Vegetable Nut Roast
Yield
8 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
butter
or margarine |
|
| 1 | cup |
mushrooms
chopped |
*
|
| 2 | large |
onions
finely chopped |
|
| ¼ | cup |
green bell peppers
chopped |
|
| 3 | cups |
carrots
grated |
|
| 1 ½ | cups |
celery
chopped |
|
| ½ | cup |
sunflower seeds
|
|
| ¾ | cup |
walnuts
coarsely chopped |
|
| 5 | large |
eggs
beaten |
|
| 3 | cups |
bread crumbs, whole wheat
soft |
|
| 1 | dash |
basil
dried |
*
|
| 1 | dash |
oregano
dried |
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
butter
or margarine |
|
| 237 | ml |
mushrooms
chopped |
*
|
| 2 | large |
onions
finely chopped |
|
| 59 | ml |
green bell peppers
chopped |
|
| 7.1E+2 | ml |
carrots
grated |
|
| 355 | ml |
celery
chopped |
|
| 118 | ml |
sunflower seeds
|
|
| 177 | ml |
walnuts
coarsely chopped |
|
| 5 | large |
eggs
beaten |
|
| 7.1E+2 | ml |
bread crumbs, whole wheat
soft |
|
| 1 | dash |
basil
dried |
*
|
| 1 | dash |
oregano
dried |
*
|
| 1 | x |
salt and black pepper
|
*
|
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.
