NUTTY AS CAN BE LOAF

Whether you are vegan, vegetarian or just trying to cut back on meat consumption in your diet, you are going to love this nutty as can be loaf and you can serve it as an entrée or slice it up for sandwiches, use it to stuff cabbage leaves or make it into burgers for your back yard cookout; and all from one basic recipe.  I like it best as a loaf and served up with a nice green salad and oven roasted potatoes. This is without a doubt my favorite non-meat meatloaf.  Okay so maybe you wouldn’t call this a meatloaf in the traditional sense of the word but the edible part of the nut, any nut is called the meat so oxymoron as this may seem to be, it is indeed meatloaf and a very delicious one at that.

I was first introduced to this wonderful meatless loaf when I was attending the SDA church in Rutland, VT.  My friend Densey shared her recipe with me and I’ve been making it off and on ever since.  I’m not a big meat eater to start with and I have found that there are many wonderful entrees that I don’t have to use beef, pork, fish or fowl in and I still have a very delicious meal loaded with all the vitamins, minerals and proteins my body needs to stay healthy.  This recipe contains neither meat (other than the meat of nuts) nor dairy.  Here is how to make this nutty as can be entrée:

 NUTTY AS CAN BE LOAF
 Preheat your oven to 350 degrees

You will need an 8” x 12” baking pan lightly oiled or greased with a vegetable shortening.  (I use olive oil)

 In a small bowl combine and beat vigorously 2 Tbsp. Egg Beater (non-dairy egg substitute) with 1/3 cup cold water Beat until frothy, about 2 minutes and set aside;

or you may use 2 eggs if you are not using the vegan diet.

In a large mixing bowl Combine

1 1/2 cups bread crumbs

1/2 cup finely chopped walnuts

1/2 cup finely chopped pecans

1/2 cup finely chopped cashews

1/2 cup finely chopped roasted peanuts

1/4 cup finely diced onion

1/4 cup finely chopped fresh parsley

3 cloves garlic minced

2 stalks celery with leaves chopped fine

1 carrot grated

3 Tbsp. cold water

2 Tbsp. nutritional yeast flakes

1 Tbsp. Olive oil

1 1/2 tsp. soy sauce

1/2 tsp. sage

1/2 tsp. thyme

1/2 tsp. salt

1/4 tsp. ground black pepper

Mix well to combine

Add your Egg substitute mixture and mix until well blended plus a little more water if needed to make your mixture the consistency of ground beef.  Be careful not to add too much water.

Spread in prepared baking pan and bake 350 degrees for 30 minutes or until golden brown and firm to the touch.  Remove from oven and set on cooling rack to cool for 7-10 minutes before serving.  Slice and serve.

You are not going to believe how wonderfully good this is until you try it. Cold, it also makes a great sandwich on a whole grain roll topped with Lettuce, tomato, cucumber and some thin slivers of onion.  You can add a dressing of choice but I like to just sprits it with a little oil and balsamic vinegar.