This deliciously nutty recipe tastes as wonderful as it smells. Serve it warm from the oven as an alternative to traditional bread stuffing, or as a meat-less meatloaf.
For a creative flare, fill the center of the bundt with wild rice pilaf and fresh cranberries. Use gluten-free bread crumbs and wheat-free Tamari to make a gluten-free option. A bundt pan is highly recommended to ensure even cooking.
If your dinner guests manage not to eat it all (mine never do!), serve the next day (warm or cold) with butternut squash soup or a salad. Leftovers also freeze well.
3 c packed whole grain bread crumbs
1 c packed ground walnuts
1 c finely chopped walnuts
2 Tbsp tamari sauce or coconut aminos
2 Tbsp Worcestershire sauce
2⁄3 c tomato sauce
1⁄4- 1⁄2 tsp salt
1⁄2 -1 tsp freshly ground pepper
1⁄4 c nutritional yeast flakes
3⁄4 c fresh parsley, minced
4 Tbsp oil
2-3 small to medium onions, finely chopped or grated
2-6 garlic cloves, minced and allowed to sit for 10 minutes
3 eggs, well beaten
1 c aged white cheddar cheese, grated and packed
1. Preheat oven to 3500F.
2. Combine the bread crumbs, walnuts, tamari sauce, Worcestershire sauce, tomato
sauce, salt, pepper, nutritional yeast and parsley. Mix well.
3. Heat a fry pan. Place the oil into the pan and heat. Add the onion and the garlic
and sauté until tender.
4. Add cooked onions and garlic to walnut mixture and stir until combined.
5. Add grated cheese and eggs. Stir until well combined.
6. Grease a bundt pan. Press the walnut mixture into the bunt pan. Place into the
center of the oven and bake for 70 minutes. Remove from oven and allow to cool
slightly before inverting on a serving plate.
7. Serves 12-16.