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Vegetarian Nut Loaf

By: Sherry Barber  
"'When I made this moist and tasty loaf for my vegetarian friends one Thanksgiving, they all took the recipe home with them,' says Sherry Barber from Whittier, California. 'To save time, I chop many of the ingredients a day ahead and store them in resealable plastic bags until baking day. I can't tell you how wonderful this loaf is."

Rating: This weblink has been rated 19 times with an average star rating of 4.3 Read Reviews (18)

Rate/Review | 707 people have saved this

Prep Time:
25 Min
Cook Time:
1 Hr
Ready In:
1 Hr 25 Min

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 large onions, finely chopped
  • 1 cup chopped fresh mushrooms
  • 1/4 cup finely chopped green pepper
  • 2 tablespoons butter
  • 3 cups grated carrots
  • 1 1/2 cups chopped celery
  • 5 eggs, beaten
  • 1/2 cup chopped walnuts
  • 1/4 cup unsalted sunflower kernels
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 3 cups soft whole wheat bread crumbs

Directions

  1. In a nonstick skillet, saute onions, mushrooms and green pepper in butter until tender. In a bowl, combine the mushroom mixture, carrots, celery, eggs, walnut, sunflower kernels, salt, basil, oregano and pepper. Stir in bread crumbs:
  2. Coat a 9-in. x 5-in. x 3-in. loaf pan with nonstick cooking spray, then line with waxed paper. Transfer vegetable mixture to a prepared pan. Bake at 350 degrees F for 1 hour or until a meat thermometer reads 160 degrees F Let stand for 10 min before slicing.

Footnotes

  • Nutritional Analysis: One slice equals 223 calories, 13 g fat (3 g saturated fat), 140 mg cholesterol, 321 mg sodium, 19 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1 lean meat, 1/2 starch.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2006 by SUMMER33NY 
Followed the recipe exactly and it came out delicious. I have already made it twice. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 4, 2007 by justdave79 
Very tasty and substantial. If you run out of breadcrumbs, you can substitute 1 1/2 cups of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 17, 2007 by mwilsonbc 
This was very good. Both my wife (who is vegetarian) and I (who am not) liked it a lot. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2008 by Julia 
Fabulous recipe, and very forgiving in quantities. I used about a cup more breadcrumbs, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2007 by brady-licious 
I also served this to meat eating friends who left asking for the recipe! I'm definitely... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2008 by PLAIDETTE 
This loaf is always a hit for whomever I make! Even my uber-carnivorous husband loves it. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 9, 2007 by BrewCrew 
This dish could be described as vegtarian meatloaf. I was a bit dry and we did not like the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2008 by VEGGIENELL 
This was yummy. I made a mushroom gravy and served it with mashed potatoes. Definitely needs... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2007 by Alexis Delray 
I made this recipe on the weekend. It is pretty good, however, I'm not sure if I was a bit... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 17, 2007 by PP 
This is an excellent recipe, last time had friends, who are absolutely hung up on meat and... MORE

 
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