An easy recipe to make in advance of the holidays.
I make this every time I host Christmas for my family because my vegetarian relatives love it. In fact, my brother’s wife gave me this recipe years ago. There are many complicated versions of it online, but this one is simple to make and easy to like.
For this article, I doubled the recipe and froze half of it in a bag for the big day. I wanted to do a trial run baking it in a round mold. It was supposed to slide out of the mold onto a plate, but that didn’t happen. When I cook the other half on Christmas Day, I will line the mold with aluminum foil. (I guess maybe you already knew that!)
Cheesy Nut Loaf
Ingredients:
1 1/2 cups cooked brown rice
1/2 cup ground flax or flaxseed meal
3/4 cup chopped walnuts
1/4 cup sunflower seeds
1 large onion chopped
1/2 pound grated cheddar cheese (or any other hard cheese)
1/2 tsp salt
1/2 tsp pepper
1 Tbsp nutritional yeast
4 lightly beaten eggs
Gravy:
1/2 cup oil (olive, canola, vegetable, coconut or other)
8 oz mushrooms
1 onion
3-4 cups vegetable broth
4 tablespoons wheat free tamari (to taste)
2 Tbsp cornstarch
Directions:
Preheat oven to 350F.
Combine all ingredients.
If you are freezing it, put it in a freezer bag and label.
Pour into 9″ loaf pan or bundt pan.
Bake 50 minutes until firm.
Let cool in pan.
Remove and slice.
Gravy:
Saute mushrooms and onions in oil.
Add vegetable broth.
Add tamari.
Add cornstarch and cook until thickened.
Add more tamari to taste.
If too thick, add more vegetable broth.
If you want the gravy to be smooth, put in blender.
