Satiate in the delightful harmony of flavors and textures with our Holiday Veggie Loaf accompanied by a sumptuous Mushroom Gravy. This culinary masterpiece promises a truly gratifying dining experience.
Since our Canadian Thanksgiving in October, all I am doing is thinking about Holiday recipes. I made a few since then, for example, FESTIVE SPAGHETTI SQUASH but I have also some from the last year. This delicious Holiday Veggie Loaf is one of them, but again it wasn’t on this blog, so I am just transferring it here from another platform. I made also a little adjustment to the recipe because I made it a couple of times since then. I adjust recipes quite often since there is always room for improvement. Even you, feel free to make this recipe your own because we all have our preferences, likes, and dislikes.
Whether you don’t like some type of herbs, or spices or you may even have allergies to nuts. There is always always a way to substitute ingredients while the outcome is to your satisfaction. Just don’t be afraid! If you’re a beginner, you can always send me a message and I will answer right away!
By the way, as evident from the presentation, this delicious loaf is served with a medley of vegetables, although the specific recipe for this side dish is not included. However, if you’d like to complement your meal, feel free to explore the OVEN ROASTED VEGGIES recipe. I sincerely appreciate your visit and wish you a joyous holiday season!
HOLIDAY VEGGIE LOAF
Equipment
- Food processor
- baking sheet
- parchment paper,
- plastic wrap
Ingredients
- 1 1/2 cup quinoa cooked
- 500 ml caned chickpeas 1can, rinsed
- 150 gr mushrooms diced 1cup
- ¼ cup walnuts grind
- 1/4 cup pumpkin seeds grind
- 2 shallot onions minced
- 4 cloves garlic minced
- 1 tbsp arrow root powder
- 1 tbsp nutritional yeast
- ¼ cup organic yellow mustard or mustard of your choice
- ¼ cup tamari low sodium
- 1 tbsp cumin powder
- 1 tbsp dried marjoram or thyme and rosemary
- Black pepper to taste
- Himalayan pink salt to taste
- ¼ cup grape seed oil or oil of your choice
- MUSHROOM GRAVY
- ½ cup dried mushrooms rinsed soaked for overnight in 1 1/2 cup of water
- 1 shallot onion minced
- 2 cloves of garlic minced
- 1 tbsp low sodium Tamari
- t tsp organic yellow mustard or mustard of your choice
- ½ tsp dry thyme
- Black pepper to taste
- 1 tbsp Nutritional yeast
- 1 tbsp Arrow root
- Himalayan pink salt to taste
- 1 tbsp Grape seed oil or oil of your choice
Instructions
- Sauté mushrooms with shallots, garlic, black pepper, cumin, and pinch of salt and set aside.
- Blend chickpeas with mustard by pressing the pulse button while gradually adding quinoa. Blend until you get semi smooth mixture.
- When ready, transfer into a bowl and add all the ingredients including spices and herbs.
- Mix all thoroughly, cover with lid or plastic wrap and place it into a refrigerator for an hour.
- Preheat the oven to 375F.
- Shape the mixture into loaf or two with your hands.
- Brush lightly with oil on top and sides and bake for 30min.
- Set the oven to 500F and bake for 10 more min.
- Let it cool for 20 minutes and serve with gravy and veggies.
- MUSHROOM GRAVY
- Sauté onion with garlic on hot oil until translucent.
- Transfer to a blender; add the rest of the ingredients including water from mushrooms and blend until smooth. (except arrow root and nutritional yeast)
- Transfer the mixture into a small pot, add arrow root and bring it to a boil while stirring continuously. If it gets too thick, you may add little bit more water, but be careful.
- Take it off the heat, add the nutritional yeast and stir well again.
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