Nut Loaf Recipe Vegan

Lentil Nut Vegan "Meatloaf" Minimalist Baker Recipes

WebNov 15, 2018 · Heat the oven to 350 degrees F (176 C) and line a standard loaf pan (or 8×8-inch baking pan) with parchment paper. …

1. Heat the oven to 350 degrees F (176 C) and line a standard loaf pan (or 8x8-inch baking pan) with parchment paper. Set aside.
2. Heat a large cast-iron or metal skillet over medium heat. Once hot, add the oil and mushrooms and season with a pinch each salt and pepper and the coconut aminos or vegan Worcestershire. Sauté, stirring frequently, for 5-8 minutes or until caramelized. Set aside.
3. Meanwhile, heat another large cast-iron or metal skillet (or use the same one as you cooked the mushrooms in) over medium heat. Once hot, add oil and arrange sweet potatoes in as even of a layer as possible. Then cover and cook for 4 minutes or until golden brown on the underside. Flip, add 3 Tbsp (45 ml) water, and cover. Cook for another 3-4 minutes or until tender and browned (but not mushy). Set aside uncovered to cool slightly.
4. To a large (at least 7-cup) food processor, add nuts and pulse a few times into a loose meal. Then add sweet potatoes, mushrooms, and thyme, and pulse to combine. Lastly, add lentils, salt, and pepper and pulse to loosely combine but be careful not to purée.

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The Ultimate Vegetable Lentil Loaf The Simple Veganista

WebMay 3, 2024 · Saute the veggies. While the lentils are cooling, saute the vegetables (above right). Combine and mix. Add the lentils to the sauteed veggie mixture along with the …

Rating: 5/5(136)

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Veggie Meatloaf (Vegetarian Nut Roast) Umami Girl

WebDec 7, 2021 · In a large mixing bowl, toss together the brown rice, walnuts and cashews. Stir in the egg mixture, then add the mushroom mixture, …

1. 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.
2. 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.
3. In a medium mixing bowl, beat together the eggs and cottage cheese.
4. 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.

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