BEST VEGETARIAN MEATLOAF
This vegetarian meatloaf is hearty and pleases even the most passionate of meat eaters! It's a family favorite dinner party recipe.
Provided by Sonja Overhiser
Categories Main Dish
Time 2h
Number Of Ingredients 17
Steps:
- Prepare the brown rice using Stovetop Brown Rice or Instant Pot Brown Rice. (You'll need 1/2 cup dry rice to yield 1 1/2 cups cooked; or you cook 1 cup dry rice and save the leftovers.)
- Preheat oven to 375°F.
- Place 1 1/2 cup walnuts and 1/2 cup cashews on a baking sheet and toast for 8-10 minutes, until lightly browned. Allow to cool.
- Meanwhile, finely chop 1 onion and mince 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley. When the nuts have cooled, finely chop them with a knife or in a food processor.
- In a large skillet, heat about 2 tablespoons olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl.
- In a small bowl, lightly beat together 4 eggs.
- In the large bowl, combine the onion and mushroom mixture with the toasted walnuts and cashews, parsley, 1 1/2 cups cooked rice, 1 cup cottage cheese, 12 ounces Swiss cheese, beaten eggs, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
- Butter a 9-inch loaf pan, line the bottom with parchment paper, and butter it again. Pour the mixture from the bowl into the pan.
- Bake 1 hour until golden brown. Let cool in pan for 20 minutes, then invert loaf and remove from pan. Slice into pieces and serve warm. Leftovers can be stored for a few day in the refrigerator or a few months in the freezer (cut into pieces). Reheat in a 375F oven.
Nutrition Facts : Calories 471 calories, Sugar 3 g, Sodium 977.9 mg, Fat 28 g, SaturatedFat 8.6 g, TransFat 0 g, Carbohydrate 32.4 g, Fiber 4.6 g, Protein 25.7 g, Cholesterol 101.6 mg
VEGETARIAN CHEESE LOAF
I got this recipe from a lady at my Mom's church. She makes it for all of her vegetarian friends (my mom is a vegetarian). We liked it very much even though we do eat meat. It is easy to make and not too involved like some of those vegetarian recipes can be.
Provided by OceanLuvinGranny
Categories Onions
Time 55m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs until foamy.
- Add remaining ingredients and stir until well combined.
- Put into a loaf pan that has been sprayed with non-stick spray or a 8x8 casserole that also has been sprayed with non-stick spray.
- Bake in a preheated oven at 350 for 45-50 minutes. Test with a toothpick inserted in center after 45 minutes to see if it is done. Some ovens may take the 50 minutes.
- Let stand for 5 minutes before cutting into slices.
- Serve with mushroom gravy (or any you like) over each slice.
- If you double the recipe, don't double the cottage cheese.
Nutrition Facts : Calories 394, Fat 26, SaturatedFat 11.5, Cholesterol 145, Sodium 1292.4, Carbohydrate 20.3, Fiber 2.6, Sugar 5.2, Protein 21.3
VEGETARIAN CHEESE AND NUT THANKSGIVING LOAF
Me being in a family with multiple vegetarians, growing up, instead of having meat loaf we had nut loaf! This loaf was one of my favorite dishes growing up, and to this day it's my favorite thing to have on Thanksgiving. For anyone looking to try a new delicious vegetarian recipe, try this!
Provided by Shimera
Time 2h5m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place walnuts and pecans on a baking sheet.
- Roast nuts in the preheated oven until golden and fragrant, about 7 minutes. Remove from the oven and chop nuts when cool enough to handle.
- Increase oven temperature to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan and line with parchment paper.
- Melt butter in a large cast iron skillet over medium-low heat. Add onion and cook until translucent, about 5 minutes. Add mushrooms, garlic, parsley, marjoram, and thyme; cook until mushrooms have softened, about 7 minutes.
- Add cooked rice, chopped nuts, Cheddar cheese, cottage cheese, eggs, salt, and pepper; stir until everything is combined. Transfer mixture to the prepared loaf pan.
- Bake in the oven until the top is rounded and golden, about 1 hour 10 minutes. Remove from the oven and let sit for at least 10 minutes before slicing and serving.
