Walnut Loaf: Vegetarian Style

I’ll be hosting a shower for a friend’s vegan daughter this spring. I think I’ll add this recipe to the menu! It does contain cheese and egg, so it’s not vegan. But it is vegetarian, and the bride-to-be has been known to splurge on a few non-vegan items. So hopefully she’ll think this recipe’s worth checking out!

Walnuts, Celery, Tomato, Egg, Cheese + Yummy Vegetarian Loaf!I made this dish back in my hippie days (in the seventies). “Diet for a Small Planet” was on the bestseller list, and vegetarianism was gaining popularity; a far cry from the Paleo trend of late. (Does sharing this recipe mean we have now gone full circle?)

This dish is a great change of pace, vegetarian or not. (My husband thinks I need to make it more often.) Serves 6.

INGREDIENTS

  • 1 1/2 c. whole wheat crumbs
  • 28 oz. can tomatoes, whole
  • 1/2 c. Muenster cheese (or other favorite)
  • 3 TBS. butter
  • 1 1/2 c. chopped walnuts
  • 1 1/2 c. chopped celery
  • 1 medium onion, chopped
  • 2 eggs, beaten
  • 1/2 tsp. salt

Ahead of time, toast (overnight in gas oven with pilot light on, or baked at 200 degrees for 15 minutes or so): > 1 1/2 c. whole wheat crumbs

Also ahead of time, drain: > 28 oz. can tomatoes, whole

Grate: > 1/2 c. Muenster cheese

Melt butter on stove or in microwave: > 3 TBS. butter

To butter in bowl, add the following: > 1 1/2 c. chopped walnuts > 1 1/2 c. chopped celery > 1 medium onion, chopped > 2 eggs, beaten > 1/2 tsp. salt > the toasted bread crumbs > the drained tomatoes > the grated cheese

Mix the above and bake in 8” x 5″ buttered loaf pan at 350 degrees for 45 minutes. Cool 10 minutes. Unmold.

Serve warm. Or refrigerate. Slices of the nut loaf can be seared in a dash of olive oil or butter; a great way to serve leftovers.

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