Favorite Holiday Nut Loaves

Holiday meals at Ananda gatherings reflect the warmth of community and the simple joy of shared traditions. Drawn from Ananda cookbooks and retreat kitchens, these well-loved dishes—from savory nut loaves to nourishing vegetarian mains—are often served at Thanksgiving potlucks and other seasonal celebrations.

Walnut Cheddar Loaf

This nut loaf from the classic Ananda cookbook Simply Vegetarian has been enjoyed at holiday tables around the world. Richly satisfying as a main dish, it also makes delicious cold leftovers for sandwiches.
(Can be made gluten-free by using gluten-free breadcrumbs.)

Preparation time: 40 minutes
Baking time: 1 hour

Preheat oven to 350°F.

Combine in a large bowl and set aside:

  • 3 cups (packed) fresh whole wheat (or gluten-free) bread crumbs

  • 1 cup (packed) ground walnuts

  • 1 cup finely chopped walnuts

  • ½ cup nutritional yeast

  • 2 tablespoons tamari

  • ½ cup tomato juice

Sauté in a large skillet over medium heat until translucent:

  • 4 tablespoons butter

  • 2½ large onions, finely chopped

  • 3–4 cloves garlic, minced

Combine with the above:

  • 2 well-beaten eggs

  • 1 cup (packed) grated cheddar cheese

  • ¼–½ teaspoon salt

  • ½ teaspoon black pepper

  • ¾ cup minced fresh parsley (or 2 tablespoons dried)

Press mixture into a well-oiled loaf pan and bake at 350°F for approximately 1 hour.
Top with ½ cup grated cheddar cheese and bake an additional 10 minutes, or until cheese is bubbly. Serve as is, or with gravy.

Gratitude Nut Loaf

Adapted from a recipe by Jyoti Spearin, this vegan and gluten-free nut loaf is a comforting favorite at holiday potlucks and shared meals. Wholesome and satisfying, it’s a dish made for gathering.
(1 loaf | 8 servings)

Combine in a medium pot, bring to a boil, then reduce heat and simmer 55 minutes, until very soft:

  • ⅓ cup lentils

  • ⅓ cup brown rice

  • 3 tablespoons sunflower seeds

  • 1 bay leaf

  • ½ teaspoon salt

  • ½ teaspoon dried thyme

  • 2 cups water

Remove bay leaf and mash, leaving some texture.
(Can be prepared ahead and refrigerated overnight. Bring to room temperature before continuing.)

Preheat oven to 300°F. Roast on a baking sheet for 8–10 minutes, until fragrant and golden:

  • 1 cup walnuts

Let cool, then chop finely by hand or in a food processor, leaving some texture.

Preheat oven to 350°F. Mix together:

  • ⅓ cup sunflower seeds, finely ground in a food processor

  • ½ cup breadcrumbs from lightly toasted gluten-free bread (about 5–6 slices), processed to coarse crumbs

Add:

  • 1 teaspoon dried marjoram

  • ½ teaspoon dried sage

  • Pinch of dried thyme

  • ½ teaspoon garlic granules

  • ¾ teaspoon salt

Sauté together over medium heat until soft but not browned:

  • 2 tablespoons olive oil

  • 1 cup onion, diced

  • ⅔ cup celery, diced

  • ⅔ cup carrots, grated

  • ½ medium apple, grated

  • Pinch of salt

While vegetables cook, mix together and let stand:

  • 2 tablespoons ground flaxseed

  • ⅓ cup hot water

Combine lentil–rice mixture, sautéed vegetables, and sunflower–breadcrumb mixture. Add ¼ cup fresh chopped parsley and mix thoroughly, then stir in the flaxseed mixture.

Pack mixture into prepared pans, spreading evenly and pressing gently to remove air pockets. Cover with foil and bake at 350°F for 1 hour. Remove foil and bake an additional 30 minutes, until the top is lightly browned and the sides pull away from the pan.

Remove from oven and let set at least 15 minutes before cutting and serving.
Tip: Lining the pan with parchment paper makes serving easier. The loaf can be inverted onto a platter once set.