Cashew Nut Loaf recipe

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Ingredients

1 (19 ounce) can vegetarian meat substitute (such as Loma Linda Vege-Burger®)
1 ¼ cups coarsely chopped cashews
1 large onion, chopped
1 cup evaporated milk
¾ cup cracker crumbs
2 eggs, beaten
¼ cup milk
2 tablespoons butter
2 tablespoons chopped fresh parsley
1 tablespoon nutritional yeast
1 ½ teaspoons yeast extract spread (such as Marmite®)
1 teaspoon paprika
1 teaspoon vegetarian broth mix (such as G Washington's Golden Seasoning and Broth®)
1 teaspoon dried sage
1 teaspoon garlic powder
½ teaspoon flavor enhancer (such as Accent®)
½ teaspoon celery salt

Nutrition Info

318.3 calories
carbohydrate: 23.3 g
cholesterol: 58.3 mg
fat: 15.5 g
fiber: 4.1 g
protein: 23.4 g
saturatedFat: 5.4 g
servingSize: -
sodium: 547.6 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.

  2. Combine vegetarian meat substitute, cashews, onion, evaporated milk, cracker crumbs, eggs, milk, butter, parsley, nutritional yeast, yeast extract spread, paprika, vegetarian broth mix, sage, garlic powder, flavor enhancer, and celery salt in a large bowl and mix well. Pour into the prepared loaf pan.

  3. Bake in the preheated oven until set and golden brown on top, 45 to 60 minutes.

Recipe Yield

1 loaf pan

Recipe Note

Vegetarian meatloaf substitute made with nuts, eggs, evaporated milk, and a variety of seasonings can be served any way you would real meatloaf.

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