Savory Vegan Loaf
Potatoes, cashews, brown rice, and fresh rosemary & thyme make this Savory Vegan Loaf a delicious and filling plant-based meal.
Servings: 9 slices
Print Recipe
Ingredients
For the onion and garlic:
- 2 Tbsp olive oil
- 1 red onion, minced
- ½ tsp sea salt
- 2 garlic cloves, minced
For the potatoes and herbs:
- 1 pound potatoes, diced to 3/4 inch cubes
- ½ tsp sea salt
- 2 Tbsp olive oil
- 1 tsp rosemary
- 1 tsp thyme
Everything else:
- 1 cup cashews, processed to medium-sized chunks
- 2 cups breadcrumbs, homemade, finely processed
- 2 cups brown rice, cooked
- 1 cup almond milk
- ¼ cup nutritional yeast
- ½ tsp sea salt
- ¼ tsp pepper
- ½ tsp onion salt
- ½ tsp garlic powder
- 2 Tbsp Bragg Liquid Aminos
Instructions
Cook the onion and garlic
- Add the oil, onion, and salt to a skillet, preferably non-stick. Cook over medium heat for 4 minutes, then turn the heat down to medium-low, and cook an additional 6 minutes.
- Keeping the heat on medium-low, add the garlic to the skillet, and cook for an additional 4 minutes.
- Transfer the cooked onion and garlic mixture to a large mixing bowl.
Make the breadcrumbs, cashews, and brown rice
- While the onion cooks, it’s a good time to prepare the breadcrumbs, cashews, and cook the brown rice, if you haven’t already.
For the breadcrumbs
- Add a few slices of bread to your food processor/blending apparatus, and process the bread until fine crumbs form. I generally use a whole wheat or seven grain bread for this recipe, but whatever you’ve got will work. For me, 2-3 slices of bread gets me the 2 cups of breadcrumbs this recipe requires. (Don’t use store-bought breadcrumbs here, see my note below for details.)
For the cashews
- Transfer the breadcrumbs to a small bowl, and now add 1 cup of cashews to your blending apparatus. Process the cashews until medium-size chunks form. You don’t want them to be too finely processed.
- Transfer the cashews to a small bowl.
Cook the potatoes
- Now cook the potatoes in the same skillet you cooked the onion and garlic in. Add the olive oil, potatoes, and salt to the skillet, and cook over medium heat for 8 minutes, stirring frequently to keep the potatoes from sticking to the bottom of the pan.
- Now add the rosemary and thyme to the skillet, and cook everything for an additional 5 minutes.
- The herbs and potatoes are done. Transfer them to the mixing bowl with the onion and garlic.
Mix it all together
- To the mixing bowl with the potatoes and onion, now add the cashews, breadcrumbs, brown rice, almond milk, nutritional yeast, sea salt, pepper, onion salt, garlic powder, and Bragg Aminos.
- Stir everything together until one, cohesive mixture forms.
Bake the loaf
- Preheat the oven to 350 degrees.
- Oil an 8x4 inch loaf pan, and evenly spread the loaf mixture into the pan.
- Cover the top of the loaf with foil, and bake covered at 350 degrees for 20 minutes.
- Take the loaf out of the oven, remove the foil, and bake the loaf uncovered for an additional 30 minutes.
Let the loaf cool
- Remove the loaf from the oven, and let cool for at least 30 minutes before slicing. The longer the loaf cools, the better each slice will retain its shape.
Serve and enjoy!
- Serve this Savory Vegan Loaf with my Easy Roasted Brussels Sprouts and Mashed Potato Bake.
- Leftovers make a great sandwich.
Notes
This loaf is vegan.
This loaf is vegetarian.
Serve this Savory Vegan Loaf with my Easy Roasted Brussels Sprouts and Mashed Potato Bake.
Leftovers of this loaf make a great sandwich with some Vegenaise, lettuce, tomato and cheddar between two pieces of toasted sourdough.
Use homemade breadcrumbs in this recipe, rather than store-bought. There’s more moisture to homemade breadcrumbs, and we need that moisture to help the rice with the binding process.