Vegetarian Nut Loaf Recipe

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Vegetarian Nut Loaf Recipe

Read Reviews
3 1 1
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"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.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 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 egg, 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 min before slicing. Yield: 8 servings.
Originally published as Vegetarian Nut Loaf in Light & Tasty October/November 2004, p45

Nutritional Facts

1 slice: 223 calories, 13g fat (3g saturated fat), 140mg cholesterol, 321mg sodium, 19g carbohydrate (0 sugars, 4g fiber), 9g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1 lean meat, 1/2 starch.

  • 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 egg, 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)
  1. 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:
  2. 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 min before slicing. Yield: 8 servings.
Originally published as Vegetarian Nut Loaf in Light & Tasty October/November 2004, p45

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kdlady User ID: 8105510 152523
Reviewed Nov. 20, 2014

"Great ingredients, easy to assemble with a few shortcuts. Will update stars after family tastes"

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