Recipe Wednesday: Passover Vegetable Nut Loaf

Looking for a Passover entree for your vegetarians that has protein AND actually tastes good? I have had this recipe for more than ten years; it came from the VSR Newsletter Recipe…which does not seem to exist online anymore.

This recipe can be made into a loaf, or used as a layer of “meat” in a Shepherd’s Pie; I have even made small burgers out of it. Enjoy!

Passover Vegetable Nut Loaf

Serves 8


1 large onion, finely chopped

3 cloves garlic, finely chopped

2 large carrots, grated

3 cups of mixed ground nuts [I use a cup each of almonds, cashews, and pecans)

1 cup matzoh meal

4 tablespoons tomato paste

1 large onion, sliced thinly

2 1/2 cups vegetable stock


Preheat oven to 350 deg. F. Mix all ingredients, except vegetable stock and sliced onion. Grease ovenproof casserole dish; place sliced onions all over the bottom. Form nut and carrot mixture into a loaf and place on top of sliced onions. Bake 45 minutes. Baste with vegetable stock every 20 minutes. Remove from oven and let cool for 10 minutes.

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