- 1 cup of oats (ground into a powder/flour in a blender) or oat flour
- 1 cup pecan or walnut meal (or you can grind up walnuts or pecans in a blender, and/or maybe a food processor or coffee grinder, into a meal (like flour, but more grainy and less fine)
- 1 raw potato, peeled and shredded
- 1/4 cup oil (100% extra virgin olive oil recommended)
- 1 cup almond or soy milk
- 1 small (or 1/2 medium or large) onion , peeled and chopped or diced (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Italian seasoning
- 1/2 tsp salt or sea salt
- 1 tsp ground or rubbed sage
- 1/2-1 tsp basil
- 1/4 cup nutritional yeast flakes
- 1/4 cup spaghetti, barbecue, or tomato sauce
- non-stick cooking spray or oil (for greasing the loaf pan) (May I recommend coconut oil?)
- Pre-heat oven to 350 degrees Fahrenheit. (Or, instead of baking at 350, you can also turn on the oven when you are ready to put the loaf in, and let the temperature climb up to 350, and leave the loaf in for about an hour, but keep an eye on it to make sure it does not burn, and check to make sure it’s done.)
- Prep ingredients so that they match the description on the “Ingredients” list (if you have not already).
- Thoroughly combine all dry ingredients, including seasonings. Potatoes count in this as a dry ingredient, and so do onions, even if they are wet from rinsing water or juice.
- Thoroughly mix in oil and soy/almond milk. This should not be too wet or too dry. It should be like a very thick batter, but should not be runny or overly wet. If it is, add more oat flour/ground up oats, or pecan/walnut meal/ground up pecans or walnuts. If it’s too dry and not holding together, add more oil or milk or a little water. It should not be smooth (remember that you have onions, if used, and potatoes in it).
- Lightly grease a standard-sized loaf pan.
- Pour in the nut-loaf mixture and spread it out to smooth it.
- Spread spaghetti sauce over the top.
- Cover with foil and make a slit or two in the middle of the foil.
- Bake, covered, at 350 for about 30-45 minutes, or according to the directions in step 1. Either way, keep an eye on it, to make sure it doesn’t burn. When done, the loaf should hold together, and a knife slid into the loaf (vertically) toward the center should come out clean or mostly clean. There should be no runny liquid, and the loaf should not be soupy, but like one solid item. The sauce should be drier, cooked onto the loaf, and the loaf may be brown around the edges and possibly on the top, too. When in doubt, it’s safe to cut out a piece. If a piece cuts out and holds together well, it should be done, and you can also taste it to make sure it’s warm all the way through, and that the onions and potatoes have cooked.