Nut Loaf Wrapped In Pastry, Holiday Dinner Recipe
Vegan|Vegetarian Nut, Grain & Veggie Mixture Baked In Pastry Shell
Holiday nut loaf recipe contributed by renowned Fairfield IA cook, Olivia Sinton.
This nut loaf is an excellent choice for a veg Thanksgiving or Christmas instead of turkey. It's delicious served with Cashew Gravy, Cranberry Orange Sauce, and baked butternut squash.
Total Prep and Cook Time: 60 minutes
Nutrition Data for Pastry Wrap, 69g Serving: 346 cal, 30g carb, 23g fat, 5mg sodium, 3g fiber, 5g protein, 0g Sugars, low Sodium, Estimated glycemic load 18
Nutrition Data for Nut Loaf(Lacto-veg), 96g Serving: 341 cal, 21g carb, 26g fat, 206mg sodium, 6g fiber, 11g protein, 3g Sugars, low Cholesterol, good source Vit. A, Vit. E, Estimated glycemic load 7
Nutrition Data for Nut Loaf(Vegan), 95g Serving: 312 cal, 22g carb, 22g fat, 228mg sodium, 6g fiber, 12g protein, 3g Sugars, Very low Cholesterol, good source Vit. E, Estimated glycemic load 8
Pastry Ingredients For Three Loaves:
- 2 cups whole-wheat pastry flour
- 2 cups unbleached white flour
- 1 1/2 cups (3 sticks) butter, room temperature
- 4 Tbsp water
- Vegan Option: Use our vegan pie crust recipe and TRIPLE THE RECIPE
- Cream butter or veggie spread with water and 2/3 of flour
- Add remaining flour to form a firm dough
- Knead until smooth and silky
- Wrap in wax paper or plastic wrap (a plastic produce bag will do) and refrigerate for at least 1/2 hour
- When the filling is ready, divide dough into 3 portions and roll out into rectangles
Nut Loaf Filling Ingredients:
- 3 cups roasted nuts finely ground - blanched almonds, hazelnuts or a mixture of the two. Use a small food processor, or blender to grind the nuts. A coffee or spice grinder will work, in small batches
- 1 cup fine dry bread crumbs
- 1/2 cup dry bulgur wheat
- 1/4 cup quinoa
- 1/4 cup amaranth (use 1/4 cup any flour if you can't get this ingredient)
- 2 cups water
- 1 cup grated carrot
- 1 cup celery, finely chopped
- 1 tsp dried thyme leaf
- 1 tsp dried basil leaf
- 1 tsp dried oregano leaf
- 2 Tbsp olive oil or ghee
- 8 oz. cream cheese OR 8 oz silken tofu + 1 Tbsp lemon juice OR 8 oz vegan sour cream
- 1 cup vegetable soup stock OR 1 cup water + 1 veggie bouillon cube
- 1/2 tsp salt or to taste
- 1 tsp fresh gr pepper to taste
- 1 Tbsp Bragg's Liquid Aminos or Tamari Soy Sauce
- Optional: 2 - 4 cloves fresh minced garlic. Olivia doesn't use garlic, but add if you like
- Roast nuts on a shallow roasting pan at 300 degrees for 15 minutes.
- Use a small food processor, or blender to grind the nuts. A coffee or spice grinder will work, in small batches
- Add bulgur, quinoa and amaranth to water in a 1 - 2 qt saucepan. Bring to boil, cover & simmer 15 minutes.
- Combine cooked grains with nuts and bread crumbs in a large bowl. Mix well.
- Heat the oil in a frying pan on medium low
- If you're using garlic, add and sauté for 5 minutes
- Add the veggies and sauté 5 minutes or until softened
- Combine with grains, nuts, veggie stock, and other seasonings
- Preheat oven to 375 degrees
- Roll out the chilled dough into three 10 x 13 inch rectangles
- Place 1/3 of filling in center of each pastry rectangle, leaving 2 - 3 inches of dough all round
- Fold pastry around filling, wet the edges, press together and fold over to seal
- Place loaves on a baking sheet, seam side down, and make shallow slits on the top
- Bake at 425 degrees for 10 minutes, then 375 degrees until golden - another 30-45 minutes
This nut loaf recipe is lacto vegetarian, with vegan options. We made it vegan, and it worked well. We also made 1/3 the recipe for a single loaf, with 4 generous servings.
This nut loaf recipe makes 3 loaves, enough for 10-12 people. Once assembled, it bakes in 40 - 50 minutes. Prepare pastry dough first and chill it in the refrigerator while you prepare the filling.
Time Saver Tip: Make the filling and pastry the day before and store well-wrapped in the fridge (divide pastry into 3 parts). Take out the pastry and filling to warm up about an hour or two before assembling.
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