Grape Nuts Vegetarian Roast Recipes

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GRAPE-NUTS VEGETARIAN ROAST



Grape-Nuts Vegetarian Roast image

I found this recipe on vegefood.com and have made it so many times. We were vegetarians but eat meat again now. However, we still love the vegetarian recipes we used to make. My mom and sisters are all vegetarians so I make these old recipes when they come to dinner.

Provided by OceanLuvinGranny

Categories     Grains

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 cups Grape-nuts cereal
2 cups chopped celery (fine, but not too fine)
1/2 diced onion
1/2 cup finely chopped nuts (I use walnuts but you can use what you like)
2 eggs
2 tablespoons light soy sauce
6 white button mushrooms, grated
1/2 teaspoon poultry seasoning (in seasoning aisle in a tin)
2 tablespoons nutritional yeast (brewers yeast)
1/2 teaspoon salt (but I don't use it because the soy sauce is salty enough even though it's lite)
1 (1 ounce) envelope light brown George Washington broth (vegetarian seasoning powder)
mushroom gravy, for top when serving

Steps:

  • Combine all ingredients except gravy and mix well.
  • Let stand 20 minutes.
  • Transfer to a 9x13 pan sprayed with non-stick spray.
  • Bake uncovered at 350°F for 45-50 minutes or until golden brown and set (be careful not to burn as cooking time can vary with ovens).
  • Let stand 5 minutes before serving.
  • Cut into squares and top with brown or mushroom gravy.

Nutrition Facts : Calories 194.6, Fat 6.4, SaturatedFat 1.1, Cholesterol 52.9, Sodium 671, Carbohydrate 29.2, Fiber 4.6, Sugar 5, Protein 8.5

VEGETARIAN NUT ROAST



Vegetarian Nut Roast image

I found this recipe on the internet when trying to find something yummy I could make for myself over the Christmas period, as I don't eat meat. What I love about this is that no bread crumbs are used; tofu is used instead. And the addition of the chillis give a nice bit of heat. Just don't judge this recipe on what the roast looks like BEFORE cooking; it's not a pretty sight. But the taste is amazing. Warning: don't let the meat-eaters get hold of this or you just may have to share!

Provided by The Hungry Mouse

Categories     Soy/Tofu

Time 1h10m

Yield 1 roast, 4-6 serving(s)

Number Of Ingredients 14

14 ounces firm tofu, chopped into 1/2 cm cubes
6 ounces onions, finely chopped
3 garlic cloves
1 teaspoon of finely chopped dried hot red chili pepper
1 ounce butter
3 vegetable bouillon cubes
1/2 cup boiling water (for stock cubes)
4 ounces finely chopped closed-cap mushrooms
3 1/2 ounces pine nuts
9 ounces cashew nuts
3 ounces halved walnuts (or chestnuts if you prefer)
3 eggs, beaten
2 teaspoons fresh basil or 3 teaspoons dried basil
salt and black pepper

Steps:

  • Finely grind cashew nuts using food processor or blender. Prepare tofu, onions, mushrooms and walnuts as described in ingredients list.
  • Boil water on stove and add vegetable stock cubes. Once completely dissolved, add onions, chilli and garlic. Bring to boil and simmer 10 minutes.
  • In a large bowl, combine tofu, eggs, butter, basil, walnuts, pine and cashew nuts and mushrooms. Stir them in with a fork. Season with salt and pepper to your own taste.
  • Fold stock/onion mixture into the tofu/egg mixture, mixing thoroughly.
  • Grease loaf tin with butter and place mixture into tin.
  • Cook for 40 minutes at 350F (180 celsius), fan forced. If not, place the tin on a shelf nearest the heating element.
  • The roast will be done when a knife or skewer comes out clean!

Nutrition Facts : Calories 878.6, Fat 74.4, SaturatedFat 14.1, Cholesterol 173.9, Sodium 521.5, Carbohydrate 35.3, Fiber 6.2, Sugar 8, Protein 30.8

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