Nutloaf

Ingredients

• Coconut oil

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Yellow peppers

  Sweet, raw

  1 pepper, large or 186g

• Celery

  Raw

  ½ cup chopped or 51g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Garlic

  Raw

  1 cloves, minced or 3g

• Carrots

  Raw

  ½ cup grated or 55g

• Sunflower seed flour

  Seeds, partially defatted

  2 tbsp or 8g

• Vegetable Broth

  From bouillons. Low sodium

  5 oz or 142g

• Mixed nuts

  Nuts, dry roasted, with peanuts, without salt added

  ½ cup or 69g

• Thyme

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Bread crumbs

  Dry, grated, plain

  ½ cup or 54g

Directions

1. Preheat the oven to 375° and position a rack in the center. Lightly grease an 8x4-inch loaf pan or line it with a parchment sling.
2. Warm the coconut oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes.
3. Stir in the yellow pepper, celery, and mushrooms; sauté until starting to soften, about 2–3 minutes.
4. Add the garlic and grated carrot and cook until fragrant, about 1 minute. Remove the pan from the heat.
5. Sprinkle in the sunflower seed flour and stir to coat the vegetables evenly.
6. Mix in the vegetable broth, mixed nuts, breadcrumbs, thyme, oregano, salt, and black pepper until well combined and cohesive.
7. Press the mixture firmly and evenly into the prepared loaf pan.
8. Bake until set and lightly browned on top, about 35 minutes. Let rest in the pan for 10 minutes, then lift out, slice into 1/2-inch slices, and serve.