Harvest Nut Roast

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Harvest Nut Roast

 

2 1/2 cups chopped celery

3 medium onions, chopped

2 T. oil

3 T. water

3/4 cup chopped walnuts

3/4 cup pecan meal

1 1/2 t. salt

3 cups gf bread crumbs (or brown rice)

2 1/2 cups soy milk (or alternative)

1 1/4 t. basil

1/2 t. sage

 

Saute celery and onions in oil and water. Combine all ingredients.

Place in lightly oiled loaf pan and bake for 1 1/4 hours at 350

degrees. About 15 minutes prior to end of baking time, cover loaf

with aluminum foil it top gets too brown. Serve with vegan brown

gravy.

 

Serves: 10

Calories per serving: 257

 

Source: Women of Spirit Sept/Oct 1999