This is from a vegetarian cookbook - which is probably out of print - called "Cooking for Today Simple Vegetarian Recipes" published by Whitecap books... I've tried lots of different "meat" loaves and they all sucked - mostly I think b/c they contain Tofu. I love tofu - but I don't think it belongs in "meat" loaf. This Roast/Loaf turned out really delicious. I made it for a dinner party and everyone loved it - and they said it went good especially with the Mushroom sauce... I'm allergic to mushrooms and ate my slices with ketchup - it was still loverly :)
- 2 tablespoons sesame or 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1⁄4 cup risotto rice
- 1 1⁄4 cups vegetable stock, for loaf
- 1 large carrot, grated
- 1 large leek, trimmed and finely chopped
- 2 teaspoons sesame seeds, toasted
- 3⁄4 cup chopped almonds, toasted
- 1⁄2 cup ground almonds
- 3⁄4 cup grated sharp cheddar cheese
- 2 eggs, beaten
- 1 teaspoon dried herbs
- 1 teaspoon salt (to taste)
- 1⁄2 teaspoon pepper (to taste)
- 2 tablespoons butter or 2 tablespoons margarine
- 1 small onion, chopped finely
- 1 1⁄4 cups mushrooms, chopped finely
- 1⁄4 cup all-purpose flour
- 1 1⁄4 cups vegetable stock, for sauce
- Heat oil in a large skillet and fry the onion gently for 2-3 minutes. Add the rice and cook slowly for 5-6 minutes, stirring frequently.
- Add the vegetable stock, bring to a boil and then simmer for about 15 minutes, or until the rice is tender. Add a little extra water if necessary. Remove from the heat and transfer to a large mixing bowl.
- Add the carrot, leak, sesame seeds, almonds, cheese, eggs and herbs to the mixture. Mix well and season with salt and pepper. Transfer the mixture to a greased 1 lb loaf pan, levelling the surface. Bake in a preheated oven at 350-F degrees for about 1 hour, until set and firm. Leave in the pan for 10 minutes.
- To make sauce, melt the butter in a small saucepan and fry the onion until dark golden brown. Add the mushrooms and cook for a further 2 minutes. Stir in flour, cook slowly for 1 minute and then gradually add the stock. Bring to boil, stirring constantly, until thickened and blended. Season to taste.
- Turn out the nut roast, slice and serve on warmed plates with fresh vegetables, accompanied by the sauce. Garnish with sprigs of Italian parsley if desired.