Name: Vegan Pecan Sage Holiday Loaf
Ingredients: 1 cup dry wild and brown rice mix; 1¾ cup vegetable stock or water; 2 teaspoons sea salt, divided; 1 tablespoon olive or coconut oil; 1 cup diced onion; ¾ cup thinly sliced celery; 5 cloves garlic, pressed or minced; 1 cup finely chopped pecans, optionally toasted in a 350° oven for 10 minutes; 1 15-ounce can cooked lentils (1½ cups cooked); 2 tablespoons minced fresh sage; 2 tablespoons finely chopped flat leaf parsley; ¼ teaspoon ground black pepper; 1½ tablespoons wheat-free tamari, to taste, optional; ½ teaspoon minced fresh rosemary, optional; 2 tablespoons nutritional yeast, optional; 1 teaspoon smoked paprika or ¼ teaspoon crushed red pepper flakes, optional; ½ cup gluten-free breadcrumbs, optional

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How this works

Vegan Pecan Sage Holiday Loaf

When the holidays are upon us, turn to this filling, savory and nutty loaf as the centerpiece for your feat.

Course: Entree

Keyword: christmas, gluten-free, holidat, pecan, summer sausage, thanksgiving, vegan, vegetarian

Servings:

Author: Mark Reinfeld, The Doctor & the Chef

Ingredients

1 cup dry wild and brown rice mix
1¾ cup vegetable stock or water
2 teaspoons sea salt, divided
1 tablespoon olive or coconut oil
1 cup diced onion
¾ cup thinly sliced celery
5 cloves garlic, pressed or minced
1 cup finely chopped pecans, optionally toasted in a 350° oven for 10 minutes
1 15-ounce can cooked lentils (1½ cups cooked)
2 tablespoons minced fresh sage
2 tablespoons finely chopped flat leaf parsley
¼ teaspoon ground black pepper
1½ tablespoons wheat-free tamari, to taste, optional
½ teaspoon minced fresh rosemary, optional
2 tablespoons nutritional yeast, optional
1 teaspoon smoked paprika or ¼ teaspoon crushed red pepper flakes, optional
½ cup gluten-free breadcrumbs, optional

Instructions

Preheat the oven to 350°F. Place the rice, vegetable stock and ½ teaspoon sea salt in a pot over medium high heat. Bring to a boil. Reduce the heat to simmer, cover, and cook until all liquid is absorbed, approximately 50 minutes.
Meanwhile, heat a saute pan over medium high heat. Add the oil. Add the onions and celery and cook for 3 minutes, stirring frequently and adding small amounts of water if necessary to prevent sticking. Add the garlic and cook for 3 minutes, stirring frequently.
Transfer to a bowl along with remaining ingredients, including the remaining 1½ teaspoons salt, and mix well. Add the cooked rice mixture and stir well.
Transfer to a well-oiled 8-by-8-inch casserole dish and press down firmly. Top with breadcrumbs, if using, and bake 40 minutes.
Cool slightly before slicing and serving. Serve with Golden Gravy (recipe here.)

Notes

Variations: For an oil-free version, omit the oil and add 1/4 water or vegetable stock to saute onion, celery and garlic. Add 1 cup diced mushrooms along with the onion and celery.

Recipe Courtesy of Da Capo Lifelong Press and Chef Mark Reinfeld of Vegan Fusion and the Doctor & the Chef (www.doctorandchef.com).

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