Plant-Based Nut Loaves
 
Prep time
Cook time
Total time
 
A nut loaf is satisfying comfort food. Its high protein and fiber content contributes to satiety and helps stabilize blood sugar.
Author:
Recipe type: Entree
Cuisine: American
Serves: 2 loaves 8 servings per loaf
Ingredients
  • ½ cup (125 ml) quinoa
  • 5⅔ cups (1.36 L) water
  • ⅔ cup (165 ml) pot barley (see Tip)
  • ⅔ cup (165 ml) dried lentils (see Tip)
  • 1½ large onions, finely chopped
  • 1 cup (250 ml) walnuts, finely chopped
  • 3 stalks celery, diced
  • ⅓ cup (85 ml) ground flaxseeds
  • ¼ cup (60 ml) chopped fresh parsley, lightly packed
  • 2 tablespoons (30 ml) vegan poultry seasoning
  • ⅔ cup (165 ml) water
  • 1 cup (250 ml) raw cashews
  • ⅓ cup (85 ml) tamari
  • 6 cloves garlic, chopped
  • Freshly ground black pepper
Instructions
  1. Put the quinoa in a small saucepan.
  2. Add 1 cup (250 ml) of the water and bring to a boil over medium-high heat.
  3. Decrease the heat to low, cover, and cook until all the water is absorbed, 15 to 20 minutes. Remove from the heat and let cool.
  4. While the quinoa cooks, put the barley and lentils in a medium saucepan.
  5. Add 4 cups (1 L) of the water and bring to a boil over medium-high heat.
  6. Decrease the heat to low, cover, and cook until the lentils are soft, about 45 minutes.
  7. Drain.
  8. Put the quinoa, barley mixture, onions, walnuts, celery, flaxseeds, parsley, and poultry seasoning in a large bowl and stir until well combined.
  9. Put the remaining ⅔ cup (165 ml) of water and the cashews, tamari, and garlic in a blender and process until smooth.
  10. Pour into the quinoa mixture and stir until well combined. Season with pepper to taste.
  11. Preheat the oven to 350ºF (175 C) and lightly grease two loaf pans.
  12. Press the mixture evenly into the prepared loaf pans.
  13. Bake for 60 to 90 minutes, or until the loaves are slightly firm to the touch.
Notes
Tip: Pot barley is less processed than other kinds, so it’s what we recommend, although any type of barley can be used in this recipe. Smaller lentils, such as French or beluga lentils, would be great, but regular brown or green lentils will work well too.

This recipe is reprinted with permissions from The Kick Diabetes Cookbook and Kick Diabetes Essentials collection.
Nutrition Information
Calories: 191 Fat: 21g Carbohydrates: 10g Sodium: 317 mg Fiber: 7g Protein: 8g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/plant-based-nut-loaves