As soon as I saw Johanna's announcement for a second A Neb at Nut Roast event, I couldn't wait to participate and knew exactly which nut roast to make. I had seen this nut loaf on the back of my Canadian Living: The Vegetarian Collection book and couldn't get it out of my head.
It combines walnuts and sunflower seeds with a variety of vegetables, thyme and caraway and is topped with tomato sauce. I loved adding extra tomato sauce to the leftovers. I liked this nut roast but next time would add more thyme and caraway, and maybe add in some extra herbs. I can't wait to see everyone else's nut roasts! You have until May 5 to submit yours.
If this sounds good, you might also like:
Lentil Veggie Burrito Casserole
Tracy's Lentil Loaf
Mushroom Pecan Burger
Vegan Pot Roast & Gravy
Vegetarian Nut Loaf
Adapted from Canadian Living: The Vegetarian Collection
1/2 tbsp olive oil
2 stalks celery, diced
1 large onion, diced
2 cups finely chopped mushrooms
2 tsp dried thyme
1 tsp caraway seeds, ground
1/2 tsp salt
1/2 tsp black pepper
1/3 cup chopped sun-dried tomatoes (rehydrated if dry, drained if packed in oil)
1/4 cup white wine
1 cup whole wheat bread crumbs
1 tsp baking powder
1 cup chopped walnuts
1/2 cup raw hulled unsalted sunflower seeds
1/2 cup tomato sauce, plus extra for serving
In large skillet, heat oil over medium-high heat; saute celery and onion until softened, about 4 minutes. Stir in mushrooms, thyme, caraway, salt and pepper; saute until mushrooms are golden, about 4 minutes. Add sun-dried tomatoes and wine; cook until no liquid remains; about 2 minutes. Let cool.
Beat together eggs, bread crumbs and baking powder; fold in mushroom mixture, walnuts and sunflower seeds. Spread in parchment paper lined 9x5 inch (2 L) loaf pan. Pour tomato sauce over top.
Bake in 350F oven until slightly puffed and firm, about 1 hour. Let stand for 10 minutes before slicing.