Vegetable Nut Roast             
                           Serves 6


1 Medium Onion
2 Stalks Celery
3-4 Carrots
½ Cup Walnut Meats
½ Cup Sunflower Seeds, Shelled
1 Cup Whole Wheat Breadcrumbs
1 lb. Fresh Peas
1 lb. String Beans
1 Green Pepper
4 Tbsp.
Non-Hydrogenated Margarine
1 Tbsp. Tomato Juice
1 tsp. Soy Sauce
1 Tbsp. Arrowroot
1 Tbsp. Sesame Seeds
Oil for Pan
Brown Gravy


Steam the peas.  Cool and remove from pods.
Chop the onion, celery, walnuts, string beans, and
green pepper.
Grate the carrots to make 1½ Cups.
Sauté the onion, celery, string beans and
green pepper in margarine.
Add the carrots, peas, walnuts and sunflower seeds.  
Mix well.
Dissolve the arrowroot in the soy sauce.  
Add the tomato juice.
Mix the bread crumbs into the sauce.
Combine the vegetables with the bread crumb mixture.
Preheat the oven to 350 degrees.
Oil a deep baking pan.  
Pour in the vegetable/nut combination.  
Use a fork to make a criss-cross design on top.
Sprinkle with sesame seeds.  Bake for 30 minutes.
Serve with
Brown Gravy.