This vegetarian nut “loaf” looks very similar to “meatloaf” (a dish called meatloaf), but meat is not used in this recipe, only nuts, and spices. This casserole is served with cranberry sauce. Vegetarians will appreciate the dish.
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 60 mins |
| Course | Baking |
Ingredients
Ingredients- Pine nuts (fried) – 0.3333 cup
- Hazelnuts (roasted) – 0.5 cups
- Walnuts (ground) – 0.5 cups
- Cashew nuts (ground) – 0.3333 cup
- Butter – 2 tbsp
- Garlic (finely chopped) – 2 cloves
- Onions (finely chopped) – 1 pc.
- Whole grain bread crumbs – 2 cups
- Egg (whipped) – 1 pc.
- Fresh thyme (chopped) – 2 tbsp
- Vegetable broth – 1 glass
- Salt to taste
- Ground black pepper – to taste
- Butter for greasing the mold
Cranberry Sauce:
- Fresh cranberries – 1.75 cups
- Sugar – 0.5 cups
- Red wine – 1.25 cups
- Cinnamon – 1 stick
Print Recipe
Pin Recipe Instructions
- Turn on the oven to preheat to 180 degrees. Grease a rectangular heat-resistant form with butter, cover with parchment.
- In a saucepan, melt 2 tablespoon. tablespoons of butter, add garlic and onion, cook, stirring occasionally, for about 3 minutes. Remove the saucepan from the stove.
- Grind pine nuts and hazelnuts, add them to a saucepan. Add the rest of the ground nuts, bread crumbs, egg, thyme, broth, salt, and pepper, mix well.
- Put the nut mass into the prepared form, level the surface. Place in a preheated oven, cook for about 30 minutes until the top is golden brown and a clean wooden stick when punctured.
- Prepare the sauce. In a small saucepan, combine all the ingredients for the cranberry sauce, bring to a boil, reduce heat, cook for 15 minutes.
- Remove the nut pie from the oven and turn over onto a serving platter, remove the tin and foil. Garnish with thyme and serve with cranberry sauce.
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