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.
The Vegan Love Project 