Potato Nut Loaf With Lentil Grain Bread
“Would you like to stay for dinner?” my grandma asked. “Oh yes!” my sister and I chorused before my mom even had the slightest chance to say otherwise. Her food was always simple but tasted amazing and she seemed to always have someone dropping over for a meal every day. Her hospitality was something to be admired. When we would eat at her house even the most despised vegetables tasted phenomenal.
Grandma rarely cooked using a recipe, but I guess that is the sign of an incredible cook who knows her way around a kitchen and how to cook for the hungry grandchildren or guests that were always around her table. She was German, and potatoes, in some form, were just about a must at every meal. I have fond memories of eating her potato nut loaf, and although this recipe barely does hers justice, it has become something of a favorite of ours.
This recipe is quick to make, and leftovers make a great sandwich filling. I like using our Lentil Grain bread because there are 6 grams of protein in every slice.
1 medium red potato, raw and grated
1 cup celery, thinly chopped
1 tsp salt
1 clove garlic, minced
1/2 cup sunflower seeds, ground
2/3 cup walnuts, ground
1 cup One Degree Organics Lentil Grain Bread, crumbs
1/4 tsp garlic powder
1 Tbsp soy sauce or tamari
1/4 tsp dried oregano
1 cup soy milk, or other vegan milk of choice
Preheat oven to 350 degrees F. Grease a 8 1/2 x 4 1/2 loaf pan.
In a large bowl combine all ingredients. Pour into prepared pan. Cover with foil or cookie sheet and bake for 45 minutes. Uncover and continue to bake for another 15 minutes.
Lentil Grain BreadSee Product