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lalcheeYummy Nut RoastIngredients (use vegan versions): 1 1/2 cups finely chopped leeks
1/4 cup oil (I used about half that)
6 medium mushrooms, finely chopped
4 large tomatoes, peeled and chopped
1 cup ground almonds
1 cup ground cashews
1 cup ground hazelnuts
1 large green apple, cored and grated
1 1/2 cups fine breadcrumbs
3 tablespoon chopped fresh parsley
1/4 teaspoon paprika
1 teaspoon basil
1 teaspoon thyme
1/2 teaspoon sage
3 teaspoon Ener-G Egg Replacer in 3 tablespoon water
3 tablespoon tamari
Directions:Gently saute leeks in oil until soft but not browned. Put them into a large bowl and all all remaining ingredients except for Ener-G Egg Replacer and tamari. Mix well. Add Ener-G Egg Replacer and tamari to other ingredients, stir well, and allow to stand for 10 minutes.
Firmly pack into oiled 23x23cm (9x5) loaf pan. Place loaf pan in a baking dish, and add water halfway up the loaf pan. (You might need to replenish the water bath periodically). Bake at 205C(400 F) for 1 hour, then reduce heat to 180C(350F) for another 1 1/2 hours. The top should be dark brown but not black. Allow roast to stand for five minutes before loosening sides and turning out onto serving platter.
I just made this for Thanksgiving -- delicious with cranberry suace and mushroom gravy!
Serves: 4-6
Preparation time: 3 hrs total
Whoops! For anyone on the metric system, the loaf pan should be 23x13cm, not 23x23cm!
Archived comment by: hilary
This is SOOOOOO tasty. Tastes like a gourmet stuffing... Try it as is, or with a gravy sauce. Either way it'll be sure to go quickly!!! AND ITS REALLY SIMPLE TO MAKE!! Doesnt look like it is, but it sure is!!!
Archived comment by: evolving
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