1 tablespoon oil (optional)
1 large onion, finely chopped
1 green pepper, diced (optional)
1 clove garlic
1/4 pint (140 ml) stock or water
1 teaspoon miso or yeast extract
6 oz (170 g) ground sunflower seeds
6 oz (170 g) ground almonds
4 oz (110 g) rye breadcrumbs or oat flakes
1/2 teaspoon oregano
1/2 teaspoon sage
Pinch of sea salt
1 large onion, finely chopped
1 green pepper, diced (optional)
1 clove garlic
1/4 pint (140 ml) stock or water
1 teaspoon miso or yeast extract
6 oz (170 g) ground sunflower seeds
6 oz (170 g) ground almonds
4 oz (110 g) rye breadcrumbs or oat flakes
1/2 teaspoon oregano
1/2 teaspoon sage
Pinch of sea salt
method
1. Heat the oil, if using, and saute or simmer the onion, pepper and garlic until tender.
2. Add the stock and stir in the miso.
3. Add the remaining ingredients, with a little extra water if necessary, to make a moist mixture.
4. Line a 2 lb (900 g) loaf tin with greaseproof paper. Pour in the mixture and bake for 45 minutes at 375°F (190°C) gas mark 5.
2. Add the stock and stir in the miso.
3. Add the remaining ingredients, with a little extra water if necessary, to make a moist mixture.
4. Line a 2 lb (900 g) loaf tin with greaseproof paper. Pour in the mixture and bake for 45 minutes at 375°F (190°C) gas mark 5.
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