Vegan Nut Loaf

• 2 cups activated nuts - Cashews, Almonds, Pecans, Brazil, Pistachio

• 1 cup Portobello Mushrooms

• 1 clump (yes!) purple garlic

• 1/2 bunch spring onions (use right to the tip) I actually used red onion this time

• 2 stalks celery, finely chopped

• 2 medium carrots, peeled

• 1/4 cup Tomato paste

• 2 tablespoons Coconut Aminos (I use Bragg)

• 1 1/2 cups Panko breadcrumbs

• 2 Tablespoons Flaxseed meal

• 1 teaspoon Celery seeds

• 1/4 cup Parsley or Coriander

• 1 massel stock cube (veg)

• 1 tablespoon Ghee + small amount for greasing (use alternative oil for Vegan)

This Nut loaf is perfect for lunch, dinner or as a snack. It is high in fibre, protein, vegetables and good fats.

Activate The nuts by soaking in filtered water + pinch himalayan/sea salt for 6-8 hours. Drain and Rinse thoroughly

Pre-Heat Oven to 180 degrees Celsius

Grease a 15cm loaf pan with ghee. Line with baking paper, leave some draped over the edge for easy removal after baking

Add Nuts to food processor and process until finely chopped, transfer into a large bowl and set aside

Add Mushrooms, process until finely chopped, transfer into a seperate bowl ro the nuts

Process The garlic, onions, carrot, celery

In a frypan Heat the ghee and add the onion, garlic, mushrooms, carrot and celery

Add Tomato paste and coconut aminos

Saute until the vegetables have softened, stir continuously

Combine Panko breadcrumbs, ground flaxseed, celery seeds and parsley with the nut mix

Add in cooked veg, well to form a dough

Transfer into the loaf pan, use your hands to compact

Bake for 50 minutes

Cool for 10 minutes prior to slicing and serving

• Vegan gravy (I love plantasy)

• Sumptuous Rainbow Salad

• Steamed Vegetables

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