Thanksgiving is soon upon us… A day almost like every day for me. A time when family and/or friends gather to enjoy a deliciously special breakfast, brunch and/or dinner. I love a scrumptious meal, especially with people I adore. Those who not only appreciate visually pleasing and yummy food and beverages, but those who truly enjoy intriguing and inspiring conversation. And let’s not leave out good humor and laughter. I am deeply thankful for the holidays—and other occasions—that bring family and friends, and sometimes perfect strangers, together simply to be blessed by one another.

Whether or not I see all of who I adore this Thanksgiving, I still would like to bless you all as well as others with one of my personal recipes. Over the last several years, mom and I have thought up plant based selections of food and beverages to complete our holiday menus. We’ve included vegan alternatives to meats we’d once enjoyed before our plant based journey began. Perhaps, you too have found interest in and have become part of the plant based culture. Perhaps, not yet. Either way, I know you will find my vegan nut and veggie loaf to be the perfect compliment to your holiday or any time meal. It’s both festive and informal… and absolutely delightful…

Vegan Nut and Veggie Loaf

If you love to experiment with food as I do and try different ingredient variations… you’ll appreciate coming up with the perfect flavor for your nut and veggie loaf by simply taste testing… This method is what I most prefer to use with my recipes, therefore, I provide the ingredients for you, nevertheless, I let you decide the amount to use for the herbs and seasonings I share, or for your own selections. Whatever you do, just make it a fun and creative time in your kitchen… Food prep and making is one’s own work of art…

• Rinse and tenderize at least 1 cup of organic green lentils or split peas
• Chop at least 1 cup of organic, raw walnuts (optional, can use any combo of nuts and seeds)
• Chop at least 1 cup of organic, raw pecans (optional)
• Chop at least 1 cup of organic, raw sunflower seeds and/or pumpkin seeds (optional)
• Chop at least 1 cup of organic, raw cashews (optional)
• Chop at least 1 cup of organic, raw chestnuts (optional)
• Chop at least 1 cup of organic portobello and/or shiitake mushrooms
• Chop at least 2-3 small to medium carrots
• Chop at least 1 stalk of celery
• Chop at least 1/2 of red and/or green onions (whole onion and/or onion powder optional)
• Chop at least 2-3 cloves of fresh, organic garlic (garlic powder optional)
• Chop at least 1 fresh, organic tomato (soaked and chopped sun-dried tomato optional)
• Add additional chopped vegetables of choice (optional)
• 1 or 2 tbsp. Olive oil
• Liquid sweetener to taste
• Soy sauce to taste
• Miso paste to taste (optional)
• 1/2 cup of flax seed soaked (for egg)
• 1 cup of bread crumbs (a bit more if needed)
• 3/4 to 1/2 cup of organic, plant based flour (optional)
• Fresh or dried thyme to taste
• Fresh or dried rosemary to taste
• Dried cumin powder to taste
• Fresh or dried sage to taste
• Dried coriander powder to taste
• Dried cardamom powder to taste
• Herbamare or sea/Celtic salt to taste
• Black pepper to taste
• Add additional chopped herbs and/or seasonings of choice (optional)

Mix all chopped nuts and seeds together in a bowl. Place all chopped fresh veggies together in a separate bowl. Place all chopped herbs and seasonings together in another bowl. Place all dry ingredients together in additional bowl. Place all wet ingredients together in a separate bowl. Mix together the ingredients in each bowl. After all bowls are well stirred and mixed, add all ingredients into a larger bowl, including the tenderized lentils or split peas. You are welcome to put into a food processor all of your ingredients to chop and mix for you. When all ingredients are well mixed together then form into a loaf. Loaf should stick together without falling apart. If loaf is too wet add more flour. If loaf seems too dry add a little water or vegetable broth at a time.

Line your loaf pan or baking pan with eco-friendly and/or re-usable parchment paper. Place loaf in or on pan. Cover loaf and bake for approximately 45-50 minutes at 350 degrees farenheit. Then uncover and let bake for another 10 minutes. Check to see if loaf is done throughout by sticking a toothpick into the top middle and sides. If loaf isn’t completely done, place loaf back into the oven and let bake for additional time until done.

Baking your loaf is one option. I like to dehydrate my loaf in the oven at 200 degrees farenheit for approximately 4-5 hours. It is possible that your loaf may be done in 3-4 hours, or it may take longer than my suggested times. If loaf is dehydrated at 200 degrees farenheit, covering your loaf is optional. You can cover your loaf for a portion of the time then uncover. Check loaf every couple of hours to ensure it is evenly browning and done throughout and to make sure it doesn’t become overdone.

I prepared a nut and veggie loaf for two past holidays for my family. I absolutely loved the flavor and texture of this meat loaf alternative. I loved this vegan loaf so much that we are having another one this Thanksgiving. In the above image my nut and veggie loaf was served with a delicious and hearty red tomato sauce. The second time I made this loaf, I served it with a brown, mushroom gravy. I haven’t decided what sauce or gravy we will have with this year’s loaf, but I am really looking forward to having this plant based meat alternative on our plates again soon.

If you happen to try this recipe and truly enjoy your loaf, please write me in the comments section and let me know about your experience. If you post a picture on one of your social media sites, please share the info. I do hope you’ll try this vegan nut and veggie loaf and love it just as much as my family and I did. Enjoy the entire experience if you do… BIG SMILE…

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