Thanksgiving Loaf
Submitted by Writer
A hearty vegetarian Thanksgiving loaf packed with lentils, brown rice, millet, ground almonds, and sage. Sliceable, satisfying, and a worthy holiday centerpiece for plant-based eaters.
YIELD
10 servingsPREP
30 minCOOK
65 minREADY
90 minIf you need a vegetarian main that actually holds its own at the Thanksgiving table, this loaf delivers.
Lentils, brown rice, and millet form the sturdy base, while ground almonds and sunflower seeds add richness and body.
Sage ties it all together with that unmistakable holiday flavor, and bits of celery scattered throughout give each slice a little snap of freshness.
The whole thing bakes into a firm, sliceable loaf that pairs beautifully with mushroom gravy or cranberry sauce.
Chef Tips
- Don’t overcook the celery during the sauté. You want it just barely softened so it keeps its crunch in the finished loaf
- If the mixture feels too wet, add more breadcrumbs. Too dry, add a splash of water or extra tomato juice
- Let the loaf rest for 10 to 15 minutes after baking before slicing, or it may crumble apart
- Cover with a towel after baking for a softer, moister texture. Leave it uncovered if you prefer firmer, crustier edges
- This freezes well. Slice first, then freeze individual portions for easy weeknight protein
Ingredients
Directions
Lightly sauté onions in a mixture of water and oil.
Add celery and tomatoes, but only sauté very little to soften and stop.
(The celery, if not over-cooked, gives a nice “crunch” to the loaf) Combine all the ingredients and mix well, add bread crumbs and tomato juice to make stiff.
Add water if the mixture seems too dry. Place in lightly oiled loaf pans.
Bake at 350℉ (180℃). for 1 hour.
Serve with favourite veggy ``gravy'' (optional.)
After baking, cover with towel to keep moist, or if you like it dry, don’t cover.
Comments
