Savoury Pecan Loaf
Elevate your plant-based dining experience with this hearty and flavorful Savoury Pecan Loaf, a perfect centerpiece for dinner or a holiday feast. Packed with wholesome ingredients like earthy mushrooms, crunchy pecans, and nutritious rolled oats, this vegan loaf is bound together with a flax "egg" for a moist yet firm texture. Infused with aromatic thyme, fresh parsley, and a touch of umami-rich soy sauce, every bite is bursting with savory goodness. Quick and easy to prepare, this loaf bakes to golden perfection in under an hour and pairs beautifully with a fresh salad, steamed veggies, or a rich vegan gravy. Whether you're hosting a festive gathering or looking for a comforting plant-based main dish, this pecan loaf is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 2 stalks, finely chopped Celery
- 3 cloves, minced Garlic
- 1 medium, grated Carrot
- 200 grams, finely diced Mushrooms
- 150 grams, chopped Pecans
- 100 grams Rolled oats
- 100 grams Breadcrumbs
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 2 tablespoons Soy sauce
- 2 tablespoons Tomato paste
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 milliliters Vegetable stock
Instructions
Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper.
In a small bowl, mix the ground flaxseed with the water and let it sit for 5 minutes to create a flax 'egg'.
Heat the olive oil in a large skillet over medium heat. Add the onion and celery and sauté for 3-4 minutes until softened.
Stir in the garlic, carrot, and mushrooms, and cook for another 5-6 minutes until the vegetables are tender and most of the moisture from the mushrooms has evaporated.
Remove the skillet from heat and stir in the chopped pecans, rolled oats, and breadcrumbs.
Add the flax 'egg', soy sauce, tomato paste, parsley, thyme, salt, and pepper, mixing well to combine all the ingredients.
Gradually pour in the vegetable stock while stirring, ensuring the mixture is moist but not too wet. Adjust the consistency if needed by adding more breadcrumbs or stock.
Transfer the mixture into the prepared loaf pan, pressing it down firmly and smoothing the top.
Bake in the preheated oven for 45-50 minutes, or until the loaf is firm and golden on top.
Allow the loaf to cool in the pan for 10 minutes before carefully removing it and slicing. Serve warm as a main dish or a side, paired with a fresh salad or gravy.
Nutrition Facts
Calories |
2479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.1 g | 210% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 38.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5746 mg | 250% | |
| Total Carbohydrate | 219.3 g | 80% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 33.3 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3257 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
