Name: Hearty Nut Loaf
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 8 servings
Ingredients: 1.25 cups nuts ((I use a combination of raw or roasted cashews, raw walnuts, raw pecans)); 0.25 cup sunflower seeds; 2 tsp oil ((or use 0.25 cup broth)); 1 cup chopped onion; 4 cloves garlic (chopped); 1 cup chopped mushrooms ((cremini or white or a mix)); 1 cup cubed butternut squash (heaping cup); 2 tsp italian herbs ((0.5 tsp each thyme, ground sage, rosemary, oregano)); 1 tsp smoked paprika; 0.75 tsp poultry seasoning ((just herbs; or use more sage and thyme)); 0.5 tsp black pepper; 0.25 tsp cinnamon; 0.25 tsp nutmeg; 0.5 tsp onion powder; 0.75 tsp salt ((less or more depending on if the breadcrumbs are already salty, if using regular or low sodium soy sauce etc)); 2 tbsp soy sauce ((or tamari for gf; or use a combination of balsamic vinegar and coconut aminos for soyfree)); 2 null flax eggs ((mix 2 tbsp flaxseed meal mixed with 5 tbsp water)); 0.67 cup breadcrumbs ((use glutenfree breadcrumbs or coarsely ground oats for glutenfree)); 0.25 cup ketchup; 1.5 tbsp soy sauce ((or tamari; or use 0.25 tsp salt + 1 tbsp broth for soyfree)); 1 tbsp maple syrup; 2 tsp apple cider vinegar; 0.5 tsp garlic powder; 1 tsp sriracha (optional)

Instructions

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1

Toast the nuts (1.25 cups) and sunflower seeds (0.25 cup) in the oven at 325 deg F (160 C) for mins (5). Alternatively, toast on a skillet over medium heat until golden. Preheat the oven to 350 degrees F for the loaf.
2

Add the nuts (1.25 cups) and sunflower seeds (0.25 cup) to a food processor along with any other nuts and pulse until a coarse meal with visible chopped pieces is formed.
3

Heat a skillet over medium heat. Add oil (2 tsp) or broth. Add chopped onion (1 cup) and garlic (4 cloves) with a pinch of salt (0.75 tsp) and cook for mins (2). Then add chopped mushrooms (1 cup) and another pinch of salt (0.75 tsp), cooking until golden edges appear, about [3-4 mins].
4

Add cubed butternut squash (1 cup) and mix. Add a splash of water, cover, and cook until tender. Mash and transfer to a bowl. Mix in the italian herbs (2 tsp), smoked paprika (1 tsp), poultry seasoning (0.75 tsp), black pepper (0.5 tsp), cinnamon (0.25 tsp), nutmeg (0.25 tsp), onion powder (0.5 tsp), and remaining salt (0.75 tsp). Add the chopped nuts and seeds, soy sauce (2 tbsp), eggs (2 flax), and breadcrumbs (0.67 cup), mixing well.
5

Taste and adjust seasoning. If the mixture is too wet, add 1 tbsp flour. If too dry, add a splash of broth. For a sweeter profile, add 1 tbsp tomato paste or chopped dried fruit like cranberries or apricots. This mixture is versatile for patties or pastry fillings.
6

Transfer the mixture to a parchment-lined pan. Lightly press and shape evenly, but do not over-pack. Bake for 30 mins (25 to).
7

While the loaf bakes, mix together ketchup (0.25 cup), soy sauce (1.5 tbsp), maple syrup (1 tbsp), apple cider vinegar (2 tsp), garlic powder (0.5 tsp), and sriracha (1 tsp). Taste and adjust.
8

Remove the loaf from the oven. Spread the prepared glaze over the top and bake again for 30 mins (20 to). Let cool for mins (15) before removing from the pan, then cool completely before slicing. Serve with [gravy] or cranberry sauce.