2 oz mushrooms (chopped)
4 oz bread crumbs
8 oz chopped nuts (any variety)
2 large onions (chopped)
2 cloves garlic (crushed)
2 oz margarine
1 teaspoon marmite (yeast extract)
1 tablespoon plain flour
¼ pint vegetable stock
2 tablespoons of soya flour mixed with 2 tablespoons of water (egg replacement)
salt and pepper
½ teaspoon sage
½ teaspoon basil
½ teaspoon thyme
½ teaspoon celery seeds
½ teaspoon rosemary
Fry the onion and garlic in the vegan margarine in a large frying pan or wok. Add the mushrooms. Once softened, add the marmite, flour, and vegetable stock. Add the egg replacement or soya flour mixture and continue on a low heat for 2 minutes.
Remove from heat and stir in the herbs, seasoning, bread crumbs and nuts. Place in a large oven proof dish and bake at 180C for an hour or until browned. Serve with red current jelly and vegetarian gravy.
You can also try adding more vegetables, it works well with chopped celery, grated carrot, and sliced green pepper.
It will keep for a few days in the refrigerator or can be frozen, it is also nice served cold or in a sandwich.