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Vegetarian Nut Loaf

Vegetarian Nut Loaf
"When I made this moist and tasty loaf for my vegetarian friends one Thanksgiving, they all took the recipe home with them," says Sherry Barber from Whittier, California. "To save time, I chop many of the ingredients a day ahead and store them in resealable plastic bags until baking day. I can't tell you how wonderful this loaf is.
8 ServingsPrep: 25 min. Bake: 1 hour + standing

Ingredients

  • 2 large onions, finely chopped
  • 1 cup chopped fresh mushrooms
  • 1/4 cup finely chopped green pepper
  • 2 tablespoons butter
  • 3 cups grated carrots
  • 1-1/2 cups chopped celery
  • 5 eggs, beaten
  • 1/2 cup chopped walnuts
  • 1/4 cup unsalted sunflower kernels
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 3 cups soft whole wheat bread crumbs (about 6 slices)

Directions

  • In a nonstick skillet, saute onions, mushrooms and green pepper in
  • butter until tender. In a bowl, combine the mushroom mixture,
  • carrots, celery, eggs, walnut, sunflower kernels, salt, basil,
  • oregano and pepper. Stir in bread crumbs:
  • Coat a 9-in. x 5-in. loaf pan with cooking spray, then line with
  • waxed paper. Transfer vegetable mixture to a prepared pan. Bake at
  • 350° for 1 hour or until a meat thermometer reads 160°. Let
  • stand for 10 minutes before slicing. Yield: 8 servings.
© Taste of Home 2013

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Vegetarian Nut Loaf (continued)

Nutrition Facts: One slice equals 223 calories, 13 g fat (3 g saturated fat), 140 mg cholesterol, 321 mg sodium, 19 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1 lean meat, 1/2 starch.
© Taste of Home 2013