Recipe - Vegetable Nut Roast

1/3 cup Butter or margarine
1 cup Chopped mushrooms
2 lg Onions; finely chopped
One fourth cup Chopped green bell pepper
3 cup Grated carrots
1 One half cup Chopped celery
One half cup Sunflower seeds
Three fourths cup Coarsely chopped walnuts
5 Eggs; beaten
3 cup Whole wheat bread crumbs
(soft)
1 ds Dried basil
1 ds Dried oregano
Salt, pepper

Melt butter in skillet. Add mushrooms, onions and green pepper and cook
until tender but not browned. Combine mushroom mixture in bowl with
carrots, celery, sunflower seeds, walnuts, eggs, bread crumbs, basil and
oregano. Mix well. Season to taste with salt and pepper. Line 9 x 5inch
loaf pan on bottom with waxed paper, then grease paper and sides of pan
generously. Turn mixture into pan and bake at 325F 1 hour. Turn out and
carefully peel away paper.

(C) 1992 The Los Angeles Times