HOLIDAY VEGGIE ROAST

Name: HOLIDAY VEGGIE ROAST Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 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

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 8

Ingredients

1 can water chestnuts1/2 c chopped walnuts1/2 c cottage cheese1/2 lb. mushrooms chopped1/2 onion chopped1 c cooked rice2 slices bread crumbled2 stalks celery finely chopped1/4 uncooked oats1/8 tsp sage1/8 tsp rosemary1/8 tsp. tarragon1/8 tsp thyme1/2 c parsley chopped2 eggs beaten2 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.

Servings Per Recipe: 8

Nutritional Info 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

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