Vegetable Nut Roast

Ready in 1h

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3 c carrots; Grated
5 Eggs; beaten
1 ds Dried Oregano
Salt, pepper
1 ds Dried basil
1/4 c green bell pepper; Chopped
1 c mushrooms; Chopped
3 c Whole wheat bread crumbs
3/4 c walnuts; Coarsely chopped
1/2 c Sunflower seeds
1/3 c Butter or margarine
1 1/2 c Celery; chopped
2 lg Onions; finely chopped

Original recipe makes 8



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. Line 9- x 5-inch loaf pan on bottom with waxed paper, then grease paper and sides of pan generously. Turn mixture into pan and bake at 325F 1 hour. Turn out and carefully peel away paper. (C) 1992 The Los Angeles Times

Verified by stevemur
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Calories Per Serving: 674 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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