Vegetarian Nut Loaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp Safflower Oil 2 stalk Celery, 1 large Onions 2 cup Mushrooms Chopped2 tsp Thyme, fresh, 2 tsp 1 tsp Caraway Seed, 1 tsp .5 tsp Salt, .5 tsp .5 cup Sun Dried Tomatoes.25 cup Vegetable Broth3 large Egg, fresh3 large Bread crumbs, dry, grated, plain1 tsp Baking Powder,1 Cup Walnuts chopped1 cup Sunflower Seeds, without salt hulled 1/2 Cup Passata
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.
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.
Nutritional Info 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
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