This is an easy and inexpensive plant-based walnut loaf that you and your family will love. I use to make a similar loaf when I was in college, but have made some changes that I really like. I hope you will give it a try:) Make brown rice ahead of time and use for several meals. Also put your red potato in the oven for baking about 20 minutes before your Walnut Loaf so they will both be done at the same time. This recipe calls for 1/2 cup Green Chili Polenta. I have included a link so you will know what to look for when you go shopping. You can use the left over Polenta with another roll of Polenta and make my Green Chili Polenta with Red Sauce and cucumber slaw for another meal. My husband and son loved this dish.
Savory Walnut Loaf
1 Tbsp. olive oil
2 cups yellow onions, chopped (about 1 large)
1 Tbsp. fresh chopped parsley
1 cup walnuts, coarsley ground
2 Tbsp. lemon juice
2 Tbsp. nutritional yeast
1/2 cup Green Chili Polenta
1 1/4 cups cooked brown rice (1/2 cup uncooked)
1 tsp. sesame seeds
2 Tbsp. tomato sauce
salt & pepper to taste
2-4 Tbsp. ketchup (for top of loaf)
Preheat oven to 350 degrees.
Saute onions and parsley in olive oil until translucent
Mix remaining ingredients into the onions. Make sure to mix the polenta well and then salt & pepper the dish to taste. Pack down into loaf pan and spread ketchup on top as desired.
Bake for 50 minutes.
Remove from oven and allow to cool for 10 minutes before serving.