Title: Walnut & mushroom roast
 Categories: Main dish, Vegetarian
      Yield: 1 Serving
 
      1 sm Onion
      1 c  Mushrooms
      1 tb Vegetable oil
    1/4 c  Walnuts
    1/4 c  Sunflower seeds
    1/3 c  Soymilk
      1 c  Whole wheat breadcrumbs
    1/8 ts Sage
    1/4 ts Sweet basil
           Sea salt; to taste

MMMMM------------------------CREAMY GRAVY-----------------------------
    1/8 c  Rolled oats
    1/3 c  Warm water
      1 ts Vegetable oil
    1/2 ts Yeast extract
           -- (or more to taste)
 
  Chop the onion and mushrooms finely.  Saute over low heat in the oil
  for about 3 minutes, until tenderized.
  
  Chop the walnuts coarsely.  Grind the sunflower seeds finely.
  
  Add all the rest of the ingredients to the onions and mushrooms, and
  mix well.  Transfer to a greased baking dish and bake in a 350 F (180
  C)/ Gas Mark 4 oven for about 45 minutes. Serve with Creamy Gravy
  (see recipe below) if desired and seasonal vegetables.
  
  CREAMY GRAVY:  Put the oats, water and oil in a liquidizer and blend
  thoroughly.  Pour the mixture into a small saucepan and heat gently,
  stirring constantly until it has thickened. Stir in the yeast
  extract. If the mixture is too thick add a little more water. (N.B.
  This can be made earlier and reheated when serving the roast.)
  
  From: The Single Vegan - by Leah Leneman Typed for you by Karen
  Mintzias