Roasted nuts are a holiday tradition. But they’re really just a warmup to the main event. This year, skip the snack bowl and make a meal out of them, instead. You can use any combination of nuts to make this meatless meatloaf. What you’re aiming for is crunchy and chunky, which you’ll accomplish with a host of vegetables, dried fruit and even superfood powder. Serve it in a skillet that’s bubbling with salsa picante, and no one will miss those coffee-table munchies – guaranteed.
Prep time: 20 minutes
Cook time: 30 – 40 minutes
Meatless Nut Loaf
2 Tbsp. olive oil
3 large carrots, peeled and diced
2 sticks celery, diced
1 onion, diced
3 cloves garlic, peeled and crushed
1 Tbsp. MRM Turmeric Powder
1 tsp. MRM Red Beet Powder
1 Tbsp. paprika
1 tsp. cayenne pepper
1/3 cup sourdough breadcrumbs
1/2 cup mixed nuts (cashews, pecans, walnuts)
1/2 cup dried mango, roughly chopped
1/4 cup dried cranberries, roughly chopped
1 Tbsp. fresh thyme, chopped
1 Tbsp. fresh sage, chopped
1 lemon, zest only
Salt and pepper, to taste
4 eggs, lightly beaten
Salsa Picante
2 Serrano chiles
3 cloves garlic, peeled and sliced
2 bay leaves
1 cinnamon stick
1 tsp. dried oregano
Few sprigs thyme
2 8-oz. cans organic plum tomatoes
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
1 onion, cut into 8 wedges
Directions
- Preheat the oven to 350 degrees F and line a 4” x 13” loaf pan with parchment paper.
- Heat a medium-sized pot over medium heat. Add olive oil, carrots, celery, onions and garlic. Gently cook (do not let veggies change color) about 3-4 minutes.
- Add turmeric, maca, paprika and cayenne. Cook for another 2 minutes. Remove from heat and cool slightly.
- Add breadcrumbs, nuts, dried fruit, thyme, sage and lemon zest. Using your hands or a spatula, mix until well combined. Add salt and pepper to taste.
- Once seasoned to your liking, add beaten eggs and stir to combine.
- Pour mixture into prepared loaf pan, cover with foil and roast 25-30 minutes.
- While loaf is roasting, prepare the salsa. In a cast iron skillet over medium heat, add a splash of olive oil.
- Using a knife, prick the chiles (stops them from exploding while cooking). Add chiles to heated skillet with garlic, bay leaves, cinnamon stick, oregano and thyme. Cook about 5 minutes.
- Add tomatoes. Using the back of a fork, crush the tomatoes.
- Add balsamic vinegar and pinch of seasoning before bringing to a boil.
- Simmer 20 minutes, or until thick. Remove chiles and cinnamon stick.
- Once loaf has cooled, remove from loaf pan and turn over and into the skillet with salsa.
- Sprinkle with vegan-friendly Parmesan cheese and more breadcrumbs, if desired. Roast in oven another 10 minutes.
- Garnish with cherry tomatoes and sliced scallions. Serve with mashed potatoes and green beans for a hearty vegan meal.