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

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