A filling vegetarian nut loaf that's packed with walnuts, pecans, wild rice, cheese and herbs. Perfect for a vegetarian main course. Carrot and parsnip mash make an nice accompaniment.
I made this for the first time yesterday as a practice run for a shared Christmas dinner, when my contribution is the veggie option. It is very expensive to make, and the end mixture would have filled THREE 2lb tins. That was OK as I would have been happy to distribute amongst my veggie friends, however I found the loaf not worth the time, effort and cost, so my neighbour's chickens got what was left. Very disappointed. - 19 Nov 2016
need to know if the nut roast freezes and can be re heated before i make. - 21 Dec 2015
This is a very versatile and forgiving recipe, as well as delicious. Before anyone jumps on me for rating a recipe I did not follow exactly, the day I made this we had 40-50mph winds, so I was not about to go out to the store...I made this with what I had on hand, and it was WONDERFUL. I plan on making it per the recipe in the future, but here goes...did not have walnuts so used pecans/almonds...used peeled, cubed, sauteed eggplant instead of the mushroom, used cream cheese thinned with a bit of heavy cream instead of the cottage cheese, and finally a cheese blend in place of the swiss. I halved the recipe and it made 2 small loaves. Served it with a onion gravy...WE LOVED IT! Like I said, this is a very forgiving recipe so don't be afraid to explore some substitutions...it works! - 30 May 2014 (Review from Allrecipes US | Canada)