Spinach & Quinoa Walnut Loaf with Vegetarian Gravy

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide healthy fats and protein while being nut-free.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro is a whole grain that offers a similar texture and flavor.

flaxseed meal

🥗Healthier: chia seeds

💰Cheaper: ground oats

Chia seeds can substitute for binding while being nutrient-rich.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Oats are a healthier option with more fiber.

Put 2 cups of mirepoix into a pan with 1 tablespoon of olive oil.

Saute the mirepoix until everything is nice and tender.

Add 5 ounces spinach to a food processor and chop.

Add 2 cloves minced garlic, 1/4 cup chopped parsley, and 1 cup diced walnuts to the food processor and mix until finely chopped.

Add 2 tablespoons Italian seasoning and 1 tablespoon sea salt to the mixture and mix.

Add 1 1/2 cups cottage cheese and 1 1/2 cups cooked quinoa to the mixture and mix together.

Add the sauteed mirepoix and mix thoroughly.

Once the mixture has cooled, add in 6 eggs and blend again, scraping down the sides.

Transfer the mixture to a loaf pan lined with parchment paper and cook in the oven at 350°F for about an hour until a toothpick comes out clean.

For the gravy, melt 3 tablespoons unsalted butter in a pan.

Add in 2 cloves minced garlic and saute until fragrant.

Slowly work in 3 tablespoons flour to create a paste.

Bring the paste to a boil for a second, then slowly incorporate 1 1/2 cups water into the roux, stirring to create a smooth mixture.

Bring the gravy to a simmer to cook the flour and avoid a doughy taste.

Remove the nut loaf from the oven and let it cool before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens