Harvest Nut Roast

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Harvest Nut Roast

Source: Recipes from the Weimar Kitchen (adapted)

 

2 1/2 cups chopped celery

3 medium onions, chopped

3/4 cup walnuts, chopped

3/4 cup pecan or sunflower meal

1 1/2 tsp. salt

2 to 2 1/2 cups soy milk (or nut or rice milk)

1 1/4 tsp. sweet basil

1/2 tsp. sage

3 cups gluten-free bread crumbs

 

Steam celery and onions. Combine remaining ingredients, folding in bread

crumbs last. Place in loaf pan sprayed with non-stick spray. Bake for 1

1/4 hours at 350°. Loaf my have to be covered with foil near the end of

baking if top begins to get too brown.

 

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