Vegan Pecan Sage Holiday Loaf


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vegan holiday loaf

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: 6


  • 1 cup dry wild and brown rice mix
  • 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
  • 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


  • 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.)


VariationsFor 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 (
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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