Veggie Loaf- Thanksgiving Main Course

Veggie Loaf- Thanksgiving Main Course



There are so many different nut roasts and loafs out there, but this holiday season I am getting creative with all my favorite flavors. This loaf offers the warm comforts of fall root vegetables, a subtle sweet note from a locally grown apple and nutty flavors and textures from the macadamia and cashew nuts. I can’t wait to pour warm mushroom gravy over a couple slices of this loaf for Thanksgiving. Even if you don’t have a vegetarian or vegan coming to your dinner, you need to make this, a crowd pleasure for sure.

1 cup of lentils
2 parsnips
1 sweet potato
1 yellow onion
2 cloves of garlic
1 apple
1 large handful of cashews
1 large handful of macadamia nuts
1/4 cup nutritional yeast
1/4 cup gluten free breadcrumbs
Bring 3 cups of water to a boil and add the lentils
Cook according to the lentils you have
Peel the parsnips and potato
Sauté the above root vegetables for about 10 minutes
Chop the onion and slice the garlic and add to the sauté pan
Peel and chop the apple and add once all veggies are soft, cook for another 5-7 minutes

Remove from heat, set aside
Add the nuts to a non stick pan over low heat, add the pumpkin spice and cook until slightly brown









Stir consistently to prevent burning
Chop the nuts to your desired consistency, set aside
Add the veggies to a food processor and pulse until a chunky texture is formed
Combine the chopped nuts, veggies, nutritional yeast and breadcrumbs and stir until all flavors combined
Add to a greased loaf tin and bake at 350 for 35-40 minutes


Slice and serve with all your Thanksgiving favorites!

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