How long does nut-and-seed loaf [vegan, gluten-free] take to bake?

Baking time is typically 30-45 minutes depending on size and oven.

Can I make nut-and-seed loaf [vegan, gluten-free] without a mixer?

Yes, you can mix by hand, though a mixer saves time and effort.

Can I make nut-and-seed loaf [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

How long does nut-and-seed loaf [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is nut-and-seed loaf [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Nut-and-Seed Loaf
[Vegan, Gluten-Free]

Name: Nut-and-Seed Loaf [Vegan, Gluten-Free]
Cook time: 45 min
Yield: 4 servings
Cuisine: NO info

SH By: Sara Hohn

Author Bio

Straightforward recipes that help busy people easily incorporate plant-based foods into their lifestyle. Through her website,... Read More

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Nut-and-Seed Loaf [Vegan, Gluten-Free]

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The perfect accompaniment to a salad or soup, this nut and seed loaf is packed with good-for-you ingredients and savory flavor. This lentil-based loaf has sun-dried tomatoes, mushrooms, carrots, and vegan cheddar, and is studded with crunchy walnuts and sunflower seeds. Keep it in your freezer and enjoy slices throughout... Read More

Ingredients You Need for Nut-and-Seed Loaf [Vegan, Gluten-Free]

1/2 cup French lentils
3 flaxseed eggs (1 tablespoon ground flaxseeds, plus 3 tablespoons of water per egg)
2 teaspoons extra virgin olive oil
3 garlic cloves, minced
3/4 cup yellow onion, diced
1/2 cup red pepper, diced
1/2 cup carrot, peeled and diced
1/2 cup celery, diced
1 cup mushrooms, diced
1/4 cup sun-dried tomatoes, reconstituted, diced
2 teaspoons ground cumin
1 teaspoon oregano, dried
1/2 teaspoon cayenne
1/2 cup chickpea flour
1/4 cup flax seeds
1/2 cup shelled raw walnuts, chopped
3/4 cup vegan cheddar shreds
1/4 cup chopped fresh parsley (optional)
2 tablespoons sunflower seeds (optional)

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How to Prepare Nut-and-Seed Loaf [Vegan, Gluten-Free]

Preheat oven to 325°F.
Line a loaf pan with foil or a thin layer of oil to prevent sticking.
In a medium pot, combine lentils and 1 1/2 cups water. Cover pot and simmer for about 15 minutes, or until lentils are cooked. Drain any remaining water and set aside.
In a small bowl, mix the flaxseed meal with 9 tablespoons of water and stir to remove lumps. Set aside.
In a large sauté pan, heat olive oil. Stir in garlic, onion, red pepper, carrot, celery, mushrooms, and sun-dried tomatoes. Sauté for about 2 minutes. Stir in cumin, oregano, and cayenne and cook another 3-5 minutes, or until vegetables are softened. Turn off heat. Stir in lentils, chickpea flour, flaxseeds, walnuts, and vegan cheddar shreds. Stir in flaxseed eggs.
Transfer to a loaf pan and bake for 45 minutes or until lightly browned. Let cool for a few minutes in the pan. Then turn out onto a baking rack to continue cooling.