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Vegetarian Nutloaf

Hare Krishna Vegetarian Nutloaf Recipe offered to Krishna on a plate with veg sides.
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Hare Krishna Vegetarian Nutloaf is a savory and hearty dish, inspired by the principles of bhakti yoga. This rich nutloaf combines wholesome ingredients, creating a harmonious blend that enhances any meal. In the tradition of Gaudiya Vaishnavism, cooking and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.

Ingredients

Scale
  • 1/3 cup chopped celery
  • 1/3 cup chopped green pepper
  • 1/2 cup walnuts
  • 1/2 cup cashews
  • 1/2 cup almonds (blanched)
  • 1 3/4 cups cooked rice
  • 1 1/2 cups grated Monterey Jack cheese
  • 1 tablespoon sage
  • 1/2 tablespoon thyme
  • 1 teaspoon basil
  • 1/2 tablespoon salt
  • 1/4 teaspoon hing (asafoetida)
  • 1 teaspoon black pepper
  • 1 1/2 cups Tomato Sauce (recipe below)

Tomato Sauce

  • 1 small can tomato puree (8 ounces)
  • 1/4 cup oil or ghee
  • 1 teaspoon black pepper
  • Pinch of hing (asafoetida)
  • 1 teaspoon salt
  • 1 tablespoon basil leaves
  • Pinch of sugar

Instructions

Prepare the Nutloaf:

  1. Preheat Oven: Preheat the oven to 350°F (175°C). Grease a loaf pan and set aside.
  2. Chop Vegetables and Nuts: Finely chop the celery and green pepper. In a food processor, pulse the walnuts, cashews, and blanched almonds until they are finely chopped, but not a paste.
  3. Mix Ingredients: In a large mixing bowl, combine the chopped nuts, cooked rice, grated cheese, sage, thyme, basil, salt, hing, black pepper, chopped celery, and green pepper.
  4. Combine with Sauce: Add 1 1/2 cups of the prepared Tomato Sauce to the mixture and mix well until all ingredients are thoroughly combined.
  5. Form the Loaf: Transfer the mixture into the greased loaf pan, pressing it down firmly and evenly.
  6. Bake: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the loaf is set.
  7. Cool and Serve: Allow the nutloaf to cool slightly before slicing. Serve with the remaining Tomato Sauce.

Prepare the Tomato Sauce:

  1. Heat Oil/Ghee: In a saucepan, heat the oil or ghee over medium heat.
  2. Add Hing and Pepper: Add a pinch of hing and the black pepper, and sauté for a minute until aromatic.
  3. Add Tomato Puree: Pour in the tomato puree and stir well.
  4. Season: Add the salt, basil leaves, and a pinch of sugar. Stir to combine.
  5. Simmer: Reduce the heat and let the sauce simmer for about 10-15 minutes, stirring occasionally.
  6. Cool: Remove from heat and allow the sauce to cool slightly before using it in the nutloaf mixture.

Notes

  • Adjust Seasoning: Adjust the amount of black pepper and salt to suit taste preferences.
  • Serving Tip: Serve the nutloaf with a side of steamed vegetables or a fresh garden salad for a balanced meal.
  • Leftovers: The nutloaf can be stored in the refrigerator for up to 3 days. Reheat gently before serving.

Nutrition

Find it online: https://harekrishnarecipes.com/recipes/hybrid-menu/vegetarian-nutloaf-recipe/