Vegetarian Holiday Loaf
When meat just isn’t your thing, try this entrée at your next holiday gathering for a new meatless tradition.
Serves:
8Cook Time:
1:30INGREDIENTS
- 1 onion, medium chopped
- 1 Tbsp olive oil
- 2 cups finely chopped mushrooms
- 2 cloves garlic, finely chopped
- 1 tsp dried thyme, marjoram, basil, tarragon, and sage
- Red wine or sherry
- 5 eggs
- 1 cup cottage cheese
- 2 cups COOKED brown rice
- 2 cups walnuts, finely chopped
- 1 cup cashews or almonds, finely chopped
- ¾ pound grated cheese (parmesan, cheddar, smoked, gruyere, etc)
- ½ cup fresh parsley, chopped
- Salt and pepper to taste
DIRECTIONS
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Preheat oven to 350˚ F and prepare loaf pan by lining with parchment or oiling the pan.
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Sauté the onion in oil until it begins to soften. Add mushrooms and a pinch of salt/pepper and cook until mushrooms start to release their juices and become soft.
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Add garlic and dried herbs and cook until fragrant.
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When pan begins to dry out, add a splash of red wine or sherry and cook until reduced. The ingredients should be moist but not swimming in liquid. Remove from heat and let cool.
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In a large bowl, beat the eggs with the cottage cheese. Add rice and nuts and stir until evenly coated.
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Add cooked mushrooms, grated cheese and parsley. Mix well and taste to season.
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Fill loaf pan, with nut mixture. Decorate with slices of mushroom, pepper or walnuts if desired.
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Bake for 1 hour or until loaf is firm. Rest on cooling rack for 10 minutes and then remove from pan lifting the parchment paper out.
NUTRITIONAL INFORMATION
Nutrition Information: Serving size = 1/8 of Holiday Loaf Calories: 519 Fat: 33g Saturated Fat: 5g Carbohydrates: 41g Sugars: 4g Sodium: 186mg Fiber: 10g Protein: 17g
Recipe adapted from www.minimalistbaker.com