Vegetable Nut Loaf Recipe

Name: Vegetable Nut Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; ½ tablespoon garlic, chopped; 12 green pepper, chopped; ½ cup mushroom, chopped; 2 stalks celery, chopped; 1 cup carrot, chopped; ½ teaspoon dried basil (or more fresh); ½ teaspoon dried oregano (or more fresh); salt; pepper; ½ cup walnuts, chopped; 1 cup matzo meal; 3 eggs, beaten

Servings: persons

1 tablespoon olive oil
1 large onion, chopped
½ tablespoon garlic, chopped
12 green pepper, chopped
½ cup mushroom, chopped
2 stalks celery, chopped
1 cup carrot, chopped
½ teaspoon dried basil (or more fresh)
½ teaspoon dried oregano (or more fresh)
salt
pepper
½ cup walnuts, chopped
1 cup matzo meal
3 eggs, beaten

1
Preheat oven to 350.
2
Saute the onion a few minutes in olive oil (use more if needed) in large pot.
3
Add and continue cooking the garlic, vegetables and spices.
4
Turn off the heat and mix in the walnuts, matzo meal (could probably substitute dry bread crumbs or cracker crumbs) and eggs.
5
Pour the mixture into an 8x8 inch Pamd or greased casserole.
6
Bake at 350 until firm (around 30 min).

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large onion, chopped, ½ tablespoon garlic, chopped, 12 green pepper, chopped, and more.

Yes, Vegetable Nut Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Nut Loaf

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