NUT LOAF SUPREME
This is a gluten-free favorite at retreats year around. Try this warm with onion gravy, mashed rutabaga, and sauteed green beans.
Provided by MooninAries Awakening
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
- Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
- Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
- Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.
Nutrition Facts : Calories 472.7 calories, Carbohydrate 15.6 g, Cholesterol 136.3 mg, Fat 36.8 g, Fiber 3.1 g, Protein 23.8 g, SaturatedFat 11.3 g, Sodium 525 mg, Sugar 2.6 g
BEST-EVER VEGETARIAN NUT ROAST
If you think nut roast is a boring vegetarian cliche, think again! This little beauty is chock full of delicious nuts, seeds and spices that come together in a taste sensation. Don't be put off by the number of ingredients - most of these are lurking in the average spice rack and it comes together really quickly and easily. It works brilliantly as a roast dinner but also anywhere you would normally use mince, such as in a bolognese sauce, "meat"balls, rissoles, chilli or shepherds pie. If making for Christmas, you can add lots of allspice and nutmeg in addition to the named spices for a lovely festive flavour, and wrap the nut mixture in puff pastry to make a delicious Wellington-esque dish, or make sausage rolls with the mixture. The possibilities are endless!
Provided by Philippa Moore
Time 1h30m
Yield Serves 6
Number Of Ingredients 20
Steps:
- Grease and line a large loaf tin and set aside. If you're cooking the roast straight away (see step 4), preheat the oven to 180C (fan).
- Heat the olive oil in a large frying pan on medium-high heat. Once the pan is hot, toast the nuts, seeds and spices, tossing everything to coat well. Be very careful and do not let it burn. Toast for a few minutes, or until the mixture is fragrant and starting to turn golden, then turn off the heat and let it cool slightly.
- Add the cooled nuts and spices to the bowl of a food processor. Add all other ingredients. Blitz until thoroughly combined, or combined to your liking (it can be nice if left a little chunky). You might need to stop and scrape it down a few times. If it's too wet, add more breadcrumbs. If it's too dry, add a little water, reserved tomato juice or even a dash of red wine if you've got some handy!
- Place in the prepared pan and ideally leave for a few hours (or overnight is even better) in the fridge to let the flavours deepen and the loaf firm up. If you're in a hurry you can cook it straight away, but ideally give it at least an hour's resting time.
- Preheat oven to 180C (fan). When ready, cook the roast for 45 minutes to an hour until firm and golden. Allow to cool slightly before carving then serve with all your favourite roast vegetables.
NUT ROAST
Bake a satisfying vegetarian loaf with lentils, chestnut mushrooms and cheese to go with all the classic roast dinner trimmings.
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 22
Steps:
- Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.
- Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
- Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
- Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.
- Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.
- Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
- Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
- Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
- Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.
- Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.
- Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.
- To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.
- It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.
Nutrition Facts : Calories 816 calories, Fat 52 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
VEGETARIAN NUT LOAF
"When I made this moist and tasty loaf for my vegetarian friends one Thanksgiving, they all took the recipe home with them," says Sherry Barber from Whittier, California. "To save time, I chop many of the ingredients a day ahead and store them in resealable plastic bags until baking day. I can't tell you how wonderful this loaf is.
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- 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 9x5-in. loaf pan with cooking spray, then line with waxed paper. Transfer vegetable mixture to a prepared pan. Bake at 350° for 1 hour or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 223 calories, Fat 13g fat (3g saturated fat), Cholesterol 140mg cholesterol, Sodium 321mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
CHEESE AND NUT LOAF
A favorite of photographer Vicki Pearson's, this dish can made with leftover brown rice. Use leftovers for tasty sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Butter a 9 1/2-by-4 1/2-by-2 1/2-inch loaf pan, line bottom with parchment paper, and butter again; set aside. Place dried porcini in a small bowl; add boiling water to cover. Let soak 20 minutes; drain, finely chop, and set aside.
- Toast walnuts and cashews on a baking sheet until lightly browned and fragrant, about 10 minutes. Let cool. Finely chop with a sharp knife, or in the bowl of a food processor, set aside. Increase oven heat to 375 degrees.
