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Almond-Rice Loaf with Herb Gravy

Enjoy a nutty plant-strong Thanksgiving loaf with creamy beans, rice, and other ingredients you will love. You'll taste Thanksgiving flavors in every bite.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Entree
Cuisine: Holiday
Servings: 6 people

Ingredients

  • 15 ounce can cannellini or garbanzo beans include liquid
  • 1/2 cup water
  • 1 cup bread crumbs or crushed cornflakes can be gluten free
  • 1 cup cooked brown rice
  • 1 medium onion, chopped
  • 1/2 cup chopped celery
  • 1/2 cup slivered almonds
  • 1/2 cup raw sunflower seeds
  • 1 tbsp rubbed sage
  • 1 tsp dried basil
  • 2 tsp granulated garlic powder
  • 1 tsp salt or salt substitute
  • 2 tbsp ground flax in 4 tbsp hot water

HERB GRAVY

  • 1 cup cool water
  • 1/4 cup almond slices
  • 1/4 cup walnut pieces
  • 1/3 cup nutritional yeast flakes
  • 1/2 cup cornstarch divided
  • 1 tbsp onion powder
  • 2 tsp salt or salt substitute
  • 1/4 tsp dried basil
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • 4 cups additional water

Instructions

  • Blend beans with bean liquid and water until smooth.
  • In a nut grinder or blender, grind the nuts.
  • Combine beans, nuts, and all other ingredients together in a medium size mixing bowl. Let stand about 5 minutes for the bean liquid to be absorbed.
  • Press mixture into an 8x8 non-stick baking pan (non-stick bread pans work well too).
  • Bake in a preheated 350 degree oven for 45-60 minutes until top starts to brown.
  • When done, spread herb gravy on top just before serving.

HERB GRAVY

  • Blend nuts in cup of water til smooth.
  • Add 1/4 cup cornstarch and all seasonings. Do not add the rest of the cornstarch or the 4 cups of additional water. Blend til smooth and creamy.
  • Pour contents of blender into a medium saucepan; bring to a boil. Stir occasionally.
  • In a small cup, add 1/4 cup of additional cornstarch with 2-3 tablespoons of cool (not warm of hot) water. Stir until it resembles milk. Add this milk to the boiling gravy on the stovetop. This will help to thicken it quickly. Stir occasionally as it thickens to prevent it from sticking to the bottom of the pan.
  • When the gravy reaches the desired consistency, remove from heat. Serve on top of the Almond-Rice loaf just before serving. This recipe makes 4 cups of creamy herb gravy.

Notes

ALMOND-RICE LOAF NOTES: This recipe also freezes and slices very well. It makes a delicious sandwich filling. To make the Almond-Rice Loaf gluten-free, use cornflake crumbs or bread crumbs from your favorite gluten-free bread (toasted in the oven).