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Vegetable Nut Roast

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Submitted by Cherry

YIELD

8 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

79
CUP ML BUTTER
or margarine
1 237
CUP ML MUSHROOMS
chopped *
2 2
LARGE LARGE ONIONS
finely chopped
¼ 59
CUP ML GREEN BELL PEPPERS
chopped
3 7.1E+2
CUPS ML CARROTS
grated
1 ½ 355
CUPS ML CELERY
chopped
½ 118
¾ 177
CUP ML WALNUTS
coarsely chopped
5 5
LARGE LARGE EGGS
beaten
3 7.1E+2
1 1
DASH DASH BASIL
dried *
1 1
DASH DASH OREGANO
dried *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 431 51% from fat
 % Daily Value *
Total Fat 24g 38%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 153mg 51%
Sodium 440mg 18%
Total Carbohydrate 13g 13%
Dietary Fiber 6g 23%
Sugars g
Protein 31g
Vitamin A 149% Vitamin C 16%
Calcium 14% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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