Vegetable Nut Roast
Submitted by Cherry
Walnuts, sunflower seeds, mushrooms, and grated carrots bound with eggs and whole wheat breadcrumbs, baked into a sliceable vegetarian loaf. A nutty, savory centerpiece for meatless meals.
YIELD
8 servingsPREP
30 minCOOK
60 minREADY
90 minThis is the vegetarian main course that earns its spot at the center of the holiday table.
Chopped walnuts and sunflower seeds give the loaf a rich, toasty crunch, while sauteed mushrooms, onions, and green pepper provide savory depth.
Three cups of grated carrots keep everything moist, and whole wheat breadcrumbs with beaten eggs bind it all into a firm, sliceable loaf.
Basil and oregano round out the Italian-leaning seasoning.
Turn it out of the pan, peel away the waxed paper, and slice it thick like you would a meatloaf.
Pro Tips
- Line the bottom of the loaf pan with waxed paper AND grease the sides generously; this loaf will stick without both
- Grate the carrots rather than chop them so they meld into the mixture and help hold the loaf together
- Let the loaf cool in the pan for 10 minutes before turning out; it firms up as it rests and slices much cleaner
- Serve with mushroom gravy or cranberry sauce for a proper roast dinner feel
Ingredients
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.
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