| 1 | Chop the onion and mushrooms finely. |
| 2 | Saute over low heat in the oil for about 3 minutes, until tenderized. |
| 3 | Chop the walnuts coarsely. |
| 4 | Grind the sunflower seeds finely. |
| 5 | Add all the rest of the ingredients to the onions and mushrooms, and mix well. |
| 6 | Transfer to a greased baking dish and bake in a 350°F (180 c)/ gas mark 4 oven for about 45 minutes. |
| 7 | Serve with creamy gravy (see recipe below) if desired and seasonal vegetables. |
| 8 | Creamy gravy: put the oats, water and oil in a liquidizer and blend thoroughly. |
| 9 | Pour the mixture into a small saucepan and heat gently, stirring constantly until it has thickened. |
| 10 | Stir in the yeast extract. |
| 11 | If the mixture is too thick add a little more water. |
| 12 | (n.b. |
| 13 | This can be made earlier and reheated when serving the roast). |
