About this recipe: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.
Makes: 1 nut loaf
60g pecan nuts
2 tablespoons olive oil
1 small sweet onion, finely chopped
3 cloves garlic, minced
175g button mushrooms, cleaned and chopped
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried thyme
340g grated Gruyère or Swiss cheese
350g cooked wild rice
225g cottage cheese
4 large eggs, lightly beaten
freshly chopped parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
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Preheat oven to 190 C / Gas 5. Lightly butter a 23cm x 13cm (2lb) loaf tin.
Place walnuts and pecans in a plastic resealable bag and seal; crush nuts using a rolling pin.
Heat olive oil in a frying pan over medium heat; cook and stir onion and garlic in the hot oil until onion has softened, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
Stir crushed walnut mixture, grated cheese, wild rice, cottage cheese, eggs, parsley, salt and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf tin.
Bake in the preheated oven until nut roast is golden brown, about 1 hour. Let loaf cool in the tin for about 20 minutes before turning it over and removing the nut loaf.