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Yummy Nut Roast

Ingredients (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 vegan breadcrumbs 3 tablespoon chopped fresh parsley 1/4 teaspoon paprika 1 teaspoon bazil 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 (9"x5") 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 more Free recipe and All Free recipe

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