GF vegan nut loaf

recipe image

Photo by Alannah | Kale Mary

200 grams

brown mushrooms, blitzed in a food processor
1

brown onion, blitzed in a food processor
2

carrots, thinly sliced
2

celery sticks, thinly sliced
¹/₂ cup

curly parsley, roughly chopped
4

sprigs fresh sage, roughly chopped
1 cup

brazil nuts, blitzed in a food processor
¹/₂ cup

cashew nuts, blitzed in a food processor
3

chia eggs (3 tbsp chia seeds mixed with 9 tbsp water and left to sit 10 mins)
3 cups

cooked brown rice
¹/₂ cup

GF breadcrumbs or rice crumbs
1 teaspoon

dried thyme
1 teaspoon

salt
¹/₂ teaspoon

cracked pepper
2 tablespoons

tomato paste
2 tablespoons

nutritional yeast flakes

Preheat oven to 180 degrees C.
Heat a little olive oil in a skillet. Add mushroom pieces and cook 5-8 minutes. Remove from pan and set aside.
Add onion to same skillet with a touch more olive oil if needed. Cook until onion starts to caramelise then set aside with the mushrooms.
Place all ingredients including cooked onion and mushrooms into a large bowl and mix until combined well.
Spoon mixture into a loaf tin and place in the oven for around 40 minutes or until top is browned.
Let sit 5-10 mins before taking a spatula around the edges and flipping onto a serving plate.

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