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
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