nut loaf recipe for vegetarians at christmas dinner?
Jan 7th, 2010 by admin
hi i need a recipe for a nut loaf for the vegetarian guests at christmas dinner… Anyone got any good recipes maybe incorporating soya mince as well…? Thanks 🙂
Vegetarian Nut Loaf
INGREDIENTS
2 large onions, finely chopped
1 cup chopped fresh mushrooms
1/4 cup finely chopped green pepper
2 tablespoons butter
3 cups grated carrots
1 1/2 cups chopped celery
5 eggs, beaten
1/2 cup chopped walnuts
1/4 cup unsalted sunflower kernels
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
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3 cups soft whole wheat bread crumbs
DIRECTIONS
In a nonstick skillet, saute onions, mushrooms and green pepper in butter until tender. In a bowl, combine the mushroom mixture, carrots, celery, eggs, walnut, sunflower kernels, salt, basil, oregano and pepper. Stir in bread crumbs:
Coat a 9-in. x 5-in. x 3-in. loaf pan with nonstick cooking spray, then line with waxed paper. Transfer vegetable mixture to a prepared pan. Bake at 350 degrees F for 1 hour or until a meat thermometer reads 160 degrees F Let stand for 10 min before slicing.
Vegetarian Nut Loaf
INGREDIENTS
2 large onions, finely chopped
1 cup chopped fresh mushrooms
1/4 cup finely chopped green pepper
2 tablespoons butter
3 cups grated carrots
1 1/2 cups chopped celery
5 eggs, beaten
1/2 cup chopped walnuts
1/4 cup unsalted sunflower kernels
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
3 cups soft whole wheat bread crumbs
DIRECTIONS
In a nonstick skillet, saute onions, mushrooms and green pepper in butter until tender. In a bowl, combine the mushroom mixture, carrots, celery, eggs, walnut, sunflower kernels, salt, basil, oregano and pepper. Stir in bread crumbs:
Coat a 9-in. x 5-in. x 3-in. loaf pan with nonstick cooking spray, then line with waxed paper. Transfer vegetable mixture to a prepared pan. Bake at 350 degrees F for 1 hour or until a meat thermometer reads 160 degrees F Let stand for 10 min before slicing.
References :
bbc recipies
References :
White Cloud Inn Baked Nut Loaf
Yield: 6 servings
Ingredients
1/2 cup chopped onion
1/2 cup diced celery
1 tbs oil
1 cup nuts (walnuts and cashews), finely chopped
1 cup cottage cheese
Salt to taste
1/2 tsp salt
1 cup bread crumbs
2 ea eggs, lightly beaten
1/4 tsp poultry seasoning
1 1/4 tsp onion powder
2/3 cup water
Directions
"This hearty vegetarian standard takes the place of roast turkey at White Cloud Inn, in the Pocono Mountains of Penn."
Preheat oven to 375. Saute onion and celery in oil. Put all ingredients into a greased 11-3/4 " x 7-1/2" baking dish and bake until just firm and slightly brown on top, about 35 to 40 minutes. Serve with you favourite sauce or gravy. The Inn uses a mushroom sauce, but the dish is also good with a tomato sauce or onion gravy.
* Note: This recipe can be wheat or gluten free if the appropriate type of bread crumbs are used.
"I tried this one with sauteed mushrooms on the side and tomato sauce on top. It was delicious! The one thing I would change is the nuts. The loaf was a bit too crunchy. Coarsely ground instead of finely chopped nuts would have made a difference, I think."
Julie Cassone, tester
From: The Thanksgiving Book
Recipe published: Winter, 2000
References :
Tofu Dinner Loaf
Soy Food, Vegetarian
This hearty loaf, combining tofu with onion, carrot, garlic and parsley, bakes up firm and sliceable. Most delicious when topped with vegetarian mushroom gravy and paired with brown rice or quinoa pilaf. Serve with a leafy green salad for a complete, well-rounded meal.
