My Veggie Table

This recipe was adapted from What's Cooking Vegetarian by Jenny Stacey

1 lb can garbonzo beans, drained
1 teaspoon yeast extract (like Marmite)
1 1/4 cups chopped walnuts
1 1/4 cups fresh white bread crumbs
1 1/4 cups sliced white mushrooms1 cup sliced baby bella mushroom
s1 3/4 cups canned corn, drained
3 garlic cloves, minced
2 tablespoons dry sherry
2 tablespoons vegetable stock or broth
8 ounces prepared puff pastry
1 egg, beaten
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
Sauce:
1 tablespoon vegetable oil
1 leek, thinly sliced
4 tablespoons dry sherry
2/3 cup vegetable stock or broth

1. Preheat the oven to 400 degrees
2. Process the garbanzo beans, yeast extract, nuts, and bread crumbs in a food processor for 30 seconds.
3. In a skillet saute the mushrooms in their own juices for 3-4 minutes. Stir in the garbanzo beans mixture, corn, and garlic. Add the sherry, stock/broth, and seasoning and bind mixture together. Remove the skillet from the heat and set aside to cool completely.
4. Roll out the pastry on a lightly floured counter to form a rectangle 14in by 12 in. Shaped the bean mixture into a loaf shape and wrap the pastry around it, sealing the edges. Place seam side down on a dampened cookie sheet and score the top in a criss-cross pattern. Mix the egg and milk together and brush over the pastry. Cook for 25 to 30 minutes until golden brown.
5. Meanwhile, heat the oil for the sauce in a pan and saute the leek for 5 minutes. Add the sherry and stock/broth and bring to a boil. Simmer for 5 minutes and serve with the roast.