Serve this Holiday Loaf with Ann's Good Gravy or our Holiday Gravy.  Leftovers make great sandwiches.

 

• 1 T olive oil

• 1 medium onion, very finely chopped

• 1 cup finely chopped mushrooms

• 1 T minced garlic

• 2 cups raw unsalted nuts (use 1½ cups walnuts and ½ cup cashews or try any combination of raw nuts)

• 1 ½ cups cooked brown or white rice

• 1 cup breadcrumbs (make by toasting 2 slices of whole grain bread and putting the toast in the food processor)

• 2 T Italian seasonings (or use equal amounts of thyme, basil, sage & marjoram)

• 12 oz. Daiya Mozzarella shreds

• 6 tsp.  Ener G Egg Replacer mixed with 8 T water (equiv. of 4 eggs)

• 3 T catsup

 

Preheat the oven to 350 degrees.  In a saucepan, heat 1 T olive oil over medium heat.  Add the onions and sauté for a few minutes.  Add the chopped mushrooms and garlic to the onions and cook for an additional 3 to 5 minutes, stirring often.  

 

In the food processor, process the nuts until they are fine.  Do not over process or you will end up with nut butter.  Put the nuts in a large bowl.  Add  the cooked rice, breadcrumbs, spices, egg replacement, Daiya and catsup.  Add the onion and mushroom mixture.  Mix well to incorporate – just use your hands.

 

Spray or oil a loaf pan.  Put the mixture into the pan and gently press down to pack.  Bake the loaf for 50 to 60 minutes.  Remove from the oven and let rest before slicing.