My Favourite Nut Loaf
Vegetarian Nut Loaf
My favorite recipe.
Take away dairy for vegan option
If you grew up in the ‘60s and ‘70’s and were around the Whole Earth Catalog, you might remember nut loaves. They were one of my favorites and felt like really yummy goodness. It’s a great vegetarian option for the holidays, and sometimes called vegetarian “meat loaf “. Serve with mashed potatoes and vegetarian gravy for a modern traditional wholesome meal.
Take out dairy for Vegan options. Tofu can be substituted for cottage cheese.
What You Need
9 inch loaf pan
2 cup raw cashews
1/2 cup walnuts
1/2 sunflower seeds
1 1/2 cups cooked brown rice
4 organic eggs
1 cup cottage cheese/crumbled firm tofu
12 ounces grated cheese (Optional)
1 yellow onion
3 cloves garlic
3 ounces shiitake mushrooms
3 ounces baby bella mushrooms
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried sage
2 tablespoons olive oil
Salt and pepper to taste
How To Prepare
Cook brown rice according to instructions (usually 1 cup short grain brown rice with 2 cups water, brought to a boil, and simmered for 50 minutes).
Preheat oven to 375°F.
Place walnuts, sunflower seeds and cashews on a baking sheet and toast for 8-10 minutes, until lightly browned. Allow to cool.
Meanwhile, finely chop the onion and mince the 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley.
When the nuts have cooled, finely chop them with a knife or in a food processor.
In a saute pan, heat about 2 tablespoons olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl.
In a small bowl, lightly beat together 4 eggs.
In the large bowl, combine the onion and mushroom mixture with the toasted walnuts and cashews, parsley, 1 1/2 cups cooked rice, 1 cup cottage cheese, 12 ounces cheese, beaten eggs
Butter a 9 inch loaf pan, line bottom with parchment paper, and butter it again. Pour the mixture from the large bowl into the pan.
Bake 1 hour until golden brown. Let cool in pan for 20 minutes, then invert loaf and remove from pan.
Serve warm.
Serves about 8