| Instructions
Preheat oven to 350°. Combine in a large bowl 3 cups bread crumbs, 1 cup ground walnuts, 1 cup finely chopped walnuts, ½ cup nutritional yeast, 2 tablespoons tamari, and ½ cup tomato juice. Set aside.
Place 2 tablespoons sunflower oil in a large skillet over medium heat. Sauté until translucent 2½ large onions, finely chopped, and 3 or 4 large garlic cloves, minced. Combine all of the above with 2 well-beaten eggs, 1 cup grated cheddar cheese, ¼ to ½ teaspoon sea salt, ½ teaspoon black pepper, and 2 tablespoons dried parsley (or ¾ cup minced fresh parsley). Press into well-oiled pan and bake uncovered at 350° for approximately 1 hour. Remove from oven. Sprinkle over top of loaf ½ cup grated cheddar cheese. Bake an additional 10 minutes or until cheese is bubbly. Serve with cashew gravy.
* Inspired by the Simply Vegetarian cookbook by Nancy Mair, Crystal Clarity Publishers (not in print).
Complete your Thanksgiving meal with these flavorful recipes
from The Healing Kitchen:
- Mashed Potatoes (page 140)
- Coconut Cranberry Sauce (page 141)
- Cashew Gravy (page 141)
- Baked Yams (page 142)
- Green Beans with Vinaigrette (page 142)
- Pumpkin Pie (gluten-, sugar-, and dairy-free, page 143) | 
