Walnut Loaf


  • 2 c. dry T.V.P. (textured vegetable protein)
  • 1+1/2 c. hot water
  • 1 onion, chopped
  • 1 c. chopped walnuts
  • 1 c. gluten-free breadcrumbs
  • 5 Tbsp. soy flour
  • 3+1/2 Tbsp. soy sauce, unfermented
  • 3 Tbsp. nutritional yeast flakes
  • 3 Tbsp. lecithin granules
  • 1 tsp. garlic powder
  • 1 Tbsp. onion powder
  • 1 Tbsp. turbinado sugar
  • 1 to 1+1/2 c. vegan spaghetti sauce


  1. Soak T.V.P in hot water in a bowl for 10 minutes. Mix with remaining ingredients except spaghetti sauce.
  2. Spray oil onto 8 x 8 inch baking dish. Fill with the mixture and cover with spaghetti sauce.
  3. Bake at 350 degrees F for 30 – 35 minutes.

To make your own gluten-free breadcrumbs, crumble gluten-free bread in a blender, pour out onto a baking sheet and bake at 250 degrees F for about 45 minutes, or until dry.

Browse Cook(s): Kyong Weathersby

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.