Harvest Nut Roast with Fresh Herbs

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Harvest Nut Roast with Fresh Herbs

 

So much tastier and more nutritious than meatloaf, this luscious

recipe uses almonds, tofu, brown rice, and plenty of fresh herbs for

flavor along with mushrooms, celery, and onion for a moist and tender

roast. You can easily make a vegan version, too. But the best part

(besides how healthy it is for us) is how very good it tastes!

 

SIMPLE SOLUTION:

INGREDIENTS

 

2 tablespoons sunflower or safflower oil

1 cup diced onion

1 cup diced celery

1 cup sliced mushrooms

1/4 cup chopped fresh parsley

1 tablespoons chopped fresh basil

1 tablespoon chopped fresh marjoram

1 tablespoons Spike or other vegetable salt

1 teaspoon chopped fresh rosemary

1 teaspoon black pepper

2 cups cooked brown rice

12 ounces soft tofu, crumbled

2 cups toasted and finely chopped almonds

1 egg (or equivalent egg replacer)

1/4 cup slivered almonds

 

1. Preheat oven to 350F. In a large frying pan, saute the onion,

celery, and mushrooms and all the fresh herbs and spices in the oil

until tender. Transfer the mixture to a large bowl and combine with

cooked rice, chopped nuts, crumbled tofu, and egg. Mix well.

 

2. Lightly oil all the sides of a loaf pan and layer the bottom with

slivered almonds. Press the ingredients into the pan and bake for

approximately 1 hour. Allow roast to cool for 15 minutes before

running a knife around all the edges to loosen it from the pan.

 

3. Invert onto a serving plate. Serve immediately, with your favorite

vegetarian gravy, if desired.

 

Serves 8 - 10.

 

Penny