Vegan Nut Loaf
This recipe can be fully credited to Vegan Richa with a few minor changes
I was never a big fan of meat loaf before I went vegan, but Nick (my boyfriend) was.
He took recreating a meaty meal in a plant-based version as a challenge he wanted to dominate.
He found Vegan Richa’s recipe and has been playing around with the ingredients every time he makes it.
He has not yet made a bad version.
The one we included here is his best modification, so we thought we’d share it with you after we made it over the Easter weekend.
This nut loaf is not just impressive for vegans, it has won the hearts of meat eaters many times over the years.
This is Nick’s pride and joy when it comes to making a vegan alternative to a roast or meat loaf expected at family and friend gatherings.
I’ll be honest with you guys…
I mostly just took photos when this recipe was made.
Nick was head chef this time around and he totally smashed it.
I had to keep asking him to wait and pause so I could snap photos, because the chef was totally in the zone.
If you’re worried about this looking really complicated, don’t be.
It does take some decent baking time, but the preparation and assembly are not that bad.
This recipe will have your kitchen smelling dreamy in no time.
This recipe is also:
Savoury
Can be made gluten free
Filling
Satisfying
DELICIOUS!
(And of course dairy free since it’s vegan)
This meal is a sure crowd pleaser, so if you’re looking for something to bring to the family during any holiday, be sure to whip this one up.
If you make this recipe, we loved pairing it with roasted vegetables and a mushroom gravy, but you can eat it with anything you like.
Mashed potatoes may be delightful with a slice of this loaf, but you do you!
Let us know what you think of this recipe and we’ll pass on our gratitude to Vegan Richa, the real recipe master of this nut loaf!
VEGAN NUT LOAF
INGREDIENTS
Loaf:
1 ¼ cups (180 g) nuts (this can be a mix of raw or roasted cashews, raw walnuts, raw pecans)
¼ cup (33.5 g) sunflower seeds
2 tsp oil (or use 1/4 cup broth)
1 cup chopped onion
4 cloves of garlic chopped
1 cup chopped mushrooms
1 heaping cup chopped buttercup squash pumpkin (not to be confused with butternut squash!)
3 tsp Italian herbs (½ tsp each thyme, ground sage, rosemary, oregano)
1 tsp smoked paprika
½ tsp black pepper
¼ tsp cinnamon
¼ tsp nutmeg
½ tsp onion powder
½ tsp salt
2 tbsp soy sauce or tamari for gf
½ cup breadcrumbs (use GF breadcrumbs or coarsely ground oats as a GF option)
Glaze:
¼ cup (60 g) homemade ketchup (See below for how to make it)
1 ½ tbsp tamari soy sauce, or use ¼ tsp salt
1 tbsp maple syrup
2 tsp apple cider vinegar
½ tsp garlic powder
1 tsp sriracha
Homemade Tomato Sauce:
400g can of chopped tomatoes
2 tbsp brown sugar
½ tsp salt
1 tbsp tomato paste
1 tsp lime juice
1 tsp arrowroot, dissolved in 2 tbsp water
Blend tomatoes and paste in a blender, then add to a small saucepan on low heat.
Stir in remaining ingredients and reduce heat to the lowest setting.
Remove from heat when thickened and let cool.
INSTRUCTIONS
Toast the sunflower seeds in the oven at 325° F/160° C for 5 minutes until golden brown.
Leave the oven on for the loaf.
Add the cashews and roasted sunflower seeds to a food processor with the rest of the nuts and pulse into a coarse meal. You can leave some nuts whole if you like, it’ll add to the texture.
Heat a pan or skillet over medium heat. Add oil and heat.
Add onion, garlic and a pinch of salt and cook for 2 minutes, then add mushrooms and cook until they have golden edges (this is usually around 5 minutes).
Add the pumpkin and mix in.
Add ½ cup of water, cover and cook until the squash is tender. Mash and transfer to a bowl.
Add in the spices, salt and mix together.
Add the chopped nuts and seeds, soy sauce, flax egg mix, breadcrumbs and mix well.
Taste and adjust herbs and spices if required. The flavour will deepen as the loaf bakes. If the mixture is too wet, add a tbsp of flour. You want it to be slightly sticky. If it’s too dry or crumbly, add a splash of water or some veggie broth.
Transfer to a parchment lined loaf tin. Lightly press to shape and even it out.
Bake in the oven for 25-30 minutes.
Whilst baking, make the tomato sauce and mix the glaze ingredients together.
Take the loaf out of the oven. Spread the glaze over the loaf and then bake again for another 20 to 30 minutes.
Let the loaf cool for 15 minutes before removing it from the pan.
Then, allow it to cool completely on a rack or wooden board before slicing.
Optional: Serve with roasted carrots and broccoli and thick mushroom gravy.
ENJOY!
