Harvest Vegan Nut Roast

1/2 cup chopped celery 2 onions, chopped
3/4 cup walnuts
3/4 cup pecan or sunflower meal 2 1/2 cups soy milk
1 teaspoon dried basil
1 teaspoon dried oregano 3 cups bread crumbs
salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a loaf pan.

In a medium size frying pan, saute the chopped celery and the onion in 3 teaspoons water until cooked.

In a large mixing bowl combine the celery and onion with walnuts, pecan or sunflower meal, soy milk, basil, oregano, bread crumbs, salt and pepper to taste; mix well. Place mixture in the prepared loaf pan.

Bake for 60 to 90 minutes; until the loaf is cooked through.

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