Harvest Vegan Nut Roast

½ cup chopped celery

2 onions, chopped

¾ cup walnuts

¾ cup pecan or sunflower meal

2 ½ cups soy milk

1 teaspoon dried basil

1 teaspoon dried oregano

3 cups bread crumbs

salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a loaf pan.

In a medium size frying pan, saute the chopped celery and the onion in 3 teaspoons water until cooked.

In a large mixing bowl combine the celery and onion with walnuts, pecan or sunflower meal, soy milk, basil, oregano, bread crumbs, salt and pepper to taste; mix well. Place mixture in the prepared loaf pan.

Bake for 60 to 90 minutes; until the loaf is cooked through.