Photo Credit: Mark Reinfeld

Vegan Pecan Sage Holiday Loaf

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

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Vegan Pecan Sage Holiday Loaf

Course: Entree
Keyword: holiday, loaf, pecan, sage, vegan, vegetarian
Servings: 6
Author: Mark Reinfeld

Ingredients

  • 1 cup dry wild and brown rice mix
  • 1 ¾  cups vegetable stock or water
  • 2 teaspoons sea salt, divided
  • 1 tablespoon olive oil 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°F oven for 10 minutes
  • 1 15 ounce can cooked lentils ( 1 ½ cups cooked)
  • 2 tablespoons minced fresh sage
  • 2 tablespons finely chopped flat leaf parsley
  • ¼ teaspoon ground black pepper
  • 1 ½ 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 1 ½ teaspoons salt, and mix well. Add the cooked rice mixture and stir well.
  • Transfer to a well oiled 8 inch by 8 inch casserole dish and press down firmly. Top with breadcrumbs, if using, and bake for 40 minutes.
  • Cool slightly before slicing and serving. Serve with Golden Gravy (recipe below).

Notes

Variations:
For an oil-free version, omit the oil and add ¼ water or vegetable stock to saute the onions, celery and garlic.
Add 1 cup diced mushrooms along with the onion and celery.
Recipe courtesy of Chef Mark Reinfeld of Vegan Fusion and the Doctor and the Chef. Mark is the author of 7 vegan cookbooks and a 2017 Inductee into the Vegetarian Hall of Fame
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