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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 317.3
  • Total Fat: 19.5 g
  • Cholesterol: 56.8 mg
  • Sodium: 426.3 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 3.4 g
  • Protein: 9.7 g

View full nutritional breakdown of HOLIDAY VEGGIE ROAST calories by ingredient
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HOLIDAY VEGGIE ROAST

Submitted by: REDBUTT


Number of Servings: 8

Ingredients

    1 can water chestnuts
    1/2 c chopped walnuts
    1/2 c cottage cheese
    1/2 lb. mushrooms chopped
    1/2 onion chopped
    1 c cooked rice
    2 slices bread crumbled
    2 stalks celery finely chopped
    1/4 uncooked oats
    1/8 tsp sage
    1/8 tsp rosemary
    1/8 tsp. tarragon
    1/8 tsp thyme
    1/2 c parsley chopped
    2 eggs beaten
    2 tbps bragg's or soy sauce


Directions

1.preheat oven to 350 2. combine all ingredients except pastry. mix thoroughly. line one pound bread pan with foil, leaving an extra length of foil to fold over top. Grease foil lining with vegetable spray. Pour mixtrure into pan. cover with remaining foil. bake for one hour, until firm- cool. increase oven to 400 degrees. 4. while cooling, roll out puff pastry on floured board.Turn loaf of baked vegetables on to pastry and wrap carefully. Place on to cookie sheet that has been sprayed. with leftover pastry create little leaves or other decorations. attach with egg wash. bake 25 minutes at 400 degrees,until pastry is golden

Serving Size: 8 slices

Number of Servings: 8

Recipe submitted by SparkPeople user REDBUTT.






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