Monday, April 5, 2010

Vegan Cashew Loaf

Yesterday I prepared a meal for Easter. I am very pleased with the way it came out. We had cashew loaf, green beens, macaroni and cheez, rolls, aloo paratha and cheesecake (I used sweet potato). Yes I ate too much! :)

One of my fellow tweeters asked for the recipe so I am posting it. Enjoy.

3/4 cup raw cashews, coarsely ground

1 cup soy milk

1 mdm onion, chopped or 2 tbsp dried minced onion

1 cup fresh whole-wheat bread crumbs

1 tbsp Bragg Liquid Aminos

1/4 tsp salt

2 tbsp dried parsley, powedered with fingers or 1/4 cup fresh parsley snipped with scissors

1/4 tsp celery seed

1/4 cup quick oats

(I added a tbsp of gluten flour, for better hold and meaty texture)

Pour into greased baking dish. Bake at 350 F for 45 minutes or until firm and lightly golden.

Taken from Tasty Vegan Delights by Gloria Lawson and Debbi Puffer

If you try it, please be sure to stop by and let me know how you like it.


  1. There's a crockpot version of this loaf as well in the same cookbook. Great for the hot days that are coming soon.


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