Savory Nut Loaf

Thanksgiving meals should be hearty and filling, but as we evolve we also want them to be healthy and cruelty free, which for us means vegan and gluten free. Many of us have our favorite "side dishes" we will veganize or de-glutenize, the mashed potatoes will be made with Earth Balance and almond milk, the candied yams with Dandies Marshmallows and Earth Balance, and the mushroom or cashew gravy made with gluten free flour that never clumps is to die for! We will all try a gluten free, vegan herb stuffing blend and a pie crust or two,  or go for a great big fresh fruit salad for dessert instead. It's all Gluten free Vegan 101 - but what about the main dish? 
I have a few suggestions and recipes for you; Stuffed Acorn Squash, vegetable lasagna, Broccoli Rice Casserole, or any of your favorite main dishes surrounded by your traditional favorites. Don't forget the Cranberry Salad! Remember the meaning of the day and celebrate all you have to be thankful for, don't worry that your meal is somehow 'less' because there is no turkey. Celebrate the fact that you are not part of the cruelty of carving up a poor turkey this Thanksgiving!

 Here is what we are having this year, a fabulous Nut Loaf smothered in Caramelized Onion Mushroom Gravy. In perfecting this recipe recently, I found I never grew tired of it, so it works well any night of the year, and best of all, it is easy!  I love easy! Savory, tasty, and very hearty. 

Savory Nut Loaf served with Wild Rice Pilaf and Green Bean/ Butternut Squash Combo

Ingredients:

2 Tbsp Coconut oil or Red Cooking Wine

1 pound Baby Bella mushrooms, chopped

1 large onion, diced

1 whole head of garlic, minced

2 cup unsalted raw cashews, pulse-chopped in food processor

2 cup raw walnuts, pulse-chopped in food processor

1/2 cup red cooking wine

2 Tbsp Arrowroot starch

1/2 cup gluten free flour

1/2 tsp rosemary

1/2 tsp thyme

1/2 tsp basil

1 Tbsp Sea salt or Himalayan salt 

2 Tbsp freshly ground black pepper

Preheat oven to 350 degrees. In skillet over medium-high heat, saute the onions in 2 Tbsp of the coconut oil or wine until translucent  about 5 minutes. Add the garlic and mushrooms, saute another 3-4 minutes. Stir, add 1/2 cup cooking wine, nuts, arrowroot, flour, and seasonings and  cook until mixture thickens, about 3 or 4 minutes. Press into a 9 X 5 X 3 loaf pan and bake 30 minutes or until brown and slightly firm on top.

Cool 5 minutes, slice and serve with mushroom gravy.