CHEESE AND NUT LOAF
A favorite of photographer Vicki Pearson's, this dish can made with leftover brown rice. Use leftovers for tasty sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Butter a 9 1/2-by-4 1/2-by-2 1/2-inch loaf pan, line bottom with parchment paper, and butter again; set aside. Place dried porcini in a small bowl; add boiling water to cover. Let soak 20 minutes; drain, finely chop, and set aside.
- Toast walnuts and cashews on a baking sheet until lightly browned and fragrant, about 10 minutes. Let cool. Finely chop with a sharp knife, or in the bowl of a food processor, set aside. Increase oven heat to 375 degrees.
- Melt butter in a saute pan over medium heat. Add onion and garlic; cook until translucent, about 3 minutes. Add shiitake mushrooms and the reserved porcini; cook, stirring constantly, until all the mushrooms are golden, about 5 minutes. Transfer to a large bowl. Stir in rice, the toasted nuts, parsley, marjoram, thyme, sage, eggs, Gruyere, cottage cheese, salt, and pepper.
- Pour mixture into prepared pan, and bake until golden brown and firm to the touch, about 1 hour. Let cool in pan 20 minutes, then invert loaf, and remove from pan. Serve hot or warm, garnished with sage leaves.
VEGETARIAN CHEESE AND NUT THANKSGIVING LOAF
Me being in a family with multiple vegetarians, growing up, instead of having meat loaf we had nut loaf! This loaf was one of my favorite dishes growing up, and to this day it's my favorite thing to have on Thanksgiving. For anyone looking to try a new delicious vegetarian recipe, try this!
Provided by Shimera
Time 2h5m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place walnuts and pecans on a baking sheet.
- Roast nuts in the preheated oven until golden and fragrant, about 7 minutes. Remove from the oven and chop nuts when cool enough to handle.
- Increase oven temperature to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan and line with parchment paper.
- Melt butter in a large cast iron skillet over medium-low heat. Add onion and cook until translucent, about 5 minutes. Add mushrooms, garlic, parsley, marjoram, and thyme; cook until mushrooms have softened, about 7 minutes.
- Add cooked rice, chopped nuts, Cheddar cheese, cottage cheese, eggs, salt, and pepper; stir until everything is combined. Transfer mixture to the prepared loaf pan.
- Bake in the oven until the top is rounded and golden, about 1 hour 10 minutes. Remove from the oven and let sit for at least 10 minutes before slicing and serving.
Nutrition Facts : Calories 392.7 calories, Carbohydrate 13.2 g, Cholesterol 119.6 mg, Fat 31 g, Fiber 2.6 g, Protein 18.2 g, SaturatedFat 11.2 g, Sodium 698.4 mg, Sugar 1.9 g
NUT LOAF SUPREME
This is a gluten-free favorite at retreats year around. Try this warm with onion gravy, mashed rutabaga, and sauteed green beans.
Provided by MooninAries Awakening
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h50m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 472.7 calories, Carbohydrate 15.6 g, Cholesterol 136.3 mg, Fat 36.8 g, Fiber 3.1 g, Protein 23.8 g, SaturatedFat 11.3 g, Sodium 525 mg, Sugar 2.6 g
CRUNCHY VEGETARIAN NUT LOAF
This nut loaf can be served hot for dinner and the leftovers are delicious, cold the next day. If you don't have a non-stick loaf tin then use an ordinary loaf tin but line it with grease-proof paper first. I serve this on vegetarian night and even the meatlovers in the family enjoy it.
Provided by An_Net
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 347.4, Fat 23.2, SaturatedFat 3.9, Cholesterol 162.6, Sodium 292.7, Carbohydrate 23.8, Fiber 4.4, Sugar 5.1, Protein 14.3
NUT ROAST
Bake a satisfying vegetarian loaf with lentils, chestnut mushrooms and cheese to go with all the classic roast dinner trimmings.
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 22
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.
Nutrition Facts : Calories 816 calories, Fat 52 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
VEGETARIAN CHEESE LOAF
I got this recipe from a lady at my Mom's church. She makes it for all of her vegetarian friends (my mom is a vegetarian). We liked it very much even though we do eat meat. It is easy to make and not too involved like some of those vegetarian recipes can be.
Provided by OceanLuvinGranny
Categories Onions
Time 55m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs until foamy.
- Add remaining ingredients and stir until well combined.
- Put into a loaf pan that has been sprayed with non-stick spray or a 8x8 casserole that also has been sprayed with non-stick spray.
- Bake in a preheated oven at 350 for 45-50 minutes. Test with a toothpick inserted in center after 45 minutes to see if it is done. Some ovens may take the 50 minutes.
- Let stand for 5 minutes before cutting into slices.
- Serve with mushroom gravy (or any you like) over each slice.
- If you double the recipe, don't double the cottage cheese.
Nutrition Facts : Calories 394, Fat 26, SaturatedFat 11.5, Cholesterol 145, Sodium 1292.4, Carbohydrate 20.3, Fiber 2.6, Sugar 5.2, Protein 21.3
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- Preheat oven to 350°F with a rack in the center. Spray a 9- or 10-inch loaf pan with cooking spray and line with parchment that overhangs slightly on two sides.
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