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Holiday Loaf

 

16

Yield

12

servings

Prep

40

min

Cook

1

hrs

Ready

1

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

3 ½ cups rice
brown, cooked
½ cup wild rice
cooked
2 cups soy milk
4 cups bread crumbs
2 cups walnuts
chopped
3 cups onions
finely
2 cups celery
finely
4 tablespoons parsley leaves
chopped
4 tablespoons soy sauce, tamari
low sodium
2 teaspoons basil
fresh or dry
*
½ teaspoon sage
*
½ teaspoon paprika
2 x black pepper
*
½ teaspoon salt
6 teaspoons egg substitute, powdered
*
4 tablespoons water

Directions

Prepare rice (begin with ⅞ cup brown and ⅛ cup wild, uncooked and add to 2 cups boiling water).

I just used my rice cooker and cold water and it turned out great.

Make cashew milk using ½ cup cashews blended with ½ cup water.

Dissolve egg replacer in 2 tablespoon water.

Place all ingredients into large bowl and mix together well.

Press firmly into nonstick loaf pan and bake at 350℉ (180℃) oven for 1 hour.

Place serving plate on top and turn over letting loaf drop out onto plate.

Serve with mushroom gravy, entered separately.

Helpful Hints: Makes a great stuffing.

Also can be served as "sloppy Joe" covered with marinara The Holiday Loaf is really delicous, but I would most definately consider this a rich, feast day type of food.

That is why I only serve in on Thanksgiving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 227g (8.0 oz)
Amount per Serving
Calories 51227% of calories from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 697mg 29%
Total Carbohydrate 26g 26%
Dietary Fiber 5g 21%
Sugars g
Protein 31g
Vitamin A 8% Vitamin C 9%
Calcium 17% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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