Holiday Nut Loaf (Gluten-Free)
This classic hearty loaf is loaded with flavor and great textures. The nuts really make it special so it’s a perfect centerpiece for the holidays. To make the recipe quick and easy, I use store-bought barbecue sauce for the glaze. Serve with mashed potatoes and mushroom gravy.
- Prep Time: 20
- Cook Time: 55
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Entree
- Cuisine: American
Ingredients
- 1 cup walnuts
- 1 cup raw almonds
- 1 cup rolled oats (not quick oats; gluten-free if necessary)
- 1 (15-ounce) can chickpeas, drained (liquid reserved) and rinsed
- 1 onion, diced
- 2 celery stalks, finely diced
- 4-5 garlic cloves, minced
- 1 (6-ounce) can tomato paste
- 2 tablespoons vegan Worcestershire sauce
- 1/2 teaspoon liquid smoke (or 1 teaspoon smoked paprika)
- 1/4 cup nutritional yeast flakes
- 2 teaspoons Italian seasoning
- 1 teaspoon poultry seasoning
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1 1/2 cups oil-free barbecue sauce (such as Bone Suckin’ Sauce)
Instructions
- Preheat the oven to 375°F. Line a 9 x 5-inch loaf pan with parchment paper.
- Combine the walnuts, almonds, and oats in a food processor and process until coarsely ground. Add the chickpeas and pulse until they are coarsely ground but not mushy. Transfer the mixture to a large bowl.
- Add 2 tablespoons of the reserved chickpea liquid (aka aquafaba), the onion, celery, garlic, tomato paste, Worcestershire sauce, liquid smoke, nutritional yeast, Italian seasoning, poultry seasoning, salt, and pepper to the chickpea and nut mixture. Stir well, making sure to incorporate everything.
- Transfer the mixture to the lined loaf pan, packing it into the corners and smoothing the top. Spread half of the barbecue sauce evenly over the top. Cover with aluminum foil and bake for 30 minutes. Remove the foil, pour the remaining barbecue sauce over the loaf, and continue baking for 20-25 minutes or until the glaze is caramelized and slightly dry to the touch. Allow the loaf to cook for 15 minutes before slicing.
Notes
Tips: This loaf freezes beautifully. To freeze: allow the loaf to cool completely and wrap it in an airtight freezer bag. To bake it frozen, place it in a 325°F oven and bake for 50 minutes covered or until heated through. Remove the cover the last 10 minutes to let the glaze re-carmelize.