I’ve been thinking about nut loaf for a while. I wanted to make one that was simple, didn’t involve too much pre-cooking, and didn’t involve too many ingredients. I think I’ve hit the nail on the head with this one. It’s perfect on its own, or with vegan gravy or tomato sauce. This, my friends, is a dish that makes good lunch leftovers.
Can you believe Christmas is next week? If I don’t write to you before then, happy holidays dear readers!
GF vegan nut loaf
Makes 7-8 slices
200g brown mushrooms, blitzed in a food processor
1 brown onion, blitzed in a food processor
2 carrots, thinly sliced
2 celery sticks, thinly sliced
1/2 cup curly parsley, roughly chopped
4 sprigs fresh sage, roughly chopped
1 cup brazil nuts, blitzed in a food processor
1/2 cup cashew nuts, blitzed in a food processor
3 chia eggs (3 tbsp chia seeds mixed with 9 tbsp water and left to sit 10 mins)
3 cups brown rice, cooked
1/2 cup gf bread crumbs or rice crumbs
1 tsp dried thyme
1 tsp salt
1/2 tsp cracked pepper
2 tbsp tomato paste
2 tbsp nutritional yeast flakes
Preheat oven to 180 degrees C.
Heat a little olive oil in a skillet. Add mushroom pieces and cook 5-8 minutes. Remove from pan and set aside.
Add onion to same skillet with a touch more olive oil if needed. Cook until onion starts to caramelise then set aside with the mushrooms.
Place all ingredients including cooked onion and mushrooms into a large bowl and mix until combined well.
Spoon mixture into a loaf tin and place in the oven for around 40 minutes or until top is browned.
Let sit 5-10 mins before taking a spatula around the edges and flipping onto a serving plate.
Kale Mary 