Walnut & Mushroom Roast

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

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