Crunchy Vegetarian Nut Loaf Food

VEGGIE MEATLOAF (VEGETARIAN NUT ROAST)

Steps:

• Preheat oven to 350°F with a rack in the center.
• Spray a large (1 1/2 pound, 10" x 5" x 3") loaf pan with cooking spray and line with parchment that overhangs slightly on two sides.
• Heat oil in a large skillet over medium-high heat.
• Add the onion and a sprinkle of the salt and cook, stirring occasionally, until softened, about 5 minutes.
• Add the minced mushrooms and another sprinkle of the salt, raise heat to high, and cook until they have released their juices and reabsorbed them, about 7 minutes.
• Add garlic, thyme, oregano, basil, tarragon, and sage and cook 2 minutes more.
• Deglaze the pan with the wine, scraping up any browned bits, and cook until liquid is absorbed, about 1 minute.
• In a medium mixing bowl, beat together the eggs and cottage cheese.
• In a large mixing bowl, toss together the brown rice, walnuts and cashews.
• Stir in the egg mixture, then add the mushroom mixture, cheeses, parsley, remaining salt, and pepper. Mix well.
• Spoon mixture into prepared loaf pan and smooth top. If desired, decorate with a few mushroom slices or walnut halves. Place loaf pan on a rimmed baking sheet.
• Bake until firm, about 60 minutes. Let cool in the pan for 10 minutes before removing to a platter to serve.

NUT LOAF SUPREME

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
• Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
• Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
• Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
• Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.

CRUNCHY VEGETARIAN NUT LOAF

Steps:

• Cook celery, onion and garlic in oil for 5 minutes.
• Transfer to a bowl and add remaining ingredients.
• Grease a non-stick loaf tin and spoon mixture into the tin. Bake at 180 degrees celsius (350 degrees fahrenheit) for 35 - 40 minutes or till firm.

CRANBERRY ORANGE NUT LOAF

Steps:

• Preheat oven to 350F Spray or butter 9x5 loaf pan.
• In a large bowl, combine flour, oat bran, brown sugar, baking powder and soda, cinnamon and salt. Make sure you get all of the lumps out of the brown sugar. Stir in cranberries and nuts.
• In a medium bowl whisk together yogurt, oil, eggs, orange juice concentrate, and orange zest. Stir in carrots, and zucchini. Add wet ingredients and mix just until dry ingredients are moistened.
• Spoon batter into prepared pan and smooth top. Bake on middle oven rack for 45-50 minute, or until loaf is lightly browned and a toothpick inserted uin centre of loaf comes out clean.
• Cool loaf in pan on a wire rack for 10 minutes. Remove loaf from pan and cool completely on rack. Cover with plastic wrap and store at room temperature or in fridge.

VEGETARIAN NUT LOAF

Steps:

• Heat oven to 190°C.
• Heat the oil and gently fry the onion, leek, celery, mushrooms and garlic for about 10 minutes until softened.
• Add the remainder of ingredients and mix well.
• Pour into a loaf tin that has been greased and lined with baking paper.
• Bake 50 - 60 minutes, or until cooked.

VEGETARIAN LOAF (NO-MEAT MEATLOAF)

Steps:

• Preheat Oven to 350 degrees.
• Prepare a WELL greased/oiled 8x4 inch loaf pan and set aside.
• Mix ingredients for TOPPING SAUCE in a small bowl and set aside in refrigerator.
• Mix crumbles, wheat germ, breadcrumbs, and cheese in a large bowl until well blended.
• Add remaining ingredients for LOAF and mix well.
• Turn out mixture into the loaf pan.
• Bake for about 45 minutes (depending on pan size and oven).
• Add TOPPING SAUCE in the last 15 minutes of Baking.
• Let sit in loaf pan for 5-10 minutes to firm up a little before removing.

NUT ROAST

Steps:

• Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.
• Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
• Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
• Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.
• Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.
• Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
• Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
• Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
• Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.
• Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.
• Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.
• To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.
• It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.

VEGETARIAN NUT LOAF

Steps:

• Mix grated carrots and other vegetables together in large bowl. Squeeze some of the juice from the grated carrots into the egg yolks, add salt and spices and beat thoroughly then mix with the vegetables. Add nuts and melted butter and mix thoroughly.
• Bake in greased Pyrex loaf pan in moderate oven until done, about 1 hour. Serve on plates in slices just thick enough to hold together.