Ingredients
- As posted by Lucy....
"Here's one for an entree - there's a lot of chopping, but it's very tasty (and high in protein for people looking for extra, although most vegetarians get plenty). My mom made it for Christmas when my only 'gift' request was a meat-free holiday. ;) It's great paired with the mushroom gravy.
- Lucy
Nut Loaf
2 large onions, chopped
3-4 stalks celery, chopped
1 leek, chopped
2 large carrots, chopped
1-1/2 to 2 lbs. mushrooms, chopped (nice if they're all different kinds, but not necessary)
1 cups cooked rice pilaf (or rice cooked in vegetable broth)
1 or 1-1/2 cups chopped nuts (walnuts, almonds are good)
Vegetable broth, as needed to moisten mixture
Seasoned bread crumbs
Half cup grated Parmesan or romano cheese
Parsley, basil, thyme, sage and any other herbs and spices you like
4 eggs, beaten
Salt, pepper to taste
Vegetable or olive oil
Saute vegetables in oil. Make rice pilaf. (These steps can be done ahead of time or the day before). Mix all ingredients well, into the consistency of a meat loaf. Adjust seasonings, if necessary. Put into a loaf pan. Bake at 350 degrees for about 45 min to an hour. To check if done, insert a toothpick into the middle and check to see that it comes out dry.
Mushroom Gravy
3/4 lbs mushrooms, chopped or sliced thin
1 can vegetable broth (2 cans if you want to make gravy for leftovers.)
3 tablespoons flour (or adjust as needed)
salt, pepper
Saute mushrooms in frying pan in a little olive oil until soft and golden.
Mix flour with vegetable broth until smooth, and add to pan with mushrooms. Add salt, pepper and any other seasonings you like. Cook over medium high heat until it bubbles lightly and thickens to gravy consistency. If gravy does not thicken sufficienty, mix a little more flour with a little cold water (3-4 tablespoons) and add to pan. If gravy is too thick, add a little more broth or water. Serve over slices of nut loaf."
Description
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