Vegetarian roast
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Vegetarian roast
  Vegetarian    Roast  
Last updated 6/12/2012 1:28:27 AM. Recipe ID 63810. Report a problem with this recipe.
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      Title: Vegetarian roast
 Categories: None, Vegetarian
      Yield: 6 Servings
 
  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 




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Recipe ID 63810 (Apr 03, 2005)

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