Vegan Nut Roast
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 cup chopped celery2 onions, chopped3/4 cup walnuts3/4 cup pecan or sunflower meal2 1/2 cups soy milk1 teaspoon dried basil1 teaspoon dried oregano3 cups bread crumbsSalt and pepper to tasteHeat oven to 350 degrees F (175 degrees C). Lightly oil a loaf pan.In a medium size frying pan, saut� the chopped celery and the onion in 3 teaspoons water until cooked.In a large mixing bowl combine the celery and onion with walnuts, pecan or sunflower meal, soy milk, basil, oregano, bread crumbs, salt and pepper to taste; mix well. Place mixture in the prepared loaf pan. Bake for 60 to 90 minutes; until the loaf is cooked through.
To make pecan or sunflower meal run pecans or sunflower seeds through the blender until very finely chopped.
Heat oven to 350 degrees F (175 degrees C). Lightly oil a loaf pan.
In a medium size frying pan, saute the chopped celery and the onion in 3 teaspoons water until cooked.
In a large mixing bowl combine the celery and onion with walnuts, pecan or sunflower meal, soy milk, basil, oregano, bread crumbs, salt and pepper to taste; mix well. Place mixture in the prepared loaf pan. Bake for 60 to 90 minutes; until the loaf is cooked through.
Number of Servings: 8
Recipe submitted by SparkPeople user JASMINEBLUE1.
Heat oven to 350 degrees F (175 degrees C). Lightly oil a loaf pan.
In a medium size frying pan, saute the chopped celery and the onion in 3 teaspoons water until cooked.
In a large mixing bowl combine the celery and onion with walnuts, pecan or sunflower meal, soy milk, basil, oregano, bread crumbs, salt and pepper to taste; mix well. Place mixture in the prepared loaf pan. Bake for 60 to 90 minutes; until the loaf is cooked through.
Number of Servings: 8
Recipe submitted by SparkPeople user JASMINEBLUE1.
Nutritional Info Amount Per Serving
- Calories: 354.1
- Total Fat: 18.8 g
- Cholesterol: 0.0 mg
- Sodium: 341.6 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 4.7 g
- Protein: 10.7 g
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