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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 420.8
  • Total Fat: 30.1 g
  • Cholesterol: 92.5 mg
  • Sodium: 596.6 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 6.3 g
  • Protein: 14.8 g

View full nutritional breakdown of Vegetarian Nut Loaf calories by ingredient
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Vegetarian Nut Loaf

Submitted by: GIRLW2BROWNDOGS

Introduction

When I served this to my family my 4 year old said...."Mommy, you are the yummiest food cooker ever".. This was so tasty, we will be making this again.
I found this recipe in Canadian Living The Vegetarian Collection
When I served this to my family my 4 year old said...."Mommy, you are the yummiest food cooker ever".. This was so tasty, we will be making this again.
I found this recipe in Canadian Living The Vegetarian Collection

Number of Servings: 6

Ingredients

    1 tbsp Safflower Oil
    2 stalk Celery,
    1 large Onions
    2 cup Mushrooms Chopped
    2 tsp Thyme, fresh, 2 tsp
    1 tsp Caraway Seed, 1 tsp
    .5 tsp Salt, .5 tsp
    .5 cup Sun Dried Tomatoes
    .25 cup Vegetable Broth
    3 large Egg, fresh
    3 large Bread crumbs, dry, grated, plain
    1 tsp Baking Powder,
    1 Cup Walnuts chopped
    1 cup Sunflower Seeds, without salt hulled
    1/2 Cup Passata

Tips

Passata is strained tomatoes.


Directions

In a large skillet, heat oil over medium high heat: saute celery and onion until soften, about 4 minutes. Stir mushroom, thyme, caraway, salt and pepper, saute until mushrooms are golden, about 4 minutes. Add sundried tomatoes and vegetable broth: cook until no liquid remains, about 2 minutes. Let cool
Beat together eggs, bread, crumbs and baking powder: fold in mushroom mixture, walnuts and sunflower seeds. Spread in parchment paper lined 9x5 inch loaf pan. Pour passata over top.

Bake in 350F oven until slightly puffed and firm about 1 hour. Let stand for 10 minutes before slicing.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user BROWNTA.






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