Thanksgiving “Meatless” Loaf

A vegan nut loaf is a wonderful option if you are looking to increase your plant based options for you and your visiting family and friends. This loaf is packed with protein and fiber and lots of autumn nutrition.

Blend the following ingredients in a food processor:

• 1 c mixed nuts, chopped medium (walnuts, pecans, cashews are my favorite)

• 1 cup breadcrumbs or almond pulp

• 1/2 cup cooked quinoa

•1/2 c white navy bean, mashed

• 1/2 cup grated carrots

• 1/2 cup finely chopped onions

• 1/2 cup finely chopped peppers (yellow and orange)

• 2 cloves garlic, minced

• 1/4 cup ground flaxseed + 1/2 cup water (flax egg)

• 1/4 cup nutritional yeast

• 2 T coconut aminos

• 1 T olive oil

• 1 T thyme and rosemary

1/4 c chopped parsley

• Salt and pepper

Form into a loaf or use a loaf pan.

For the topping:

• 1/4 c muun chi almond butter dressing

• 1 T muun chi sweet Immunity (sweet or spicy)

• 1 T Golden Turmeric Kvass

• 1 tsp coconut aminos

Instructions:

1. Preheat oven to 350°F. Brush topping over the loaf.

2. Bake for bake for 40-45 minutes, or until the loaf is firm and brown on top.

3. Cool and serve: Let the loaf cool for about 10 minutes. Slice and serve.

All my friends love the taste of this loaf. It has a nice dense texture and is super filling and nutritious! I love to serve it with a fresh crushed cranberries and oranges (recipe to follow next week).