Nutloaf
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
60 mins
Total Time:
75 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
7.06 oz
walnuts
5.30 oz
Cashews
5.30 oz
almonds
3.53 oz
breadcrumbs
3.53 oz
Carrots
3.53 oz
onion
2 cloves
garlic
2 tbsp
flaxseed meal
4 tbsp
Water
2 tbsp
soy sauce
2 tbsp
tomato paste
1 tsp
dried thyme
1 tsp
dried rosemary
1 tsp
salt
1 tsp
black pepper
Directions
Step 1
Preheat the oven to 350°F (175°C).
Step 2
In a food processor, pulse the walnuts, cashews, and almonds until finely chopped.
Step 3
In a large mixing bowl, combine the chopped nuts, breadcrumbs, grated carrots, diced onion, minced garlic, flaxseed meal, water, soy sauce, tomato paste, dried thyme, dried rosemary, salt, and black pepper. Mix well to combine.
Step 4
Transfer the mixture to a greased loaf pan and press it down firmly.
Step 5
Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the loaf is firm to the touch.
Step 6
Remove from the oven and let it cool for 10 minutes before slicing.
Step 7
Serve the nutloaf slices with your favorite vegan gravy or sauce.
Nutrition Facts
Fat:
20 g
(180
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 11.025 kcal | 0.55% |
| Vitamin A | 4.41 IU | 0.49% |
| Monounsaturated Fat | 0.441 g | 0% |
| Saturated Fat | 0.0882 g | 0.08% |
| Fat | 0.882 g | 0.63% |
| Carbohydrates | 0.441 g | 0.09% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.0882 g | 0% |
| Protein | 0.441 g | 0.52% |
| Vitamin C | 0.3528 mg | 0.39% |
| Calcium | 0.2646 mg | 0.05% |
| Iron | 0.3528 mg | 0.07% |
| Potassium | 0.441 mg | 0.09% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.1764 mg | 13.57% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.2646 mg | 1.76% |
| Zinc | 0.3528 mg | 0.07% |
| Selenium | 0.0882 mcg | 0.02% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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