to-go Meal Cookbook.
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This is a recipe for Walnut & Mushroom Roast from the recipe cookbook of Recipes-to-go (Meal)
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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
Serves: 1
Walnut & Mushroom Roast Recipe brought to you by Recipes To-Go