Ingredients Jump to Instructions ↓

  1. 3/4 cup 46g / 1.6oz Finely-diced onion

  2. 1/3 cup 36g / 1 1/3oz Finely-diced celery

  3. 1 tablespoon 15ml Olive oil - plus Additional for oiling pan

  4. 1 tablespoon 15ml Garlic - minced

  5. 1/2 cup 46g / 1.6oz Finely-chopped almonds

  6. 1/2 cup 73g / 2.6oz Finely-chopped Brazil nuts

  7. 1/2 cup 73g / 2.6oz Finely-chopped cashews

  8. 1/4 cup 36g / 1 1/3oz Freshly-chopped parsley

  9. 1/2 teaspoon 2 1/2ml Dried thyme

  10. 1/2 teaspoon 2 1/2ml Rubbed sage

  11. 1 1/2 cups 219g / 7.7oz Breadcrumbs

  12. 2 tablespoons 30ml Nutritional yeast flakes

  13. 1/2 teaspoon 2 1/2ml Salt

  14. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  15. 1/3 cup 78ml Water

  16. 2 tablespoons 30ml Ener-G Egg Replacer

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a non-stick skillet, saute the onion and celery in the olive oil for 5 minutes or until almost tender. Add the garlic and saute an additional 1 minute. Add the almonds, Brazil nuts, cashews, parsley, thyme, and sage, stir well to combine, and saute the mixture an additional 2 to 3 minutes or until the nuts are fragrant. Remove the skillet from the heat. In a medium bowl, place the breadcrumbs, nutritional yeast flakes, salt, and pepper, and stir well to combine. In a small bowl, place the water and egg replacer, and whisk vigorously for 1 minute or until very frothy. Add the nut mixture and egg replacer mixture to the breadcrumb mixture and stir well to combine. Using a little olive oil, lightly oil (or mist with oil) an 8- by 12-inch baking pan. Transfer the nut mixture to the prepared pan. Bake at 350 degrees for 25 to 30 minutes or until golden brown and firm to the touch. Remove the pan from the oven and allow the loaf to cool for a few minutes before cutting into pieces. Serve as a main dish, sandwich filling, or add to soups, salads, and side dishes.


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