Soy Walnut Loaf Recipes

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SOY WALNUT LOAF



Soy Walnut Loaf image

Make and share this Soy Walnut Loaf recipe from Food.com.

Provided by That is Dr House to

Categories     Soy/Tofu

Time 50m

Yield 10 serving(s)

Number Of Ingredients 18

1 cup chopped onion
3/4 cup chopped carrot (about 1 medium)
1 tablespoon olive oil
1 cup walnuts
1 (15 ounce) can black soybeans, drained
1 cup dried breadcrumbs
1/4 cup minced parsley
2 tablespoons almond butter
1 tablespoon vegetable bouillon granules
1 tablespoon minced fresh thyme
1 tablespoon tamari or 1 tablespoon other soy sauce
1/2 teaspoon garlic powder
salt and pepper, to taste
2 tablespoons rolled oats
cooking spray or oil
2 tablespoons tomato paste
1 tablespoon dijon-style mustard
1 tablespoon honey or 1 tablespoon brown sugar

Steps:

  • Note you may also use vegetarian chicken or beef in place of the vegetable boullion.
  • Preheat oven to 400F and prepare a 4 X 8 by spraying with pam.
  • Mince the carrot and onion in a food processor then saute over medium heat until limp, 4 to 5 minutes.
  • Grind nuts until fine but not powdery and place in large bowl. Add beans to processor and pluse until coarse. Do NOT puree. Add to bowl.
  • Stir in the bread, parsley, almond butter, bouillon, thyme, tamari, garlic, salt and pepper. Use hands to combine by mixing and kneading.
  • Sprinkle the loaf pan with oats. Press into pan and smooth. Bake for 30 minutes.
  • In bowl stir topping ingredients and spread over loaf. Return to oven for 10 minutes. Remove to rack to cool for at least 10 minutes before slicing.

Nutrition Facts : Calories 176.7, Fat 11.6, SaturatedFat 1.2, Sodium 226.8, Carbohydrate 15.8, Fiber 2.2, Sugar 4.4, Protein 4.5

WALNUT LOAF



Walnut Loaf image

Provided by Food Network

Time 2h30m

Yield 6 servings

Number Of Ingredients 20

9 slices commercial whole wheat bread (about 8 ounces)
2 cups walnuts (about 8 ounces)
3 large eggs
3 medium onions, diced
1 small green bell pepper, diced
1 small celery rib, minced
1 small bunch parsley, stems discarded and leaves chopped
2/3 cup canned crushed tomatoes or 1 (16-ounce) can diced tomatoes, drained very well
1 1/2 tablespoons canola oil
1 teaspoon poultry seasoning
1 teaspoon salt
Generous seasoning freshly ground black pepper
Mushroom Gravy, recipe follows
1/4 cup unsalted butter
2 cups thinly sliced mushrooms (8 ounces)
1/4 cup unbleached flour
2 1/2 cups vegetable stock, store-bought or homemade
1/4 cup dry red wine
2 tablespoons tamari soy sauce
Freshly ground black pepper

Steps:

  • Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.
  • Preheat the oven to 375 degrees F. Generously butter a 9 by 5-inch loaf pan, then line the bottom with waxed paper and butter the paper.
  • Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl.
  • Process the walnuts until finely ground and mix into the bread crumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the bread crumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil.
  • Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the waxed paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot.
  • Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.
  • Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.

MUSHROOM WALNUT LOAF(VEGETARIAN MEATLOAF) COPYCAT FROM THE SPOT



Mushroom Walnut Loaf(Vegetarian Meatloaf) Copycat from the Spot image

I was a vegetarian about 10 years ago and I was always trying to find good creative vegetarian dishes. My husband took me to this vegetarian restaurant called The Spot in Hermosa Bch., CA. The food there was AWESOME! They had a cookbook and I bought it! This is one of the recipes in it. I made it years ago and it was FAB! Serve this with the Mushroom Walnut Gravy that I will post next. You don't have to be vegertarian to enjoy this dish! Actually I prefer this over regular meatloaf. =)

Provided by SoCalCookerGal

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

6 eggs, beaten
1 1/2 cups raw walnuts, chopped
4 cups rennetless cheddar cheese, shredded
2 1/4 cups fresh mushrooms, sliced
3/4 cup onion, chopped small
1 1/2 teaspoons granulated garlic
1 1/2 tablespoons tamari soy sauce
3 1/2 cups cooked brown rice

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl combine all the ingredients and mix well.
  • Pour into a 9 x 13 baking pan. Bake for 45 minutes.
  • Serve with mushroom walnut gravy.

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