Holiday Nut Loaf
1. Pre-heat oven to 350 degrees F. Line two 8 ½ x 4 ½ loaf pans with parchment paper.
2. Saute the onion in butter or oil until soft. Add mushrooms a pinch of salt and pepper and cook until mushrooms release juices. Add the garlic, poultry spice and continue cook until the pan begins to dry a bit. Add a tablespoon or two of the stock or wine and cook until reduced. Remove from heat and cool.
3. In a large bowl, toss the rice and nuts together. In a separate bowl, beat the eggs with the cottage cheese. Add the egg/cottage cheese mixture to the rice/nut mixture, then stir in the cooled mushrooms and grated cheese.
4. Mix well. This can be refrigerated for up to one day if desired.
5. Fill the loaf pan with the nut mixture and smooth the top with a spatula.
6. Bake for about 50 minutes or until loaves are firm and lightly browned (slightly longer if the mixture was refrigerated). If you’re using 8” x 4” pans, you may need to cook it slightly longer.
7. Let rest for 10 minutes then carefully remove loaf from pan using parchment paper. Serve on a platter, sliced or unsliced, garnished with fresh herbs. Serve alongside your favourite sides and a hearty vegetarian brown gravy.
*Vegan Loaf- swap 1 1/4 cup Just Eggs for eggs; combine 1 cup mashed firm tofu, 1 tbsp of nutritional yeast and 1 tsp lemon juice for cottage cheese; and swap a 200 gm block of vegan cheese, shredded (7 oz) – I used Daiya Smoked Gouda, for the regular cheese.
Cover a vegan loaf with foil for the 1st 30 minutes – this ensures that the vegan cheese melts. After 30 minutes, uncover for an additional 40-45 min or until the top is firm. (Just Eggs require more cooking time than regular eggs.)
Vegetarian Brown Gravy
Directions
1. Melt butter in small sauce pan
2. Whisk flour into butter for about 30 seconds.
3. Add broth, soy sauce and seasoning and stir until thickened.
4. Taste and adjust salt and pepper as needed.
Shop Ingredients
Directions
Holiday Nut Loaf
1. Pre-heat oven to 350 degrees F. Line two 8 ½ x 4 ½ loaf pans with parchment paper.
2. Saute the onion in butter or oil until soft. Add mushrooms a pinch of salt and pepper and cook until mushrooms release juices. Add the garlic, poultry spice and continue cook until the pan begins to dry a bit. Add a tablespoon or two of the stock or wine and cook until reduced. Remove from heat and cool.
3. In a large bowl, toss the rice and nuts together. In a separate bowl, beat the eggs with the cottage cheese. Add the egg/cottage cheese mixture to the rice/nut mixture, then stir in the cooled mushrooms and grated cheese.
4. Mix well. This can be refrigerated for up to one day if desired.
5. Fill the loaf pan with the nut mixture and smooth the top with a spatula.
6. Bake for about 50 minutes or until loaves are firm and lightly browned (slightly longer if the mixture was refrigerated). If you’re using 8” x 4” pans, you may need to cook it slightly longer.
7. Let rest for 10 minutes then carefully remove loaf from pan using parchment paper. Serve on a platter, sliced or unsliced, garnished with fresh herbs. Serve alongside your favourite sides and a hearty vegetarian brown gravy.
*Vegan Loaf- swap 1 1/4 cup Just Eggs for eggs; combine 1 cup mashed firm tofu, 1 tbsp of nutritional yeast and 1 tsp lemon juice for cottage cheese; and swap a 200 gm block of vegan cheese, shredded (7 oz) – I used Daiya Smoked Gouda, for the regular cheese.
Cover a vegan loaf with foil for the 1st 30 minutes – this ensures that the vegan cheese melts. After 30 minutes, uncover for an additional 40-45 min or until the top is firm. (Just Eggs require more cooking time than regular eggs.)
Vegetarian Brown Gravy
Directions
1. Melt butter in small sauce pan
2. Whisk flour into butter for about 30 seconds.
3. Add broth, soy sauce and seasoning and stir until thickened.
4. Taste and adjust salt and pepper as needed.
