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

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