In England, the nut loaf and its many variations are a staple meal among vegetarians and vegans. It taste amazing, is filling and even my meat lover friends rave about this!
This may be the perfect meatless entree for a special meal, holiday or otherwise – it’s incredibly hearty. I have made this many times and everyone loves it. You can even cut a slice and eat it cold as hand held snack! You can adapt the mushrooms, egg, type of nuts to suit to taste and to make it vegan if needed.
Without further a do, may I present…
The Vegetarian Nut Loaf
Makes: 8 to 10
- 9 inch loaf pan
- 1 cups almonds
- 1/2 cup flax seed
- ½ cup cashews
- 1 yellow onion
- 3 cloves garlic
- 6 ounces mushrooms
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1½ cups cooked brown rice
- 4 large eggs
- 12 ounces cheese, grated
- 1 cup cottage cheese
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon of Worcestershire sauce
What To Do
1. If you don’t have leftover cooked rice on hand, cook the brown rice according to the package instructions (I combined 1 cup short grain brown rice with 2 cups water, brought to a boil, and simmered for 50 minutes).
2. Preheat the oven to 375°F.
3. Place 1 cup of almonds, ½ cup flax seed and ½ cup cashews on a baking sheet and toast for about 8-10 minutes, until lightly browned. Allow to cool.
4. Meanwhile, finely chop the onion and mince the 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley. When the nuts have cooled, finely chop them with a knife or in a food processor.
5. In a sauté pan, heat about 2 tablespoons olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl.
6. In a small bowl, lightly beat together 4 eggs.
7. In the large bowl, combine the onion and mushroom mixture with the toasted flax see, almonds and cashews, parsley, 1½ cups cooked rice, 1 cup cottage cheese, 12 ounces cheese, beaten eggs, 1 tablespoon of Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon freshly ground pepper.
8. Butter a 9 inch loaf pan, line bottom with parchment paper, and butter it again. Pour the mixture from the large bowl into the pan.
9. Bake 1 hour until golden brown. Let cool in pan for 20 minutes, then invert loaf and remove from pan. Serve warm.
Adapted from Martha Stewart