Cashew Brown Rice Loaf with Red Pepper Glaze

If what you need is amazing vegan comfort food, your search is over! If you have any leftovers, this makes a great sandwich filling.

Don’t be afraid. It is really not as complicated as it seems at first.

– Linda Nelson



1 tbsp extra virgin olive oil
1/2 cup short-grain brown rice
1 tbsp. stock paste (optional)
1 tbsp. dark miso
1 large onion chopped
1 medium carrot, quartered and chopped
1 cup cashews
1 cup fresh parsley
1/2 cup chickpea flour
1/4 cup cashew or almond butter
1/2 teaspoon salt
1/2 tsp. freshly cracked black pepper
3 large roasted red peppers from a jar, drained
2 tbsp. tomato paste
1 tbsp. balsamic vinegar


1. Preheat the oven to 375. Oil a loaf pan. In a small saucepan with a good lid, combine the rice, 1 cup water, the stock, and the miso. Place the pan over high heat and bring it to a boil, then reduce heat to low and cover. Simmer until the water is absorbed, 40 to 45 minutes. Take the pan off the heat and let it stand, covered for 5 minutes to finish steaming the rice. Open and let the rice cool to room temp. 2. In a large frying pan over high heat, warm the oil. Add the carrot and onion and sauté, reducing the heat to low, until the onion is soft and golden, about 10 minutes. In a food processor,grind the cashews to a fine mince, but not a paste. Scrape the cashews into the pan with the onions. Keep stirring and sauteeing until the nuts are lightly colored. In the processor, mince the parsley. Add the contents of the frying pan to the processor along with the flour, cashew butter, salt, and pepper. Pulse to mix. Add the rice and pulse to mix, but don’t puree it. Scrape the mixture into the prepared pan, smooth the top, and bake for 30 minutes. 3. While the loaf bakes, puree the peppers with the tomato paste and vinegar. When the timer goes off, pour the puree on top of the loaf, spread it evenly,a nd bake until the topping is thick and brown, and the loaf is firm, about 30 minutes more. Let the loaf cool for 5 minutes before slicing.

from the BIG VEGAN by Robin Asbell


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