Nutrition Facts : Calories 392.7 calories, Carbohydrate 13.2 g, Cholesterol 119.6 mg, Fat 31 g, Fiber 2.6 g, Protein 18.2 g, SaturatedFat 11.2 g, Sodium 698.4 mg, Sugar 1.9 g
NUT LOAF SUPREME
This is a gluten-free favorite at retreats year around. Try this warm with onion gravy, mashed rutabaga, and sauteed green beans.
Provided by MooninAries Awakening
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
- Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
- Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
- Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.
Nutrition Facts : Calories 472.7 calories, Carbohydrate 15.6 g, Cholesterol 136.3 mg, Fat 36.8 g, Fiber 3.1 g, Protein 23.8 g, SaturatedFat 11.3 g, Sodium 525 mg, Sugar 2.6 g
BEST-EVER VEGETARIAN NUT ROAST
If you think nut roast is a boring vegetarian cliche, think again! This little beauty is chock full of delicious nuts, seeds and spices that come together in a taste sensation. Don't be put off by the number of ingredients - most of these are lurking in the average spice rack and it comes together really quickly and easily. It works brilliantly as a roast dinner but also anywhere you would normally use mince, such as in a bolognese sauce, "meat"balls, rissoles, chilli or shepherds pie. If making for Christmas, you can add lots of allspice and nutmeg in addition to the named spices for a lovely festive flavour, and wrap the nut mixture in puff pastry to make a delicious Wellington-esque dish, or make sausage rolls with the mixture. The possibilities are endless!
Provided by Philippa Moore
Time 1h30m
Yield Serves 6
Number Of Ingredients 20
Steps:
- Grease and line a large loaf tin and set aside. If you're cooking the roast straight away (see step 4), preheat the oven to 180C (fan).
- Heat the olive oil in a large frying pan on medium-high heat. Once the pan is hot, toast the nuts, seeds and spices, tossing everything to coat well. Be very careful and do not let it burn. Toast for a few minutes, or until the mixture is fragrant and starting to turn golden, then turn off the heat and let it cool slightly.
- Add the cooled nuts and spices to the bowl of a food processor. Add all other ingredients. Blitz until thoroughly combined, or combined to your liking (it can be nice if left a little chunky). You might need to stop and scrape it down a few times. If it's too wet, add more breadcrumbs. If it's too dry, add a little water, reserved tomato juice or even a dash of red wine if you've got some handy!
- Place in the prepared pan and ideally leave for a few hours (or overnight is even better) in the fridge to let the flavours deepen and the loaf firm up. If you're in a hurry you can cook it straight away, but ideally give it at least an hour's resting time.
- Preheat oven to 180C (fan). When ready, cook the roast for 45 minutes to an hour until firm and golden. Allow to cool slightly before carving then serve with all your favourite roast vegetables.
CHEESE AND NUT LOAF
A favorite of photographer Vicki Pearson's, this dish can made with leftover brown rice. Use leftovers for tasty sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Butter a 9 1/2-by-4 1/2-by-2 1/2-inch loaf pan, line bottom with parchment paper, and butter again; set aside. Place dried porcini in a small bowl; add boiling water to cover. Let soak 20 minutes; drain, finely chop, and set aside.
- Toast walnuts and cashews on a baking sheet until lightly browned and fragrant, about 10 minutes. Let cool. Finely chop with a sharp knife, or in the bowl of a food processor, set aside. Increase oven heat to 375 degrees.
- Melt butter in a saute pan over medium heat. Add onion and garlic; cook until translucent, about 3 minutes. Add shiitake mushrooms and the reserved porcini; cook, stirring constantly, until all the mushrooms are golden, about 5 minutes. Transfer to a large bowl. Stir in rice, the toasted nuts, parsley, marjoram, thyme, sage, eggs, Gruyere, cottage cheese, salt, and pepper.
- Pour mixture into prepared pan, and bake until golden brown and firm to the touch, about 1 hour. Let cool in pan 20 minutes, then invert loaf, and remove from pan. Serve hot or warm, garnished with sage leaves.
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