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 cup One Degree Organics Lentil Grain Bread, crumbs
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
1/4 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.