This is a vegetarian nut loaf that is great for Christmas or Easter, a Sunday lunch or any of those times when a meat roast is traditional. It's got a real "meaty" taste. This also includes a recipe for mushroom sauce/gravy. The original sauce recipe said to strain the sauce before serving but I prefer to just serve as it is-chunky and tasty!
Preheat oven to 180 degrees C. Process or grind the nuts till well ground and mix together with the breadcrumbs in a bowl.
Fry the onions till golden in the oil and then add them and all the the oil to the bowl and mix through. Beat the eggs with the remaining ingredients and pour into the nut mixture. Mix well and knead thoroughly together.
Let stand for 15 minutes then shape it into a roll about 15cm long and place in a greased baking dish or tray. Bake for 30-45 minutes till golden brown.
Make the sauce while the roast is cooking; in a medium size pot over a medium heat, cook the onion in the oil until it turns brown, add the tomatoes and continue to cook- stirring until the liquid has evaporated and the tomatoes are starting to brown.
Add the flour, stir through, then add the stock. Bring the sauce to the boil and continue stirring until it thickens.
Add the mushrooms, herbs, vegemite and red wine and simmer for 20 minutes, stirring occasionally. Season to taste and serve-strained or unstrained.
Altered ingredient amounts.
I let the loaf sit in the fridge after rolling it; I poured some sauce over the top during the cooking and I blended the sauce (took out the bayleaf first) a bit. - 12 Nov 2009
This, indeed, is _the_ vego option for the normal roast situations. Great taste! I let it sit in the fridge for about 15mins after I'd shaped it, and poured a little of the sauce on top half way through when it was cooking cos I was worried it might be a bit dry. It could tend to the dry side so don't under estimate any of the wet ingredients. - 12 Nov 2009