Recipe: Vegetable and Walnut Loaf

For all things vegetarian and vegan

Vegetable and Walnut Loaf

An unusual and tasty combination of nuts and vegetables.

Recipe for Vegetable and Walnut Loaf, contributed by Janey Macleod

This is a nice-looking dish with an excellent flavor. Served as part of a main course, the quantities given here will feed four people.

1 3/4 cups (7 oz, 200 g) peas, fresh or frozen
2 large carrots, grated
1¼ cups (4 oz, 110 g) walnuts, chopped
1 small onion, grated
1¼ cups (3.5 oz, 100 g) bread crumbs
¼ cup (2 fl oz, 60 ml) milk
2 eggs, beaten
1 tblsp. margarine or butter
salt and pepper to taste

Oven: Pre-heat to 375F (190C)

Cook the peas in a little water until tender, then drain well.

Mix all the ingredients. Transfer to an oiled loaf tin. Bake for 45 minutes. Turn onto a warmed plate for serving.

Recipe for Vegetable and Walnut Loaf (March 2003)

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Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units. Do not mix the units - use one or other system throughout the recipe.
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons.
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.

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