Susie’s Nut Loaf Recipe for Christmas Day
“We have been eating nut loaf on Christmas Day for over 45 years. My brother is vegetarian, I’m vegan and our children eat meat, but we all love the nut loaf! I make extra for the family as part of their Christmas presents and they freeze it to enjoy in the following weeks. Happy, kind, healthy eating.” Susie
Heat oven to medium temperature (180o)
Grind 2 kg of mixed almonds, cashews, brazil, pecan nuts to semi-fine but not powdery consistency
In olive oil fry chopped shallots or onion, celery and mushroom until translucent
Add tomatoes and when cooked add to the mixture until you have enough wet ingredients to moisten the crushed nuts
Blend one egg, a large tablespoon of dark Miso, and half a teaspoon of nutritional yeast seasoning (if vegan use egg replacer to bind)
Add fresh (chopped finely) or dried herbs such as basil, oregano, parsley, marjoram
Add salt and black pepper as you wish
Mix together with large wooden spoon or your hands until the consistency is semi-moist
If needed, add stoneground bread crumbs if too moist or blended tomato if too dry
Place the mixture in a well-oiled or silicon loaf tin, or use a muffin tin for individual servings
Top with grated cheese and fine tomato rounds (vegan parmesan cheese works well and so does sliced tomato only)
Bake in oven for approximately 30 minutes.
Serve with cranberry sauce
Great served warm with roasted vegetables or cold with a salad!