Kim Campbell, wife of Nelson Campbell, the founder of PlantPureNation and PlantPure Communities, shared this delicious holiday nut loaf recipe with us via PlantPure Communities. For more info about plant-based eating, definitely check them out.
Kim says “This classic hearty loaf is loaded with flavor and great textures. I love this loaf because the nuts really make it a special, perfect for the holidays. To make this quick and easy, I chose an already prepared BBQ sauce for the glaze. We love “Bone Sucking Sauce” which makes it a staple in our pantry!”
Yields: 6 servings
Prep Time: 30 minutes Cook time: 55 minutes
1 cups walnuts
1 cup raw almonds
1 cup oats
One 15-oz can garbanzo beans (drain the liquid [called aquafaba], reserving 3 tablespoons in a mall bowl, and set aside. You will use this an egg replacer.
1 onion, diced
2 celery stalks, finely diced
4-5 garlic cloves, minced
2 tablespoons vegan Worcestershire sauce
½ teaspoon liquid smoke
One 6 ounce can tomato paste
2 teaspoons Italian Seasoning
1 teaspoon poultry seasoning
¼ cup nutritional yeast flakes
½ teaspoon sea salt
½ teaspoon black pepper
1 1/2 cup Bone Sucking BBQ Sauce (or your favorite oil-free BBQ Sauce)
- Preheat the oven to 375°F and line a 9-inch loaf pan with parchment paper.
- Place the walnuts, almonds, and oats into a food processor and blend until coarsely ground. Add the drained garbanzo beans and continue pulsing until they are coarsely ground but not mushy. Remove and place into a large mixing bowl.
- To the mixing bowl with the nut mixture add the bean juice (aquafaba) onion, celery, garlic, Worcestershire sauce, liquid smoke, tomato paste, Italian seasoning, poultry seasoning, nutritional yeast flakes, salt and pepper. Stir well making sure to incorporate everything.
- Evenly spread the the loaf mixture into a 9-inch loaf pan and evenly spread half of the Bone Sucking Sauce over the top. Cover and bake for 20 minutes. Uncover and pour the remaining Bone Sucking Sauce over the loaf and continue baking for 20 minutes. Remove from the oven and allow the loaf to cool for 15 minutes before slicing. Serve with mashed potatoes and mushroom gravy.