Vegan Nut Loaf

Ingredients
• 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.
1
Activate The nuts by soaking in filtered water + pinch himalayan/sea salt for 6-8 hours. Drain and Rinse thoroughly

2
Pre-Heat Oven to 180 degrees Celsius

3
Grease a 15cm loaf pan with ghee. Line with baking paper, leave some draped over the edge for easy removal after baking

4
Add Nuts to food processor and process until finely chopped, transfer into a large bowl and set aside

5
Add Mushrooms, process until finely chopped, transfer into a seperate bowl ro the nuts

6
Process The garlic, onions, carrot, celery

7
In a frypan Heat the ghee and add the onion, garlic, mushrooms, carrot and celery

8
Add Tomato paste and coconut aminos

9
Saute until the vegetables have softened, stir continuously

10
Combine Panko breadcrumbs, ground flaxseed, celery seeds and parsley with the nut mix

11
Add in cooked veg, well to form a dough

12
Transfer into the loaf pan, use your hands to compact

13
Bake for 50 minutes

14
Cool for 10 minutes prior to slicing and serving

Cooking the vegetables

Press the dough into the loaf pan. Note the overhang of baking paper

Serve with
• Vegan gravy (I love plantasy)
• Sumptuous Rainbow Salad
• Steamed Vegetables

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