| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Main dish, Vegetarian, Vegan |
1 |
Serving |
INGREDIENTS
| 1 |
sm |
Onion |
| 1 |
c |
Mushrooms |
| 1 |
tb |
Vegetable oil |
| 1/4 |
c |
Walnuts |
| 1/4 |
c |
Sunflower seeds |
| 1/3 |
c |
Soymilk |
| 1 |
c |
Whole wheat breadcrumbs |
| 1/8 |
ts |
Sage |
| 1/4 |
ts |
Sweet basil |
|
|
Sea salt; to taste |
| 1/8 |
c |
Rolled oats |
| 1/3 |
c |
Warm water |
| 1 |
ts |
Vegetable oil |
| 1/2 |
ts |
Yeast extract (or more to taste) |
INSTRUCTIONS
CREAMY GRAVY
Chop the onion and mushrooms finely. Saute 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 a 350 F (180 C)/ Gas
Mark 4 oven for about 45 minutes. Serve with Creamy Gravy (see recipe
below) 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.)
From: The Single Vegan - by Leah Leneman Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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