Vegan Nut Loaf
A moist vegan nut loaf that won't fall apart. Great hot with roasted vegetables and gravy, but also cold, thinly sliced in sandwiches with some lettuce and tomato. If this klutzy cook can make it, then so can you.
Vegan Nutloaf
Ingredients
• 150 grams peanuts (1 cup)
• 150 grams other nuts and seeds (1 cup)
• 1 onion, chopped finely
• 2 small carrots, chopped finely
• 1 celery stalk, chopped finely
• ½ cup ground chia seeds
• ½ cup flour
• ½ cup oatmeal
• 3 TBsp nutritional yeast
• 80 grams tomato paste (about ¼ cup)
• 1 heaped TBsp miso paste
• 2 TBsp dark soy sauce
• 1 tsp garlic powder
• ¼ cup parsley
• 4 flax eggs (4 TBsp ground flaxseed, 10 TBsp water)
Method
1. Preheat oven to 180 degrees,
2. Mix together flaxseed and water, set aside for 5-10 minutes
3. Grind the peanuts well in a food processor, add in other nuts and seeds, but don’t grind these quite so finely.
4. Mix all the ingredients together. This should be fairly dense.
5. Line a loaf tin with baking paper. Spoon and press the mixture into the loaf tin.
6. Cook in oven for 50 minutes.
7. Allow to rest for 5-10 minutes before eating.