Holiday loaf

Yield: 12 Servings

Measure Ingredient
3½ cup Brown rice, cooked
½ cup Wild rice, cooked
2 cups Soy milk
4 cups Bread crumbs
2 cups Walnuts, chopped
3 cups Onion, finely chopped
2 cups Celery, finely chopped
4 tablespoons Parsley, chopped
4 tablespoons Soy sauce, low sodium
2 teaspoons Basil, fresh or dry
½ teaspoon Sage
½ teaspoon Paprika
2 \N Dash pepper
½ teaspoon Salt (optional)
6 teaspoons Egg replacer
4 tablespoons Water

Prepare rice (begin with ⅞ cup brown and ⅛ cup wild, uncooked and add to 2 cups boiling water). I just used my rice cooker and cold water and it turned out great. Make cashew milk using ½ cup cashews blended with ½ cup water. Dissolve egg replacer in 2 Tbsp water.

Place all ingredients into large bowl and mix together well. Press firmly into nonstick loaf pan and bake at 350 degree oven for 1 hour.

Place serving plate on top and turn over letting loaf drop out onto plate.

Serve with mushroom gravy, entered separately.

Helpful Hints: Makes a great stuffing. Also can be served as "sloppy Joe" covered with marinara

The Holiday Loaf is really delicous, but I would most definately consider this a rich, feast day type of food. That is why I only serve in on Thanksgiving.

Posted by Helen/MCveggie. MM Input by S.Smith34/Sue From Gemini's MASSIVE MealMaster collection at

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