excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board Press, 2004
5 slices of sunflower seed bread
1 cup walnuts
1 medium onion, sliced
1/2 small green pepper, chopped
1 celery stalk, chopped
fresh or dried parsley
1 medium tomato, chopped
2 Tbls ketchup
2 Tbls "Egg Replacer"
3/4 Tbls canola oil
1/2 tsp concentrated vegetable bouillon paste
sea salt and pepper to taste
Toast the bread and allow to cool, tear, place in a food processor and make crumbs, set aside. Process the walnuts until finely ground and mix with the bread crumbs.
Combine the onion, celery, pepper, parsley, tomato, vegetable bouillon and oil in the processor and blend only until some course texture remains.
Add the vegetable mix to the dry walnut/bread crumb mix, refrigerate 20 minutes.
Add the Egg Replacer, sea salt, pepper and combine well. Turn the mixture into a small, lightly oiled, oven ready bread pan and pack moderately tight. Coat the loaf with ketchup and bake it covered at 375 degrees F for 1 hour, uncover and continue baking for 15 minutes.
Remove the walnut neat loaf and allow it to cool for 10-15 minutes before serving.
Serve with mushroom gravy, mashed potatoes and, of course, a vegetable.