Vegetarian roast
VEGETARIAN ROAST
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : None Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 1/2 oz Long grain rice
7 oz Button mushrooms, finely
-chopped
5 oz Whole grain bread crumbs
5 oz Nuts (any kind such as
-almonds, brazil nuts or
-unsalted peanuts), chopped
5 oz Low fat mozzarella cheese
4 Eggs
4 md Carrots, grated
3 md Onions, chopped
1/4 c Sunflower or safflower oil
1/4 c Dried parsley
1/2 ts Ground black pepper
1/4 ts Garlic powder
** Procedure **
1) Cook the rice in boiling water for 30 to 35
minutes, until tender, or use an automatic rice
cooker. 250g of rice is about 2 small automatic rice
cooker cups, but please check your rice cooker to be
sure. When using an automatic rice cooker, add a
little more water for brown rice than you would for
white. ie. if you cook 2 small rice cooker cups of
brown rice, then fill the rice cooker pot to the 3
level with water.
2) Thoroughly blend everything in a large bowl or pot.
Then pack the mixture into 2 medium sized (1.4 l or
1.4 quarts) loaf tins, which have been lightly oiled.
3) Bake at 350F (180C) for 1 to 1 1/4 hours or until
firm to touch and brown on top. Vegetarian Roast is
traditionally served, hot or cold, with tomato sauce
or chutney.
: ** Variations **
Fry the onions, carrots, and mushrooms, in the oil
until softened, before adding them to the entire
mixture in step #2. Serve with a legume soup, such as
pea soup or lentil stew. Replace the eggs with a
commercial egg substitute. Replace the mushrooms with
green, red, or yellow peppers. Replace the mozzarella
with cheddar cheese (the older the stronger the
flavour). Replace the mushrooms with green, red, or
yellow peppers.
Contributed by: Walter Brown, ab684 August, 1994
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