Vegan Pecan Sage Holiday Loaf



Braised Kale with Shallots and Slivered Almonds
Recipe Type: Entree
Author: Mark Reinfeld
Serves: 6
  • 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 tablespoons 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cool slightly before slicing and serving. Serve with Golden Gravy (recipe below).


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.

Vegan Golden Mushroom Gravy

Recipe Type: Sauce
Author: Mark Reinfeld
Serves: 4 cups
  • ¼ cup all purpose gluten-free flour
  • ¼ cup safflower oil
  • 1 cup onion, half moon slices
  • 2 tablespoons garlic, minced
  • 1 cup thinly sliced shiitake mushrooms
  • 2½ cups water or veggie stock
  • ¼ cup nutritional yeast
  • ¼ cup soy sauce, try gluten free tamari
  • 1 tablespoon chiffonade fresh sage
  • 2 tablespoons finely chopped Italian parsley
  • ¼ teaspoon fresh ground black pepper
  • sea salt – to taste
  1. Create a roux by combining flour and 3 tablespoons oil in a small bowl and whisking well.
  2. Place remaining tablespoon of oil in a sauce pan on medium high heat. Add onion, garlic and mushrooms, and cook until onions are translucent, approximately 5 minutes, stirring frequently.
  3. Add water, nutritional yeast, soy sauce, sage and bring to a boil, stirring frequently. Reduce heat to simmer, add roux and stir constantly until sauce thickens. Add parsley, salt and pepper to taste and stir well before serving.
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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