Vegetarian Pot Roast Recipe

    4 cups stale bread, cut into dice
    2 cups hot almond or soy milk
    2 tablespoons vegetable fat
    4 tablespoons chopped onion
    Scant ½ teaspoon sago
    2 cups well-cooked brown beans or lentils, well drained
    4 tablespoons flour
    2 eggs
    Salt
    1 cup coarsely chopped walnuts

Instructions

    Put the onion, the savory, and the fat into a small saucepan and let simmer over the fire for a few minutes to soften the onion, but do not brown.
    Add 1/2 teaspoon salt and the milk.
    Bring to a boil and pour over the diced bread.
    Sift the flour into a frying pan and stir continuously over the fire until a light brown color.
    Add the chopped nuts and continue stirring until they are warmed through, but not browned at all.
    Beat the eggs slightly and add to the mixture; then add the browned flour, nuts, and mix.
    Have the cooked beans or lentils drained, and mashed very fine or put through a colander, and blend with the above mixture, with salt to taste.
    Pack in a well-oiled (2-pound) bread tin, and bake in a medium oven until set and a nice brown.
    Set aside for 30 minutes to cool partially; then turn out in an oiled baking pan, and pour over it a thin brown gravy and bake in a good oven for 1/2 hour, basting it over the top occasionally with the gravy.
    Serve with cranberry sauce or baked apple.