Nut Loaf Recipe

The PBD (Plant-Based Diet) Nut Loaf has been a staple for years.  We LOVE this recipe!  It has very simple ingredients, it’s easy to make, and is filled with a powerhouse of nutrients including protein, fiber, folate, vitamins E, K, A, and copper.  We usually serve it with a side of redskin potatoes and steamed spinach.  It’s the perfect dish for a chilly night and makes great leftovers.


  • 2 tsp minced garlic
  • 1/8 cup olive oil
  • 1 1/2 cups frozen organic spinach or kale (feel free to get creative!)
  • 1/2 medium onion, chopped
  • 3 Tbsp fresh organic parsley, chopped
  • 2 tsp dried oregano
  • 1/2 cup ketchup (recommend choosing a HFCS-free, or even sugar-free variety)
  • 3/4 cup bbq sauce (avoid HFCS and minimize sugar!  We like Stubbs)
  • 1/2 cup old fashioned oats
  • 1 cup panko bread crumbs
  • 2 cups nuts (try 1c raw almonds, 2/3 c raw cashews, 1/3 cup raw pumpkin seeds)
  • 1 Tbsp low sodium soy sauce (or Tamari)


  1. Saute the onions, garlic, oregano and parsley in the olive oil until onions are translucent.
  2. In a bowl, mix breadcrumbs, oats, soy sauce, ketchup, bbq sauce.  Roughly chop half of the cashews. Mix in nuts.
  3. Add greens and onion to nut mix.
  4. Put everything in a lightly greased bread pan and bake for 30 min at 350 F.

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