Monday, April 21, 2014

Best Nut Loaf  - this recipe is involved but the results are wonderful!!
5x9 bread pan, recipe serves 8-10


Nut Loaf:
Saute:  for 10 min until soft

  • 1 lg onion
  • 4 T vegan butter***


Add thyme and flour - cook for 1-2 min

  • 1 tsp dried thyme
  • 1 T unbleached flour


Add 1 1/4 c almond milk and stir until thickened


Remove from heat add breadcrumbs and nuts (recipe below)
Season generously w salt and pepper and nutmeg.


  • 1 3/4 c mixed white nuts finely ground (cashews, blanched almonds, pine nuts)
  • 1 1/3 c fresh white bread crumbs
  • 1 tsp salt
  • pepper to taste
  • 1/2 t nutmeg


Fold into mixture:
2 egg white substitutes, I use Energ Egg Replacer powder*
3-4 T dried breadcrumbs


Herb Stuffing
Make stuffing - mix thoroughly all ingredients:

  • 2 c fresh white bread crumbs
  • 1 stick vegan butter
  • 1/4 c chopped parsley
  • 1/2 lemon rind, grated
  • 2 T grated onion
  • 1 tsp marjoram
  • 1 tsp thyme



Preheat oven to 400 deg
Grease 5x9 loaf pan, line with aluminum foil, sprayed with non-stick
sprinkle with dried bread crumbs

Spoon 1/2 nut mixture into the pan in an even layer
with hands add stuffing on top into even layer
and then the rest of nut mixture.   Level the top.

Cover w buttered foil.

Bake for 1 - 1.25 hours until firm in the center
Remove the foil for the last 15 min to allow the top to brown.
Stand for 4-5 min
Slip knife around the edges, invert it onto a warm serving dish.

Vegetarian Gravy
Double recipe for nut loaf above
Sauté for 5 min:

  • 2 onion, peeled, chopped
  • 4 T oil
  • Add 4 T unbleached flour and cook for 5-10 min
  • Add 2 garlic clove crushed sauté for 1-2 min

Gradually add:

  • Scant 4 C dark veg stock and bring to a boil, simmer for 10 min
  • Add and stir well 2 tsp yeast extract OR peanut butter, 
  • 2 T soy sauce, 
  • 1/8 tsp salt and dash pepper
  • 2 T cornstarch
Blend to make smooth optional

* EnerG Egg Replacer Powder

***Vegan Butter: I use is Earth Balance Vegan Organic

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