Recipe

Magical Nut Loaf Recipe

Add Step-by-Step Photos	Deliathecrone / All my dishes 1 year, 8 months ago This vegetarian "meat" loaf is filled with taste and energy, with a yummy pink yogurt sauce on top. Prep:15m Cook:65m Servings:6	Deliathecro
	crunchy flavorful filling

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Ingredients

1 1/2 cups mixed nuts (pecans, cashews, walnuts, almonds, peanuts, in any combination that pleases your taste)

2 tablespoons olive oil

1/2 large yellow onion, diced

4 garlic cloves, minced

1/2 cup Cremini mushrooms, chopped

1 cup Italian-style bread crumbs

3/4 to 1 cup plain soy milk or Rice milk or Almond milk

1 egg, beaten (or you can use egg substitute)

1 tablespoon Worcestershire sauce

1 carrot, scrubbed and grated

1/2 cup water chestnuts, chopped

1 tablespoon fresh parsley, chopped

1 teaspoon Italian seasoning

1 teaspoon curry powder

Nutmeg

Sea salt

Black pepper, freshly ground

3/4 cup good, chunky tomato sauce

3 tablespoons yogurt or light sour cream

Cinnamon

Directions

Process or finely chop the mixed nuts.

Heat the oil in a skillet (medium heat) and saute the onion and garlic for 3 to 4 minutes. Add the mushrooms and saute for another 3 minutes.

In a large bowl, combine the nuts and the onion and mushroom mixture. Add the bread crumbs, milk, egg, Worcestershire sauce, carrots, water chestnuts, parsley, Italian seasonings, curry powder, some nutmeg (use as much or as little as you like), salt and pepper. Mix this well and let it stand for about 10 minutes.

Pre-heat the oven to 350-degrees F. Spoon the nut mixture into a greased loaf pan and press it in firmly. Cover it with foil and bake for 25 minutes.

Uncover and increase the oven temp to 400-degrees F. Bake 20 to 25 more minutes, until it's golden brown.

Let it rest for 10 minutes before slicing.

Sauce:

In a small saucepan, combine the tomato sauce with either yogurt or sour cream, and blend well. Add a dash of cinnamon, and heat through gently.

Serve:

Slice the loaf and serve on warmed plates, with the sauce spooned over each slice.

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