1 1/2 cups leeks, finely chopped
1/4 cup oil
6 medium mushrooms, finely chopped
4 large tomatoes, peeled and chopped
1 cup ground almonds
1 cup ground cashews
1 cup ground hazelnuts
1 large green apple, cored and grated
1 1/2 cups fine breadcrumbs
3 tablespoons chopped fresh parsley
1/4 teaspoon paprika
1 teaspoon basil
1 teaspoon thyme
1/2 teaspoon sage
3 teaspoons Ener-G Egg replacer + 3 tablespoons water
3 tablespoons tamari
1. Preheat oven to 400 degrees F and oil a 9x5" loaf pan. Gently saute leeks in oil until soft but not browned.
2. Put leeks into a large bowl and add all remaining ingredients except for egg replacer and tamari. Mix well. Add egg replacer and tamari to other ingredients, stir well, and allow to stand for 10 minutes.
3. Firmly pack into prepared pan. Place loaf pan in a baking dish, and add water halfway up the loaf pan. (You might need to replenish the water bath periodically).
4. Bake for 1 hour, then reduce heat to 350 degrees F for another 1 1/2 hours. The top should be dark brown but not black. Allow roast to stand for 5 minutes before loosening sides and turning out onto serving platter.
I just made this for Thanksgiving; delicious with cranberry suace and mushroom gravy!