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Nut Loaf

Full of umami goodness, this loaf is perfect for any celebration, but easy enough to whip up on a weeknight.

Ingredients, for the loaf:

1/2 cup raw cashews
1/2 cup raw walnuts
1/4 cup raw pistachios
1/4 cup raw pecans
1 cup whole wheat breadcrumbs
2-3 T olive oil
1 medium onion, chopped
1 clove garlic, minced
1/4 cup finely grated carrot (preferably red or puple)
1 clove black garlic, minced
1 T chopped fresh thyme
1 T chopped fresh sage
2 T shoyu
1 T red miso
2 eggs (flax eggs work well)
1/2 cup water

For the glaze:

3 T ketchup
1 T vinegar (apple cider or balsamic)
1 t maple syrup

Blitz the nuts together in a food processor until they are pretty uniformly small and crumbly.

Add the cup of breadcrumbs and pulse once or twice, then pour into a large bowl.

Saute the onion in plenty of olive oil.

When it has started to brown and soften, add the garlic, carrot, and herbs and cook until the carrot has softened.

Add the shoyu, miso and black garlic and mix thoroughly (especially the black garlic, which needs to melt down).

Keep cooking until most of the shoyu has been absorbed, then take the pan off the heat.

Beat the 2 eggs together.

Add everything to the nut and bread crumb mixture, then stir.

Add the water, and mix thoroughly.

Pat the mixture together and put into the refrigerator for about 15 minutes.

Preheat oven to 350.

Stir together the glaze and set aside.

When the oven has come to temperature, form the mixture into a 6-8 inch long log.

Place it on a parchment-lined baking sheet and cover with the glaze.

Bake for 30-35 minutes, until the glaze is caramelized and deep red.