Holiday Nut Loaf with Rosemary Mushroom Gravy

Included In Cookbook:

Holiday Nut Loaf

Ingredients

For Nut Loaf

4 tablespoons

Earth Balance Vegan Buttery Stick (or other vegan margarine of your choice)

Yellow Onions (large, peeled and finely chopped)

1 teaspoon

Dried Sage

2 teaspoons

Dried Thyme

2 tablespoons

Whole Wheat Flour

1⁄2 cup

Water (Generous)

1 1⁄3 cup

Dried Whole Wheat Bread Crumbs

1 cup

Cashews (finely ground)

1 cup

Hazelnuts or Walnuts (finely ground)

3 tablespoons

Just Egg (or other vegan egg substitute of your choice equivalent to one egg)

1 tablespoon

Lemon Juice

Salt and Freshly Ground Pepper (to taste)

1⁄4 cup

Vegetable Broth with 2 Tablespoons Olive Oil Mixed in

Description

Some among us at the Spiral House make this lip-smacking dish every year at both Thanksgiving and Christmas, as well as throughout the winter. It’s easy to take with you to a potluck and is equally appealing to vegans and non-vegans alike. Plus, when served up on a platter with a parsley garnish and some rosemary mushroom gravy drizzled on top, it makes a beautiful presentation. (See separate recipe on this site for rosemary mushroom gravy.) We have updated this recipe since it was originally posted and think the new version is both simpler and tastier.

Servings: One loaf will yield about 8 slices. The recipe can easily be doubled to yield 2 loaves to ensure you have enough for your festive meal and leftovers for the next day. A slice of leftover loaf on an open-faced or closed sandwich is delicious.

Summary

Yield	Slices
Prep time	30 minutes
Cooking time	45 minutes
Total time	1 hour, 15 minutes

Instructions

Method for Nut Loaf

Preheat oven to 400 degrees Fahrenheit.
Melt Earth Balance in a large sauté pan, add onions and sauté until translucent, about 10 minutes.
Add the sage, thyme, and flour and stir over a medium/low flame for another 2 minutes before slowly adding the water. Stir until thickened.
Remove from heat. Add the nuts, 1⅓ cups bread crumbs, the Just Egg, lemon juice, and stir.
Add salt and pepper to taste and adjust the seasonings if necessary.
Line the bottom of a loaf pan with parchment paper and spray the entire inside of the pan, including the parchment paper, with grapeseed oil.
Spoon the nut loaf mixture into a loaf pan and gently shape into a loaf.
Sprinkle bread crumbs on the top of the loaf.
Place the loaf pan in the oven.
Heat the ¼ cup vegetable broth with oil on the stovetop and use it to baste the nut loaf, pricking the nut loaf with a fork as you go so the liquid can seep in.
Bake the loaf for a total of 45 minutes to an hour, allowing the top to brown well.
When done, remove from the oven, and allow to sit for half an hour before slicing.
Work a knife around the edges of the pan and turn it upside down on a platter. Garnish with parsley or thyme sprigs to serve.
Drizzle a little vegan mushroom gravy (separate recipe).

Notes

Note: If you want to freeze leftover loaf slices, place them between layers of parchment paper and place in a freezer-proof container with a tight lid. Also, when you slice the loaf, use a serrated knife and hold your other hand over the blade to prevent the pieces from breaking apart.