A vegan dish for holiday diners

Metro Creative Graphics

The holiday season has arrived, and that often means entertaining family and friends while serving tasty meals. When cooking for a crowd, it is important to recognize that individuals may have certain dietary restrictions due to health or personal beliefs and plan accordingly.

A greater number of people are eschewing meat and animal products for various reasons. Preparing offerings for vegan guests doesn’t have to be complicated. This recipe for “Nut Roast” from “Vegan Cooking for Beginners” (Publications International Ltd.) by the PIL editors is like a meat loaf without the meat. It’s filling and hearty.

Nut Roast

Makes 6 to 8 servings

• 6 tablespoons boiling water
• 2 tablespoons ground flaxseed
• 11⁄2 cups unsalted walnuts, pecans, almonds or cashews
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 4 ounces cremini mushrooms (about 6 large), sliced
• 2 cloves garlic, minced
• 1 can (about 14 ounces) diced tomatoes
• 1 cup old-fashioned oats
• 2 tablespoons all-purpose flour or chickpea flour
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• Salt and black pepper

1. Preheat oven to 350 F. Spray 8-by-4-inch loaf pan with nonstick cooking spray. Combine boiling water and flaxseed in small bowl. Let stand until cool.

2. Place nuts in food processor. Pulse until finely chopped, allowing some larger pieces to remain. Transfer to large bowl.

3. Heat oil in medium skillet over medium heat. Add onion, mushrooms and garlic; cook and stir three minutes or until softened. Transfer mixture to bowl with nuts.

4. Stir in flaxseed mixture, tomatoes, oats, flour, sage, parsley, thyme, salt and pepper until combined. Spoon mixture into prepared pan. Bake 45 to 50 minutes or until firm and browned. Cool slightly before slicing.