Growing up, my diet was very strict and completely vegetarian. While some may turn their noses up at such a lifestyle, many more are now adopting a plant-based diet as they attempt to be the healthiest that they can be. More people realize that a diet rich in plant-based foods with less emphasis on meats is actually better for you.
This recipe is about 35+ years old, so there can be a lot of tweaking to bring it up to date. Further, I personally know that earlier vegetarian recipes were often loaded with ingredients that a strict vegan would not consume and sometimes are not the healthiest of options either.
However, the flavors in this loaf are so full, that it makes a wonderful addition to any meal!Try this entrée on your next Meat-Free Monday! You may find a new dish that your family will enjoy!
1-1/4 c grapenuts cereal
1 c chopped nuts (I prefer raw pecans)
1 c chopped celery
1 large onion, diced
1 cup mushroom soup
1/2 tsp salt (may omit)
2 beaten eggs
2 tbsp melted butter
1 tsp Savarex (I find Bragg’s Liquid Aminos works well)
Combine all together in a large mixing bowl until well mixed. Pour into a greased loaf pan and bake at 375F for 45 minutes to 1 hour.
What I like most about the flavor is the crunchiness of the little celery bits and the full bodied nuttiness that the pecans provide. Serve it like you would regular meatloaf and it’s also very good with a light brown sauce/gravy! It’s also good by itself!