Plant Based Holiday Loaf

This is before I placed  in oven.

This recipe is great for the holidays! This is the original recipe but I changed it since I don't drink wine and had no leeks or broth.

FOR THE NUT ROAST:
1 Tbl Vegan butter
1 Stalk of Celery finely chopped
1/2 Onion finely chopped

4 cloves of garlic
1/4 C Walnuts finely chopped
8 oz . of Mushrooms pulsed in the food processor to fine pieces
1/2 tsp Salt
1/8 tsp Pepper
Dry Rosemary Sage and/Thyme to taste
1 C water plus more as needed

1/2 c applesauce
2 C breadcrumbs

Instructions
In a large saute pan, melt the vegan butter and add the onion, and celery. Add the herbs. Saute until almost tender.
Add the mushrooms and saute for a few minutes. Allow them to wilt a bit.
Remove from the heat and stir in walnuts.
In a large bowl, add the breadcrumbs and add water.
I like to heat the water and slowly add to the bread cubes just until moistened. Do not add too much or this roast will not set, nor will it slice.

Add the applesauce.
Evenly distribute the mixture into loaf pan prepped with cooking spray and press to compact.
Cover and Bake for 20-40 minutes depending on the size of the pan. Use a knife to test for doneness.
Remove foil and bake for additional 10 minutes.
Allow to cool in the pans for at least 5 minutes before removing. Much like a traditional meatloaf, these firm up as they cool slightly.
Serve with mashed potatoes and a vegetables.

Enjoy!