Make Ahead

GF vegan nutĀ loaf

January  3, 2018
Photo by Alannah | Kale Mary
Author Notes

Tell us about your recipe. —Alannah | Kale Mary

  • Makes 7-8 slices
Ingredients
  • 200 grams brown mushrooms, blitzed in a food processor
  • 1 brown onion, blitzed in a food processor
  • 2 carrots, thinly sliced
  • 2 celery sticks, thinly sliced
  • 1/2 cup curly parsley, roughly chopped
  • 4 sprigs fresh sage, roughly chopped
  • 1 cup brazil nuts, blitzed in a food processor
  • 1/2 cup cashew nuts, blitzed in a food processor
  • 3 chia eggs (3 tbsp chia seeds mixed with 9 tbsp water and left to sit 10 mins)
  • 3 cups cooked brown rice
  • 1/2 cup GF breadcrumbs or rice crumbs
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon cracked pepper
  • 2 tablespoons tomato paste
  • 2 tablespoons nutritional yeast flakes
In This Recipe
Directions
  1. Preheat oven to 180 degrees C.
  2. Heat a little olive oil in a skillet. Add mushroom pieces and cook 5-8 minutes. Remove from pan and set aside.
  3. Add onion to same skillet with a touch more olive oil if needed. Cook until onion starts to caramelise then set aside with the mushrooms.
  4. Place all ingredients including cooked onion and mushrooms into a large bowl and mix until combined well.
  5. Spoon mixture into a loaf tin and place in the oven for around 40 minutes or until top is browned.
  6. Let sit 5-10 mins before taking a spatula around the edges and flipping onto a serving plate.

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