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Holiday Nut Loaf

Recipe from 7 Secrets cookbook,
by Neva Brackett

This is a great savory meatloaf that you can use for holiday meals or special occasions. It is a basic recipe that lends itself well to variations. If pecans are unavailable or too expensive, use walnuts or almonds.

If you don't have tofu, use soybeans. Seasoning can be varied, too, according to what you like. This recipe includes a large amount of onions. Make sure they are chopped fine. They are the secret of its wonderful flavor and moist texture. The tofu or soybeans and gluten flour or cornstarch help bind it together, replacing eggs.

1 cup tofu mashed, and 1/2 cup water OR (1 cup soaked soybeans with 1 cup water)
2 cloves garlic, minced (or 1 tsp garlic powder)
1 Tbsp Braggs Liquid Aminos or 2 tsp soy sauce
1/4 cup gluten flour or cornstarch (grind 1 tbsp flax seed for part of it)
1 1/2 tsp salt
1 Tbsp onion powder
1 tsp ground sage or Italian seasoning (don't overdo)
3-4 cups soft whole grain bread crumbs
2 cups pecans, chopped fine (walnuts, almonds, peanuts, sunflower seeds or cashews)
2 cups finely chopped onions

1. Blend tofu (or soybeans) with water, garlic and seasonings.
2. Combine remaining ingredients in a mixing bowl. Add blended tofu and mix well.
3. Place mix in lightly oiled loaf pan or casserole. Cover with foil and bake at 350 degrees for 1 hour. Remove foil and bake uncovered for 30 minutes. Remove from oven and let cool for about 5 minutes to give it a chance to set up before removing from the pan. If you've made it as a loaf, turn upside down onto a serving dish. Garnish with fresh parsley or kale and serve with a Cashew Gravy or other simple dairy free gravy.

Serve with cranberries, mashed potates and gravy, green beans and green salad. Makes a wonderful holiday or special occasion meal.