ALMOND NUTLOAF

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ALMOND NUTLOAF

 

The ingredient list might look a bit daunting, but this is really a snap to

assemble. The combination of exceptional flavor, crunchy texture, and

delicate lightness make this a really special meatless dish.

 

 

 

1 1/2 medium onions, about 3/4 lb. (340 g)

1 T. extra virgin olive oil

 

2 C. (480 ml) whole raw almonds

 

1/3 C. (79 ml) + 1 T. raw walnuts

1/3 C. (79 ml) + 1 T. raw pecans

 

1 12 to14-oz. (340 g to 396 g) pkg. extra firm tofu

 

2 cloves garlic, minced

1/4 t. each dried basil, thyme, marjoram

1/2 t. ground nutmeg

1 3/4 t. salt

1/4 t. ground black pepper

1/4 C. (59 ml) + 1 T. Red Star nutritional yeast powder

1 medium tomato, diced

3 oz. (79 ml) water

2 or 3 dashes vegan Worcestershire sauce

1 or 2 pinches cayenne (optional)

 

1 T. Ener-G Egg Replacer

4 T. water

 

1 large tomato, sliced or 2 medium

 

Silken Magic Sauce

Preheat oven to 375 F. (gas mark 5). Put onions into food processor and

pulse until finely chopped. Transfer to a large skillet. Add olive oil and

saute over high heat until soft, about 5 to 7 minutes. Remove to a large

bowl.

Put almonds into the food processor and process until finely ground. Add to

bowl with onions.

Process walnuts and pecans in food processor until finely ground but still

retain a little crunchy texture. Add to bowl.

Drain and rinse tofu, and crumble finely into bowl with nuts.

Add garlic, herbs, nutmeg, salt, pepper, nutritional yeast, tomato, water,

Worcestershire sauce, and cayenne.

Combine Ener-G Egg Replacer and 4 T. water in a small bowl and stir until

fully dissolved. Add to bowl, and mix thoroughly. Spoon into an ungreased 8 "

x 8 " (20 cm x 20 cm) Pyrex pan or 8 " to 9 " (20 cm to 23 cm) springform pan,

pressing to compact ingredients.

Arrange tomato slices over top and bake at 375 (gas mark 5) for 45 minutes.

Remove from oven and allow to stand for 30 minutes. Cut into squares and

serve with Silken Magic Sauce on the side. Serves 6 - 8.

 

 

 

 

 

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