Vegetarian Nutty Cheese Loaf Recipes

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NUT LOAF SUPREME



Nut Loaf Supreme image

This is a gluten-free favorite at retreats year around. Try this warm with onion gravy, mashed rutabaga, and sauteed green beans.

Provided by MooninAries Awakening

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h50m

Yield 8

Number Of Ingredients 16

1 ½ cups walnuts
½ cup pecans
2 tablespoons olive oil
1 small sweet yellow onion, finely chopped
3 cloves garlic, minced
1 (6 ounce) package baby bella mushrooms, chopped
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried thyme
12 ounces shredded Swiss cheese
1 ½ cups cooked wild rice
1 cup cottage cheese
4 large eggs, lightly beaten
2 tablespoons chopped fresh parsley
1 teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
  • Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
  • Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
  • Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
  • Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.

Nutrition Facts : Calories 472.7 calories, Carbohydrate 15.6 g, Cholesterol 136.3 mg, Fat 36.8 g, Fiber 3.1 g, Protein 23.8 g, SaturatedFat 11.3 g, Sodium 525 mg, Sugar 2.6 g

VEGETARIAN CHEESE AND NUT THANKSGIVING LOAF



Vegetarian Cheese and Nut Thanksgiving Loaf image

Me being in a family with multiple vegetarians, growing up, instead of having meat loaf we had nut loaf! This loaf was one of my favorite dishes growing up, and to this day it's my favorite thing to have on Thanksgiving. For anyone looking to try a new delicious vegetarian recipe, try this!

Provided by Shimera

Time 2h5m

Yield 10

Number Of Ingredients 15

1 ½ cups walnuts
½ cup pecans
2 tablespoons butter
1 medium onion, minced
1 (8 ounce) package mushrooms, minced
3 cloves garlic, minced
2 tablespoons minced fresh parsley
1 ½ teaspoons dried marjoram
½ teaspoon dried thyme
1 ½ cups cooked brown rice
12 ounces Cheddar cheese, grated
1 cup cottage cheese
4 large eggs, beaten
1 ½ teaspoons salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place walnuts and pecans on a baking sheet.
  • Roast nuts in the preheated oven until golden and fragrant, about 7 minutes. Remove from the oven and chop nuts when cool enough to handle.
  • Increase oven temperature to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan and line with parchment paper.
  • Melt butter in a large cast iron skillet over medium-low heat. Add onion and cook until translucent, about 5 minutes. Add mushrooms, garlic, parsley, marjoram, and thyme; cook until mushrooms have softened, about 7 minutes.
  • Add cooked rice, chopped nuts, Cheddar cheese, cottage cheese, eggs, salt, and pepper; stir until everything is combined. Transfer mixture to the prepared loaf pan.
  • Bake in the oven until the top is rounded and golden, about 1 hour 10 minutes. Remove from the oven and let sit for at least 10 minutes before slicing and serving.

Nutrition Facts : Calories 392.7 calories, Carbohydrate 13.2 g, Cholesterol 119.6 mg, Fat 31 g, Fiber 2.6 g, Protein 18.2 g, SaturatedFat 11.2 g, Sodium 698.4 mg, Sugar 1.9 g

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