Savoury Vegan Nutloaf

1 December 2014

If you're looking for a great meat-free alternative for Christmas Dinner, this is fantastic.  Its really delicious, full of wonderful flavours and textures.  I used a vegan cheese alternative called Violife which was really good, no soya, and free from preservatives - and it tasted great and melted really well.  This is a dish that does take a little time and effort to prepare, so I like to make it the day before - this also improves the flavour and texture too.   Its delicious served with root veg mash and steamed green veg. 

Ingredients for the loaf:

2 sticks of celery finely chopped

1 small green pepper finely chopped

50g each of walnuts, cashews and almonds (you can use any nuts you like)

1 3/4 cups cooked brown rice (this is one cup cooked in two cups of water - I used short grain as its quicker to cook and smaller grains)

75g grated cheese (use a non-dairy alternative for a vegan version)

1 tablespoon dried thyme ; 1 teaspoon dried basil ; 1 teaspoon dried sage

1/2 to 1 teaspoon sea salt & freshly ground black pepper to taste

1/2 cup freshly prepared tomato sauce (recipe below)

For the tomato sauce:

1/2 tin organic chopped tomatoes

2 tablespoons tomato puree

2 tablespoons olive oil

1 teaspoon sea salt ; 1 teaspoon fresh ground pepper ; 1 tablespoon dried basil

 

To make the sauce:

In a small saucepan gently heat the oil.  Add the ingredients, and cook on a low to medium heat for around 30 minutes, stirring often.  You may wish to add some water to make the sauce your desired consistency

To make the loaf:

Pre-heat oven to 180C

Grind the nuts together.  In a bowl, combine the nuts and rice. 

Add 1 cup of the grated cheese, along with the herbs, seasonings and chopped veg. 

Add in 1/2 cup of the tomato sauce.  Mix well

Mould the ingredients into a greased loaf tin

Cover with foil and bake for 50 minutes

Uncover, then top with remaining tomato sauce and cheese and bake for a further 10 minutes