Nut Loaf

Holiday Nut Loaf
From “Seven Secrets Cookbook” By Neva Brackett

Makes 1 loaf (10 servings)

Here is another fabulous vegan meatloaf recipe by Angela Liddon at www.OhSheGlows.com.

The following is a recipe I have tried, and we LOVED it. Paul said it was the best meatloaf he ever had, hands-down, vegan or non-vegan. It would go great with Sweet Tomato Sauce or Simple Vegan Gravy.

No vegetarian home would be complete without a good savory meatloaf. Here is a tried-and-true recipe that you will love. It is a basic recipe that lends itself well to variations. If you live in areas of the world where pecans are rare, use your local nuts.

Neva says, “If you don't have tofu, use soybeans. Seasonings can be varied too, according to where you live. This recipe includes a large amount of onions. At first I thought that sounded like too much, but now I consider it to be the secret of its wonderful flavor and moist texture.”

The tofu or soybeans and gluten flour or corn starch help bind it together, replacing the eggs.


INGREDIENTS

1 cup tofu and ½ cup water (or 1 cup soaked soybeans with 1 cup water)(I use sprouted, organic tofu from Trader Joe’s)

2 cloves garlic, minced (or 1 teaspoon garlic powder)
1 tablespoon Bragg Liquid Aminos or 2 teaspoons soy sauce
¼ cup gluten flour or cornstarch (I used corn starch, and it worked well)
1 ½ teaspoons salt
1 tablespoon onion powder
1 teaspoon ground sage or Italian seasoning
3-4 cups soft whole grain bread crumbs (I use Trader Joe’s Flourless Sprouted seven grain bread)
2 cups pecans (may use walnuts, almonds, peanuts, sunflower seeds, or cashews)
2 cups finely chopped onions


DIRECTIONS

l. Blend tofu (or soybeans) with water, garlic, and seasonings.

2. Combine remaining ingredients in a mixing bowl. Add blended tofu or soybeans and mix well.


Hint: A food processor will greatly simplify the preparation of this loaf. The bread can be easily made into crumbs several slices at a time, the nuts can be ground, and the onions chopped. These bread crumbs are made using soft, untoasted bread. Dried crumbs are more compact, so if you use them, use only 1 ½ - 2 cups

3. Place mix in lightly oiled or nonstick loaf pan. Cover with foil and bake at 350 F for 1 hour. Remove foil and bake uncovered for 30 minutes. Remove from oven and let cool for about 5 minutes to give it a chance to set up before removing from the pan.

Turn upside down onto a serving dish. Garnish with fresh parsley or kale and serve with Simple Gravy or Sweet and Sour Tomato Sauce.

Variation: Cashew-Carrot Loaf

Follow Holiday Nut Loaf recipe using 2 cups raw cashew nuts in place of the pecans. Use 1 cup finely ground or grated carrot and reduce onion to 1 cup finely chopped onion. Use 1 tablespoon Chicken-Like Seasoning in place of the Bragg Liquid Aminos.


Serving Tips: A good entree for a holiday meal along with cranberries, mashed potatoes, salad, and gravy. Leftover loaf is delicious when slices are placed in a nonstick skillet and browned on each side. Yummy in sandwiches or burgers.

This loaf freezes well.