M.Henrietta's Nut Loaf, Veggie Gravy recipes

September 14, 2011 8:57:49 AM PDT
Recipe courtesy of Chef Michael Moorman of M. Henrietta, the sister restaurant to M. Henry.
  • 2 cups of finely ground mixture of nuts and seeds; almonds, cashews, walnuts, and shelled sunflower seeds
  • 1 medium onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 3 celery stalks, finely chopped
  • 2 eggs, lightly beaten
  • 3/4 cup unsweetened wheat germ
  • 3 TBL of nutritional yeast
  • 1 cup cooked brown rice
  • 1 TBL soy sauce
  • 1/2 tsp chopped fresh rosemary
  • 1/2 tsp chopped fresh sage
  • 1 tsp caraway seeds
  • 1/2 tsp salt

1)Preheat oven to 350 F

2) Mix all the ingredients together in a large bowl until well blended. Turn into an oiled 9 x 5 x 3 inch loaf pan and bake for 40 minutes. Allow to rest before serving. We like to serve this with sautéed Swiss Chard and Mashed Rutabagas with Veggie Gravy. Refrigerate any leftovers for Nut Meat Loaf Sandwiches the following day.

Henrietta's Veggie Gravy

  • 1/2 cup canola oil
  • 1/2 cup chopped onion
  • 5 cloves garlic, minced
  • 1/2 cup unbleached flour
  • 4 teaspoons nutritional yeast
  • 4 tablespoons light soy sauce
  • 2 cups vegetable broth
  • 1 1/2 teaspoon fresh sage
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper


1. Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

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