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The Single Vegan by Leah Leneman


1 servings


MacGourmet downloadWalnut and Mushroom Roast. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Walnut and Mushroom Roast


  • 1 small onion
  • 1 cup mushrooms
  • 1 tbsp vegetable oil
  • ¼ cup walnuts
  • ¼ cup sunflower seeds
  • cup soy milk
  • 1 cup whole wheat bread crumbs
  • tsp sage
  • ¼ tsp sweet basil
  • sea salt, to taste


1. Chop the onion and mushrooms finely. Saute over low heat in the oil for about 3 minutes, until tenderized.

2. Chop the walnuts coarsely. Grind the sunflower seeds finely.

3. 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 degree oven for about 45 minutes. Serve with Creamy Gravy if desired and seasonal vegetables. The water used in cooking the vegetables can be kept refrigerated for use as stock later in the week.


When I made this recipe, I used a little more milk than called for as the mixture was too crumbly to begin with.

Right at the end of the roast's time in the oven, I mixed up a glaze of 1/4 lemon's worth of juice, 1 tbsp. barbecue sauce, and 1 tbsp. Bertman's Ballpark Mustard and spread it over the top. With the glaze, the roast almost didn't need the gravy.


bread, crumbs, mushrooms, onion, seeds, sunflower, walnuts


onion mushrooms walnuts sunflower seeds bread crumbs