- Melt butter in a saute pan over medium heat. Add onion and garlic; cook until translucent, about 3 minutes. Add shiitake mushrooms and the reserved porcini; cook, stirring constantly, until all the mushrooms are golden, about 5 minutes. Transfer to a large bowl. Stir in rice, the toasted nuts, parsley, marjoram, thyme, sage, eggs, Gruyere, cottage cheese, salt, and pepper.
- Pour mixture into prepared pan, and bake until golden brown and firm to the touch, about 1 hour. Let cool in pan 20 minutes, then invert loaf, and remove from pan. Serve hot or warm, garnished with sage leaves.
THREE-MEAT MEATLOAF
Yummy combination of beef, pork, and sausage topped with caramelized tomato soup. My favorite meatloaf recipe by far. Worth every ingredient!
Provided by Nathalie Coleman
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 2h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Oil a 9x5-inch loaf pan.
- Place the onion and carrots into a saucepan, and pour in the beef broth. Bring to a boil over medium heat, and reduce heat to a simmer; cook, stirring often, until the vegetables are tender, about 8 minutes. Set the veggies and broth aside.
- In a large bowl, beat the eggs, and stir in bread crumbs, basil, salt, and black pepper. Allow the mixture to stand for 5 minutes to moisten the crumbs, and lightly mix in the turkey, beef, and pork sausage. Mix in the cooked onions, carrots, and beef broth. Place the mixture into the prepared loaf pan. In a bowl, mix the tomato soup, balsamic vinegar, and Dijon mustard together, and spread the mixture over the meat loaf.
- Bake until the loaf is no longer pink in the center and an instant-read meat thermometer reads at least 160 degrees F (70 degrees C), about 1 1/2 hours.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 11.2 g, Cholesterol 130.4 mg, Fat 17.3 g, Fiber 1.2 g, Protein 25.7 g, SaturatedFat 5.7 g, Sodium 728.2 mg, Sugar 3.5 g
MEAT AND NUT LOAF
A recipe that is an invitation to play! One glance at these ingredients immediately suggests a loaf with a distinctly "vegetarian" slant, but interestingly (for an otherwise "vegetarian" recipe), this recipe also contains meat. The recipe specifies "steak", but obviously you could make it with any ground or minced meat. You can also vary the ratio between the meat and the nuts, vary the chopped vegetable you include and experiment with different nuts, depending on your preferences. Except for listing "minced steak" as "minced meat", and having to replace the reference to "vegetable salt" with an ingredient which conformed to Recipezaar's recognised ingredients (I decided herb-seasoned salt was most compatible with the spirit of the other ingredients), I've posted this recipe with the ingredients and directions exactly as I found them in Dorothy Hall's 'The Natural Health Cookbook'. Take up the invitation - and enjoy playing!
Provided by bluemoon downunder
Categories One Dish Meal
Time 1h12m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix steak, tomato, 1 onion, 1 cup breadcrumbs, stock or soy milk and beaten eggs.
- Mix thoroughly.
- Place meat mixture on bottom of a greased loaf dish.
- Mix together remaining ingredients and place on top of meat mixture.
- Cover with remaining meat mixture.
- Bake in moderate oven for 1 - 1½ hours.
- Cool for five minutes before removing from the dish.
Nutrition Facts : Calories 437.5, Fat 31.4, SaturatedFat 9.2, Cholesterol 120.2, Sodium 290.5, Carbohydrate 10.8, Fiber 3.1, Sugar 3.6, Protein 28.9
CRUNCHY VEGETARIAN NUT LOAF
This nut loaf can be served hot for dinner and the leftovers are delicious, cold the next day. If you don't have a non-stick loaf tin then use an ordinary loaf tin but line it with grease-proof paper first. I serve this on vegetarian night and even the meatlovers in the family enjoy it.
Provided by An_Net
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook celery, onion and garlic in oil for 5 minutes.
- Transfer to a bowl and add remaining ingredients.
- Grease a non-stick loaf tin and spoon mixture into the tin. Bake at 180 degrees celsius (350 degrees fahrenheit) for 35 - 40 minutes or till firm.
Nutrition Facts : Calories 347.4, Fat 23.2, SaturatedFat 3.9, Cholesterol 162.6, Sodium 292.7, Carbohydrate 23.8, Fiber 4.4, Sugar 5.1, Protein 14.3
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