3/4 cup onion, finely diced
1/3 cup celery, finely diced
1 T olive oil
1T garlic, minced
1/2 cup almonds, finely chopped
1/2 cup brazil nuts, finely chopped
1/2 cup peanuts, finely chopped
1/4 cup freshly chopped parsley
1/2 t dried thyme
1/2 t rubbed sage
1 1/2 cups breadcrumbs
2T nutritional yeast flakes
1/2 t salt
1/4 t freshly ground black pepper
1/3 cup water
2 T ener-g egg replacer
In a non stick skillet, saute the onion and celery in the olive oil for 5 minutes or until almost tender. Add the garlic and saute an additional 1 minute. Add the almonds, brazil nuts, peanuts, parsley, thyme, and sage, stir well to combine, and saute the mixture an additional 2-3 minutes or until the nuts are fragrant. Remove the skillet from the heat. In a medium bowl, place the breadcrumbs, nutritional yeast flakes, salt, and pepper, and stir well to combine. In a small bowl place the water and egg replacer, and whisk vigorously for 1 minute or until frothy. Add the nut mixture and egg replacer mixture to the breadcrumb mixture and stir well to combine. Spray a 8x12 inch baking pan with pam. Transfer the nut mixture to the prepared pan. Bake at 350 for 25-30 minutes or until golden brown and firm to the touch. Remove the pan from the oven and allow the loaf to cool for a few minutes before cutting into pieces.
Recipe is from the vegan Chef online.
Do you think this is too high fat because of the nuts?
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ABC Nutloaf
