Vegetable Nut Loaf

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Vegetable Nut Loaf

 

3/4 cup finely diced onion

1/3 cup finely diced celery

1 tablespoon olive oil plus additional for oiling pan

1 tablespoon garlic, minced

1/2 cup finely chopped almonds

1/2 cup finely chopped Brazil nuts

1/2 cup finely chopped cashews

1/4 cup freshly chopped parsley

1/2 teaspoon dried thyme

1/2 teaspoon rubbed sage

1 1/2 cups breadcrumbs

2 tablespoons nutritional yeast flakes

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup water

2 tablespoons egg replacer

 

In a non-stick skillet, saute the onion and celery in the olive oil for 5

minutes or until almost tender. Add the garlic and saute an additional 1

minute. Add the almonds, Brazil nuts, cashews, parsley, thyme, and sage, stir

well to combine, and saute the mixture an additional 2 to 3 minutes or until the

nuts are fragrant. Remove the skillet from the heat.

In a medium bowl, place the breadcrumbs, nutritional yeast flakes, salt, and

pepper, and stir well to combine. In a small bowl, place the water and egg

replacer, and whisk vigorously for 1 minute or until very frothy. Add the nut

mixture and egg replacer mixture to the breadcrumb mixture and stir well to

combine.

Using a little olive oil, lightly oil (or mist with oil) an 8- by 12-inch baking

pan. Transfer the nut mixture to the prepared pan. Bake at 350 degrees for 25

to 30 minutes or until golden brown and firm to the touch. Remove the pan from

the oven and allow the loaf to cool for a few minutes before cutting into

pieces. Serve as a main dish, sandwich filling, or add to soups, salads, and

side dishes.

Yields one 8 by 12 inch loaf.