Savory herb roast

Vegetarian Baby and Child, Nov-Dec, 2002 by Lynn Bennett's

Savory Herb Roast.

Chef Beverly Lynn Bennets


1 1/2 c. onions, finely diced
1 1/2 c. celery, finely diced
4 tsp, olive oil
4 tsp, minced garlic
3 1/2 c. water
3 Tbsp. mellow miso
3 c. TVP (textured vegetable protein)
5 Tbsp. peanut butter
1 1/2 c. dry bread crumbs
3 Tbsp. nutritional yeast flakes
4 tsp. dried parsley
1 1/2 tsp. dried oregano
3/4 tsp, dried thyme
3/4 tsp. rubbed sage
3/4 tsp. salt
1/4 tsp. pepper

In a non-stick skillet, saute onions and celery in olive oil for 7 minutes or until softened and slightly browned. Add garlic and saute an additional minute. Meanwhile, in a saucepan, bring water to a boil, and then stir in the miso. Place TVP and peanut butter in a large bowl, pour miso broth over the TVP, and stir well to combine. Set aside for 10 minutes to allow TVP to rehydrate. Stir in bread crumbs, nutritional yeast, herbs, and the cooked vegetables; mix until well combined. Mixture will seem a little crumbly. Press mixture firmly into a greased loaf pan. Bake at 350[degrees]F for 30 minutes or until browned on top. Let sit for 10 minutes before cutting with a serrated or electric carving knife. Yield: 1 loaf, serving 6-8.

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Savory herb roast

Vegetarian Baby and Child, Nov-Dec, 2002 by Lynn Bennett's

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