Searching for that show-stopping vegetarian main course for Thanksgiving or your next holiday feast? Look no further! This Hearty Walnut Loaf is the impressive, deeply savory centerpiece you’ve been dreaming of. It’s packed with rich walnuts, savory herbs, and wholesome veggies, all baked to perfection. And if you’re a fan of leftovers like I am, you’re in for a treat—it makes the most incredible next-day sandwiches, sliced thick and slathered with your favorite dressing.
Ingredients
• For the Walnut Loaf
• 3/4 pound / 340g whole wheat bread, about 14 slices
• 3/4 pound / 340g walnuts, about 2 3/4 cups
• 4 large onions, minced
• 1 bunch fresh parsley, minced, about 2 cups
• 1 green bell pepper, minced
• 1 celery rib, minced
• 3 large eggs, beaten
• 1 1/2 teaspoons poultry seasoning
• 1 teaspoon salt
• Pinch of dried thyme
• Freshly ground black pepper, to taste
• 2 tablespoons oil
• 1 16-ounce / 450g can tomatoes, drained and chopped
• Fresh parsley sprigs, for garnish
• For the Burgundy Sauce
• 7 tablespoons / 100g butter, divided
• 1/4 cup plus 2 tablespoons / 55g all-purpose flour
• 1/2 cup / 120ml dry red wine, such as Burgundy
• 1/3 cup / 80ml tamari or soy sauce
• 3 1/2 cups / 830ml Vegetable Stock
• Freshly ground black pepper, to taste
Instructions
1. Prepare the Walnut Loaf
2. Preheat your broiler. Arrange the bread slices on a baking sheet and toast on both sides until golden. Let them cool completely.
3. Once cool, grind the toasted bread into fine crumbs using a food processor or blender. Transfer the crumbs to a large mixing bowl.
4. Reduce the oven temperature to 375°F / 190°C. In the same food processor, grind the walnuts until they are finely chopped but not a paste. Add the ground walnuts to the bowl with the breadcrumbs and mix.
5. To the bowl, add the minced onions, parsley, bell pepper, celery, beaten eggs, poultry seasoning, salt, thyme, pepper, oil, and drained tomatoes. Mix thoroughly until everything is well combined.
6. Generously butter a 1.5-quart loaf pan. Spoon the walnut mixture into the pan, pressing it down firmly to pack it in. Smooth the top.
7. Cover the loaf pan tightly with foil. Place it inside a larger baking pan. Carefully pour hot water into the larger pan until it comes halfway up the sides of the loaf pan, creating a water bath.
8. Bake for 2 hours. Carefully remove from the oven and let the loaf rest on a wire rack for 10 minutes before unmolding.
9. To serve, run a knife around the edges of the loaf to loosen it. Place a serving platter over the pan and carefully invert it. Garnish with fresh parsley sprigs and serve in thick slices with the Burgundy Sauce.
10. Make the Burgundy Sauce
11. In a medium saucepan over medium heat, melt 6 tablespoons of the butter. Whisk in the flour to form a smooth paste (a roux). Cook for 2 minutes, whisking constantly.
12. Gradually whisk in the red wine, tamari, and vegetable stock until smooth. Add a few grinds of black pepper.
13. Bring the sauce to a boil, still whisking, then reduce the heat and let it simmer for 5 minutes, or until it has thickened.
14. Just before serving, remove the sauce from the heat and stir in the remaining 1 tablespoon of butter until it melts. Serve warm in a sauceboat.
Nutritional Information
• Servings: 8
• Calories: 550 kcal
• Protein: 15g
• Carbohydrates: 35g
• Fat: 38g
• Sodium: 850mg
• Note: is an estimate and may vary.
Pro Tips
• The water bath (bain-marie) is essential! It ensures the loaf bakes evenly and stays incredibly moist without drying out or cracking.
• For the best texture, don’t over-process the walnuts. Pulse them until they are finely ground, but stop before they turn into a paste or butter.
• This loaf is a fantastic make-ahead dish. You can assemble the entire loaf in the pan, cover, and refrigerate for up to 24 hours before baking.
• Don’t skip the rest time. Letting the loaf sit for 10 minutes after baking allows it to set, making it much easier to slice cleanly.
• Leftovers are a dream! Slice the cold loaf and use it to make hearty sandwiches with mayonnaise, Russian dressing, or a dollop of cranberry sauce.
FAQ
Q: Can I make this walnut loaf vegan
A: Yes, you can adapt this recipe to be vegan. Replace the 3 large eggs with a vegan binder like a flax egg (3 tablespoons of ground flaxseed mixed with 9 tablespoons of water). For the Burgundy Sauce, simply use a high-quality vegan butter or olive oil instead of dairy butter.
Q: How can I make this recipe gluten-free
A: To make this walnut loaf gluten-free, substitute the whole wheat bread with your favorite gluten-free bread, toasted and processed into crumbs. For the Burgundy Sauce, use a gluten-free all-purpose flour blend in place of the regular flour to create the roux.
Q: Is this vegetarian loaf a good source of protein
A: Absolutely. The primary protein sources in this loaf are the walnuts and whole wheat bread, contributing to a satisfying 15g of protein per serving. It’s a substantial and filling main course perfect for a holiday meal.
Q: How should I store leftover walnut loaf
A: Store any leftover loaf tightly wrapped in foil or in an airtight container in the refrigerator for up to 4 days. It’s delicious cold in sandwiches or can be gently reheated. To reheat, place slices in a lightly oiled skillet over medium-low heat or in a 350°F (175°C) oven until warmed through.
