East Coast Nut Roast


  • 3 c. water
  • 1/3 c. extra virgin olive oil
  • 1/3 c. Bragg’s liquid aminos
  • 4 c. bran cereal flakes
  • 2 c. walnuts, chopped
  • 1 c. pecans, chopped
  • 2 large onions, diced
  • 3 Tbsp. cornstarch
  • 4 c. cooked medium grain brown rice
  • 1 Tbsp. dried sage
  • 1/4 c. parsley
  • 2 tsp. sea salt
  • 1 tsp. dried basil
  • 1 tsp. dried thyme
  • 2 Tbsp. flaxseed, ground


  1. Sauté onions and set aside. In a medium mixing bowl, combine water, Bragg’s aminos, olive oil and cornstarch.
  2. In a large bowl, combine bran flakes, onions, nuts, flaxseed, rice and seasonings, and mix. Mix in liquid ingredients.
  3. Place into oil-sprayed baking dish and bake at 350 degrees for 1 1/2 to 2 hours.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.