Compost John’s Vegan Nutloaf

March 2, 2015

Here is a recipe my friend John was nice enough to share with us.  Its great because the sky is totally the limit with the recipe – as there really is no recipe, persay.  He gives you the basic know-how and a push in the right direction and the rest is up to you!  So leave us some comments after you try this and let us know what ingredients you used, etc.  Happy Cooking!


  1. Gather together your 'dry' ingredients: breadcrumbs, peanut butter, chopped nuts, seeds, grated carrot, chopped onion... plus optional cooked rice, left-over pasta, sad mashed potato, spare cooked cauliflower, uneaten bulgar wheat, diced sweet pepper etc etc (what's in your fridge?) and 'wet' ingredients, such as tomatoes (fresh or tinned), cooked spinach, leftover soup or stew, baked beans, and red wine. Seasoning can include soy sauce, herbs, mustard, paprika, bouillon, or whatever takes your fancy.

  2. First mix a dollop of peanut butter into the breadcrumbs, wiping them together so they are really well mixed. Then add the dry ingredients and mix well so you have a colourful bowlful. Then add the moister ingredients which help stick the crumbly bits together and mix well. If you put a lot of wet ingredients, your nutloaf will be very close textured and dense, if only a few, the texture will be more open and crumbly when finished.

  3. Grease a baking tin or dish with vegan butter or oil, and I sprinkle a few sunflower seeds (homegrown of course!) into the bowl where they stick to the fat and help the loaf turn out more easily as well as look pretty! Spoon the mix into the container and push it down firmly with a fork, making the top as flat as possible. Then pop it into the oven and bake it until its done to your liking. The nutloaf mix can also be made into burgers and grilled or fried if you prefer.

  4. You'll notice no weights, temperatures and times in this guide to making my nutloaf, because it is totally up to you what you put in, as it's adaptable to your preferences and what food you have available. The breadcrumbs and peanut butter are the base... the rest is optional!

  5. I also enjoy doing creative things like a bi-coloured loaf, with a layer of mix with tomato, grated carrot and red pepper, and a layer of the mix with spinach and unloved broccoli florets. For Christmas you could try putting in a portion of stuffing into the centre as you put it into the tin, or a layer of cranberries. Be creative, have fun making it and enjoy eating it 'with all the trimmings' as part of a healthy Christmas meal


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