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Course: Main Course

Cuisine: Christmas Dinner

Give Thanks Veggie Loaf shared by




  • 9 slices multigrain or whole wheat bread
  • 2 cups walnuts toasted
  • Chia egg (1 tbsp chia seed + 3 tbsp water)
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 1 celery rib minced
  • 1 small bunch parsley stems discarded and leaves chopped
  • 1 small can tomato paste
  • 1 cup crushed canned tomatoes
  • 1 1/2 tablespoons canola oil
  • 1.5 teaspoon sea salt
  • 3 cloves garlic minced
  • Generous seasoning freshly ground black pepper
  • GLAZE: 2 tbsp ketchup, 1 tbsp balsamic vinaigrette, 1 tbsp maple syrup, 1 tbsp apple
  • butter 1 tbsp cornstarch)
  • Vegan Gravy (see recipe)



Directions: Preheat oven to 375 F. Line a baking sheet with parchment and toast walnuts for 10-
12 minutes until golden. Remove from oven and set aside. Toast the bread slices in the toaster.
Let cool. Grease a 9x5 inch (or similar size) loaf pan, then line the bottom with waxed paper and
grease the parchment paper. Tear up the toasted bread slices and process in a food processor.
Place in a large bowl. Now, process the walnuts until finely ground and mix into the bread
Place the green pepper, onion, celery, parsley, tomatoes, and oil in the processor and grind until
fine but still with some texture. Stir into the loaf mixture along with the chia egg, salt, and pepper. Mix this all very well until evenly moistened. Scoop into the prepared loaf pan and
smooth over the top. Brush with prepared glaze. Cover the loaf with foil.
Bake 80-100 minutes until a knife inserted in the center of the loaf comes out dry. Let sit 5
minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a
platter and remove the waxed paper. Let the loaf cool 20 minutes or so before slicing it. Serve
with vegan gravy (below).



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