Holiday Loaf

This is the Thanksgiving centerpiece for the table that doesn’t eat turkey. Brown and wild rice, chopped walnuts, bread crumbs, onions, and celery get bound together with soy milk, egg replacer, and soy sauce, then packed into a loaf pan and baked for an hour until firm enough to slice.

Sage, basil, parsley, and paprika give it that familiar stuffing-like aroma that makes a holiday meal feel like a holiday meal. The walnuts add a meaty, satisfying chew that stands in for the protein, and the wild rice brings a nutty, chewy texture that brown rice alone can’t achieve.

Press the mixture firmly into the pan before baking. This isn’t a light, fluffy loaf. It needs to be dense enough to hold its shape when you turn it out onto a serving plate. Any air pockets will cause it to crumble when sliced.

Serve it with mushroom gravy spooned over each slice. The gravy adds the moisture and richness that the loaf needs on the plate.

Chef Tips

• Cook the rice ahead of time and let it cool. Warm rice makes the mixture too soft to hold together.
• Finely chop the onions and celery. Large pieces create weak spots where the loaf can break apart.
• Don’t skip the egg replacer. It’s the binder that holds everything together without actual eggs.
• Let the loaf cool for 10 minutes in the pan before inverting. Too hot and it falls apart. Completely cold and it sticks.

Variations

• Use pecans or cashews instead of walnuts for a different nut flavor.
• Add sauteed mushrooms to the mix for extra umami and moisture.
• Slice leftovers and pan-fry in a little oil until crispy on the outside for the best day-after sandwiches.