Walnut Wedges

Name: Walnut Wedges
Ingredients: 2 Tbsp Oil; 1 cup Finely diced onions; 2 cloves Fresh garlic; 1 cup Mushrooms, finely chopped; 2 cups Walnut pieces; 1 cup Fresh whole grain bread, torn; 3 ea Egg whites, lightly whipped; 1/4 cup Tomato sauce or paste; 2 Tbsp Soy sauce; 1 tsp Paprika; 1 tsp Oregano; 1 tsp Ground cumin; to taste Fresh parsley; to taste Fresh rosemary; to taste Fresh sage

October 12, 2006 Dorothy W. - Veg Entertaining

About

An easy vegetarian recipe great for a holiday gathering. This dish can be frozen a few days in advance, then thawed and gently re-heated in the oven. To make a vegetarian gravy, try Lorraine Picot’s Mushroom Gravy or a ready-to-use mix from your local health food store.

Immortal Shots photo / Pexels.com

Ingredients

Oil		2 Tbsp
Finely diced onions		1 cup
Fresh garlic		2 cloves
Mushrooms, finely chopped		1 cup
Walnut pieces		2 cups
Fresh whole grain bread, torn		1 cup
Egg whites, lightly whipped		3 ea
Tomato sauce or paste		1/4 cup
Soy sauce		2 Tbsp
Paprika		1 tsp
Oregano		1 tsp
Ground cumin		1 tsp

Garnish

Fresh parsley		to taste
Fresh rosemary		to taste
Fresh sage		to taste

Directions

Pre-heat oven to 350 F.
Heat oil in a skillet. Add onion; saute until soft. Add garlic and saute until onion is golden. Add mushrooms; saute until wilted. Remove from heat.
In a food processor, add bread crumbs and walnuts. Process until finely ground.
In a mixing bowl, whip egg whites; stir in mushroom mixture and walnut mixture.
Divide mixture evenly between two pie plates.
Bake for 30 – 35 minutes until outside is browned and crusty.
Cut into wedges and serve garnished with parsley, rosemary and sage. Serve with vegetarian gravy and your favourite cranberry sauce.