HARVEST NUT ROAST

• 1 1/2 cups chopped onions
• 3 Tbs water
• 2 Tbs oil (olive is best)
• 2 1/2 cups finely chopped celery
• 3/4 cup chopped walnuts
• 3/4 cup ground pecans or sunflower seeds
• 1 tsp sea salt
• 2 cups soy milk
• 1 1/4 tsp basil
• 1/2 tsp sage or 1 1/4 tsp thyme
• 3 cups whole grain bread crumbs

Saute onions in water and oil until clear. Put into bowl and add remaining ingredients, omitting bread crumbs. Stir together well. Fold in bread crumbs. Pour into oiled 8 x 8 baking dish. Bake at 350 for 60 minutes. To prevent overbrowning on top, may need to cover with foil near end of baking. Delicious served with gravy.

Printed with permission from THE COUNTRY LIFE VEGETARIAN COOKBOOK