RECIPES FOR LIFE- Favorite Holiday Nutloaves

No Ananda holiday celebration would be complete without a savory Nut Loaf. Below we share our classic version and a vegan version as well. Both got rave reviews at our recent Thanksgiving Potluck!

Walnut Cheddar Loaf

This Nut Loaf from the classic Ananda cookbook Simply Vegetarian has been enjoyed by people around the world at holiday time. It is richly satisfying as a main dish- and makes delicious cold leftovers for sandwiches! (Can be made gluten free by using GF breadcrumbs.)

Preparation time: 40 minutes    Baking time: 1 hour

Preheat oven to 350 Degrees.

  • Combine the following 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

  • Sautee in a large skillet over medium heat until translucent:

4 Tablespoons butter

2 ½ large onions, finely chopped

3-4 cloves garlic, minced

  • Combine with the above with:

2 well-beaten eggs

1 cup (packed) grated cheddar cheese

¼-1/2 tsp salt

½ tsp black pepper

¾ cup minced fresh parsley (or 2 tablespoons dried)

  • Press into well-oiled loaf pan and bake at 350 degrees for approximately 1 hour.
  • Cover top of loaf with ½ cup grated cheddar cheese and bake for an additional 10 minutes, or until cheese is bubbly. Serve as is, or with a gravy.

Gratitude Nut Loaf 

Vegan, Gluten-free and delicious!  Adapted from a recipe by Ananda chef Jyoti Spearin,  (1 loaf-8 servings)

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

1/3 cup lentils

1/3 cup brown rice

3 Tablespoons sunflower seeds

1 bay leaf  

1/2 tsp salt

1/2 tsp dried thyme

2 cups water

  •  Remove bay leaves and mash, leaving some texture. (Can be prepped beforehand and refrigerated overnight. Bring to room temp before continuing).
  • Preheat oven to 300 degrees. Roast on baking sheet for 8-10 minutes until fragrant and golden:

1 cup Walnuts

  •  Let cool and chop finely by hand or in a food processor, leaving some texture.
  • Preheat oven to 350 degrees. 
  • Mix together:

1/3 cup sunflower seeds finely ground in a food processor

1/2  cup breadcrumbs from lightly toasted gluten-free bread (appx 5-6 slices), processed in food processor to coarse crumbs

Add:

1 tsp dried marjoram

1/2 tsp dried sage

Pinch of dried thyme

1/2 tsp garlic granules

3/4 tsp salt

  • Saute together over medium heat until soft, but not brown:

2 tablespoons olive oil

1 cup onion diced

2/3 cups celery, diced

2/3 cups carrots, grated

1/2 medium apple, grated

Pinch of salt

While vegetables cook, mix together and let stand:

2 tablespoons ground flax seed

1/3 cup hot water

  • Combine lentil/rice mixture, sauteed vegetable mixture, ground sunflower/breadcrumb mixture with:

1/4 cup fresh chopped parsley and mix thoroughly, then add flaxseed/water mixture.

  • Pack the mixture into prepared pans, spreading and pressing mixture flat on top, then tap the pans on the counter, releasing any air pockets.
  • Cover with foil and bake in 350 degree oven for 1 hour. Remove foil and bake an additional 30 minutes until top is lightly browned and sides pull away from the pan.
  • Remove from oven and let set at least 15 minutes before cutting and serving. (Tip: lining pan with parchment paper makes serving easier. The pan can be inverted onto a platter for cutting after the loaf sets.)