Vegetarian Pot Roast

Ingredients:

800g stale Breads cut into 1cm dice
500ml hot milk
2 tbsp vegetable fat
4 tbsp chopped onion
1 tsp fresh summer savory, chopped
1/2 tsp sago
400g well cooked (ie very soft) brown beans, or lentils, drained
4 tbsp flour
2 eggs
Salt
black pepper, to taste
200g coarsely chopped walnuts or peanuts

Method:

Add the fat to a small saucepan and use to fry the onion and savory so that the onion becomes soft and transparent but does not begin to brown. Add 1/2 tsp salt and the milk to the pan. Bring gently to a boil then pour over the diced bread in a heat-proof bowl.

Meanwhile sift the flour int a dry non-stick frying pan and stir continuously over a medium flame until warmed through but not browned. Beat the eggs together then add to the milk and bread mixture along with the flour and nuts.

Mash the cooked beans very finely and blend with the milk and bread mixture. Season to taste then pack into a well-greased 1kg loaf tin. Place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and cook until set and nut brown in colour (about 35 minutes). Set aside to cool for 30 minutes then turn onto an oiled roasting tin. Pour a thin gravy over the top (a mushroom gravy would be good). Return to the oven and bake for half an hour, basting the top of the roast every ten minutes with more gravy.

This goes very well with Cranberry Sauce