Walnut & Mushroom Roast
Yield
1 servingPrep
30 minCook
60 minReady
90 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
|
|
| 1 | cup |
mushrooms
|
*
|
| 1 | tablespoon |
vegetable oil
|
|
| ¼ | cup |
walnuts
|
|
| ¼ | cup |
sunflower seeds
|
|
| ⅓ | cup |
soy milk
|
|
| 1 | cup |
bread crumbs, whole wheat
|
|
| ⅛ | teaspoon |
sage
|
*
|
| ¼ | teaspoon |
basil
sweet |
*
|
| 1 | x |
salt
to taste |
*
|
| Creamy gravy | |||
| ⅛ | cup |
rolled oats
|
|
| ⅓ | cup |
water
warm |
|
| 1 | teaspoon |
vegetable oil
|
|
| ½ | teaspoon |
yeast extract
(or more, to taste) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
|
|
| 237 | ml |
mushrooms
|
*
|
| 15 | ml |
vegetable oil
|
|
| 59 | ml |
walnuts
|
|
| 59 | ml |
sunflower seeds
|
|
| 79 | ml |
soy milk
|
|
| 237 | ml |
bread crumbs, whole wheat
|
|
| 0.6 | ml |
sage
|
*
|
| 1.3 | ml |
basil
sweet |
*
|
| 1 | x |
salt
to taste |
*
|
| Creamy gravy | |||
| 3E+1 | ml |
rolled oats
|
|
| 79 | ml |
water
warm |
|
| 5 | ml |
vegetable oil
|
|
| 2.5 | ml |
yeast extract
(or more, to taste) |
* |
Directions
Chop the onion and mushrooms finely.
Sauté over low heat in the oil for about 3 minutes, until tenderized.
Chop the walnuts coarsely.
Grind the sunflower seeds finely.
Add all the rest of the ingredients to the onions and mushrooms, and mix well.
Transfer to a greased baking dish and bake in 350℉ (180℃) (180 C) oven for about 45 minutes.
Serve with Creamy Gravy, if desired, and seasonal vegetables.
CREAMY GRAVY: Put the oats, water and oil in a liquidizer and blend thoroughly.
Pour the mixture into a small saucepan and heat gently, stirring constantly until it has thickened.
Stir in the yeast extract.
If the mixture is too thick add a little more water.
(N. B. This can be made earlier and reheated when serving the roast.)
