Vegetarian Thanksgiving “Meat” Loaf
19 November 2011 § 10 Comments
Last year, our best friends moved back to Australia.
And we miss them. Particularly during the holiday season because as fellow ex-pats and exiles, they were our “family” over here in America. We’ve had the best Thanksgivings with them over the years, enjoying their company and sharing really good food. Central to each celebration was Abi’s legendary nutloaf and I’m delighted to share this recipe with you.
This is perfect should you have vegetarian guests this Thanksgiving, or in case you need an extra, delicious side dish.
I know what you’re thinking: “Um… nutloaf. Thanks but no thanks…”, but bear with me, Abi knows her stuff. She is one of those people who excels at everything she does, from nurse to fundraiser to chef to food stylist to mother to friend. I miss her dearly.
That said, it is her nutloaf I miss almost as much as her! But in the spirit of giving, she has shared the recipe and for this we must give thanks.
Although this is a perfect Thanksgiving veggie option, I guarantee even the most committed carnivores will be tucking into it. And with some cranberry relish or a dash of A1 Sauce, the leftovers make the best sandwiches. EVER.
The ingredients can be assembled / mixed a day in advance and then cooked on Turkey Day. (Or Nut-Day, if you will). However if your oven space is at a premium, it can be cooked the day before. It will keep about 5 days.
Ingredients for one loaf – will serve 8 vegetarians and carnivores alike
- 1 cup dry brown rice (to make 2 cups of cooked rice)
- 1 large brown onion, finely chopped
- 2 garlic cloves, minced
- 2 cups of assorted mushrooms – shitake and brown mushrooms – cleaned and diced
- 1 packet of Smart Grounds original (you can buy at Whole Foods)
- 3 eggs
- 1/3 cup olive oil
- 1 cup roasted nuts (whatever you like I used a mixture of walnuts, pine nuts, and cashews)
- 2 cups fresh bread crumbs
- 1/2 cup Italian flat leaf parsley finely chopped
- 1/2 cup fresh herbs – Thyme or Marjoram
- 2 tbsp butter
- 3 tbsp Soy sauce
- 3 tbsp Worcestershire sauce
- 1 cup water
- Pepper and salt
First of all cook the brown rice, this takes about 45 minutes so you might want to do this in advance.
Preheat the oven to 350°. Grease the loaf pan (I used a 1lb pan – approx 10″ by 5″).
Then in a large skillet fry the onion in a glug of olive oil until soft, then add the garlic cloves for another minute.
Add the mushrooms and fry until soft. Then add the Smart Grounds and heat through. Remove the skillet from the heat.
In a large bowl lightly beat 3 eggs. Add the olive oil, nuts, roasted nuts, the rice, the bread crumbs, the herbs, salt and pepper.
Then add in the mushroom mix. Place in a the loaf tin.
In a small skillet melt the butter and mix in the soy sauce and Worcestershire sauce and boiling water. Once mixed, pour into the loaf tin and poke the surface with a fork to let the liquid seep through. Cover with aluminum foil and bake at 350° for 1- 1 ½ hrs.
Serve sliced like meatloaf with veggies and gravy or as a perfect side dish. And as suggested earlier, try it cold on Friday in a sandwich served with cranberry relish or A1 Sauce. Delicious!