Recipe: Vegetable Nut Roast (using mushrooms, carrots, walnuts, and whole wheat bread crumbs)

VEGETABLE NUT ROAST

1/3 cup butter or margarine
1 cup chopped mushrooms
2 large onions, finely chopped
1/4 cup chopped green bell pepper
3 cups grated carrots
1 1/2 cups chopped celery
1/2 cup shelled sunflower seeds
3/4 cup coarsely chopped walnuts
5 eggs, beaten
3 cups soft whole wheat bread crumbs
1 dash dried basil
1 dash dried oregano
Salt and pepper (to taste)

Preheat oven to 325 degrees F. Line 9x5-inch loaf pan on bottom with waxed paper, then grease paper and sides of pan generously.

Melt butter in skillet. Add mushrooms, onions and green pepper and cook until tender but not browned.

Combine mushroom mixture in bowl with carrots, celery, sunflower seeds, walnuts, eggs, bread crumbs, basil and oregano. Mix well. Season to taste with salt and pepper. Turn mixture into prepared pan.

Bake at 325 degrees F for 1 hour. Turn out and carefully peel away paper.

Servings: 8
Source: The Los Angeles Times, 1992