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Vegetable And Nut Loaf

Healthycooking's picture
Ingredients
  Onions 2 Large, quartered
  Celery stick 3 , cut into pieces
  Carrots 1 Pound, cut into pieces
  Dried rosemary 1⁄4 Teaspoon
  Olive oil/Canola oil 2 Teaspoon
  Mixed nuts 1 1⁄2 Cup (24 tbs), unsalted (Such As Peanuts Or Cashews)
  Chopped parsley 2 Tablespoon
  Ketchup 2 Teaspoon
  Egg 1
  Egg white 1
  Fine whole wheat bread crumbs 1 Cup (16 tbs)
  Fresh white bread crumbs 2 Tablespoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

GETTING READY
1. Preheat the oven to 350°F.
2. Grease a loaf tin or baking pan with oil.
3. In a food processor, combine onions, celery, carrots, and rosemary, and grind into a fine mince. Turn out into a bowl, scraping the sides of the bowl.
4. Grind the nuts or finely chop. Empty into a bowl and keep aside.

MAKING
5. In a large nonstick skillet, heat oil over moderate heat.
6. Add the minced vegetable mixture and sauté for 5 to 7 minutes or until slightly soft.
7. Add nuts and parsley to the vegetables and mix well.
8. Take pan off the heat and tip the mixture into a large mixing bowl. Allow the mixture to cool.
9. Add the bread crumbs, seasonings, ketchup and eggs to the vegetable nut mixture and mix well using a wooden spoon or your hand to blend all the ingredients.
10. Turn the mixture into the prepared pan, pressing it to pack it tightly.
11. Bake in the preheated oven for 30 to 40 minutes or until set and lightly browned. A skewer when inserted in the center should come out clean and dry.

SERVING
12. Cut into squares or slices and serve along stews or with roasts and gravy.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Saute
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Nut
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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