The Unity Inn, in Kansas City, was run by the Unity School of Christianity and included one of the largest vegetarian cafeterias in the world. The organisation still exists, but is no longer committed to vegetarianism. The Unity Inn Vegetarian Cook Book (
A Collection of Practical Suggestions and Receipts for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways) was published in 1923, and I have a copy in my collection of old veggie cookbooks. Tonight I had a craving for nut roast, so I had a go at making the Eggless Loaf recipe on page 128.
1½ cups nuts
2 cups crumbs
½ teaspoon mace
¼ teaspoon salt
1 tablespoon flour
2 tablespoons oil
tomato enough to moisten
Mix fine browned crumbs, chopped nuts, flour browned in oil, and strained tomato juice. Make into a loaf and bake 1 hour. Serve with dressing or brown gravy.
My version (makes half as much – enough for a 500g/1lb tin)
¾ cup mixed nuts and seeds
1 cup breadcrumbs
1 teaspoon vegetable stock powder
½ tablespoon flour
1 tablespoon olive oil
a tin of chopped tomatoes
approx 1 teaspoon of herbs and spices to taste.
Grind the nuts and mix with the breadcrumbs, flour, oil, stock powder and herbs. (I forgot the browning stage – it was nice enough without it though). Open the tin of tomatoes and add them a tablespoon at a time to the mixture until it sticks together. This should need about 5 tablespoonsful. Put in a greased tin or dish and put in a hot oven for about 30-40 minutes. In this case, there were some potatoes roasting in there, so it was 180°C. Use the rest of the tomatoes to make a tomato sauce to serve with it.
Extra free bonus hint: Adding a couple of tablespoons of a decent quality hot salsa to a tomato sauce is really rather pleasant.