CRUNCHY VEGETARIAN NUT LOAF

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Crunchy Vegetarian Nut Loaf image

This nut loaf can be served hot for dinner and the leftovers are delicious, cold the next day. If you don't have a non-stick loaf tin then use an ordinary loaf tin but line it with grease-proof paper first. I serve this on vegetarian night and even the meatlovers in the family enjoy it.

Provided by An_Net

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups wheat flakes or 2 cups Weet-Bix, crushed
1 cup celery, finely chopped
1 medium onion, chopped
3 garlic cloves, finely chopped
2 tablespoons oil
3/4 cup ground almonds
2 tablespoons sesame seeds
1/2 cup cottage cheese
1 medium carrot, grated
3 eggs, beaten
1 teaspoon dried basil
1 teaspoon dried oregano

Steps:

  • Cook celery, onion and garlic in oil for 5 minutes.
  • Transfer to a bowl and add remaining ingredients.
  • Grease a non-stick loaf tin and spoon mixture into the tin. Bake at 180 degrees celsius (350 degrees fahrenheit) for 35 - 40 minutes or till firm.

Nutrition Facts : Calories 347.4, Fat 23.2, SaturatedFat 3.9, Cholesterol 162.6, Sodium 292.7, Carbohydrate 23.8, Fiber 4.4, Sugar 5.1, Protein 14.3

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