Serves 6–8
1/4 cup extra virgin olive oil
1 small yellow onion, diced
1 large carrot, diced
2 large cloves garlic, minced
1/4 cup fresh parsley, minced
2 pounds firm tofu, well-drained* and crumbled
1 cup bread crumbs, preferably whole wheat
1 egg, slightly beaten (optional)
1/2 cup ketchup
1–2 tablespoons tamari soy sauce, or to taste
1 tablespoon vegetarian Worcestershire sauce, or to taste
Optional Seasonings (select any)
Ground cumin
Garlic powder
Onion powder
Cayenne pepper
dried basil
dried oregano
dried thyme
Preheat oven to 350°F. Heat the olive oil over medium-low heat in a medium saucepan. Sauté the onion, carrot, garlic and parsley for 10 minutes, stirring often. Meanwhile, place tofu, bread crumbs, egg (if using), ketchup, tamari and Worcestershire sauce in a food processor. Blend until completely smooth. Turn mixture into a bowl. Stir in the sautéed vegetable mixture. Add any additional seasonings that you desire.
Spray a 9-inch loaf pan with extra virgin olive oil spray. Spoon the tofu mixture into the loaf pan, shaping it nicely. Bake, uncovered for one hour, or until the loaf is deep golden brown and firm to the touch. Cool the loaf for easier slicing before serving.
* To drain the tofu, press it in between paper towels to release the water. It does not matter if it crumbles as you will use it that way for the recipe.
Nutrition Info
Per Serving (183g-wt.): 270 calories (140 from fat), 16g total fat, 2.5g saturated fat, 3g dietary fiber, 16g protein, 18g carbohydrate, 25mg cholesterol, 710mg sodium
References :
Ingredients
15mlsp (1 tbsp) olive oil
1 medium onion, finely chopped
85g (3oz) chestnut mushrooms, chopped finely
2 cloves garlic, crushed
410g tin Butter Beans – drained, rinsed and mashed
115g (4oz) roasted hazelnuts, chopped.
115g (4oz) bread made into breadcrumbs
5mlsp (1tsp) dried thyme
30mlsp (2 tbsp) flat leaf parsley, chopped
30ml (2 tbsp) soya plain yogurt
150ml (1/4pt) vegetable stock
Plenty freshly ground black pepper
Method
1. Heat the olive oil and fry the onion and mushrooms until soft, adding the garlic at the end of cooking.
2. Mash the drained butter beans in a large bowl, add the hazelnuts, breadcrumbs, herbs, and yogurt
3. Stir in the fried onion mixture and mix well. Season to taste.
4. Press the mixture into a greased 1lb loaf tin, cover with foil and bake at Gas Mark 4/180ËšC/350ËšF for 1 1/4 hours.
5. Allow to stand for 10-15 minutes. Turn out and garnish the top with fresh herbs.
References :
christmas seed and nut loaf
Ingredients :
Loaf:
225 g bulgar wheat
330 ml boiling water
3×15 ml spoons of soy sauce
175 g pistachio nuts
175 g pine nuts
225 g blanched almonds
175 g cashew nuts
110 g hazel nuts
110 g sunflower seeds
110 g poppy seeds
250 g onion, finely chopped
4×15 ml spoons chopped parsley
4 large eggs, whisked
4×15 ml spoons olive oil
Sauce:
275 g cranberries
275 g cooking apples, cored, peeled finely chopped
150 ml apple juice
50 ml water
60 ml brandy
Recipe :
loaf:
1- Put the wheat into a mixing bowl, pour over boiling water, cover and allow to stand for 20 minutes.
2- Grind the seeds and nuts in a pestle and mortar.
3- Mix together with the prepared wheat.
4- Add the herbs, onion, eggs and oil. Mix zell and allow to stand.
5- Oil and large baking sheet and line with greaseproof paper.
6- Form the mixture into a loaf shape about 10 cm wide. Press firmly together and prick with a fork.
7- Drizzle over a little olive oil and cover loosely with metal foil.
8- Bake for 40 minutes, then romove foil, baste and cook for a further 10 minutes.
9- Allow to cook slightly, transfer onto a plate and serve sliced with Cranberry, apple and brandy sauce.
Sauce:
1- Put all the ingredients, except the brandy, together in a saucepan and cook for 20 minutes.
2- Add the brandy, return to heat for 30 seconds.
References :