Gluten Free Nut Loaf

*gluten free nut loaf

This was DELICIOUS with the Basic Mushroom Gravy and some Smashed Potatoes. Would be equally delicious as a sandwich filling if there is any left over!

Gluten Free Nut Loaf

1c-cooked lentils or smashed chickpeas

1c pecans- to be ground

1 1/2c cooked brown rice

4-5 slices Gluten Free toast-completely cooled, to be made into breadcrumbs

or 1-1/2c loosely packed GF breadcrumbs

1 clove garlic, smashed and minced

1 medium onion, minced

1/4c nutritional yeast

1/4c ketchup

2T extra virgin olive oil

1/2c walnuts, chopped *opt

1/8t-1/4t-cayenne pepper or chipotle powder (I LOVE Chipotle Powder)

1/4t ground black pepper

1/2t salt

Up to 1/4c water

Topping:

3T ketchup

Preheat oven to 350 degrees

In a food processor, process the pecans- set aside.

In the same processor, process the bread into breadcrumbs…do not over process!

In a large bowl, combine the lentils or chickpeas, rice, breadcrumbs, onions, nutritional yeast, ketchup, oil, nuts*, salt, red and black pepper. Mix with a wooden spoon or clean hands until all ingredients are well incorporated.

Pour out the mixture into a lightly oiled loaf pan. With the back of a wooden spoon, fill out the pan. Top the loaf with the remaining ketchup.

Cover with foil and bake for 35-45 minutes.

Remove the foil and bake for another 10-15 minutes.

Serve with smashed potatoes and sautéed greens; broccoli or kale.

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