Walnut Wedges
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.
Source
Vegetarian Celebrations
by Nava Atlas
Available at:
🇺🇸 Amazon.com
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