Baked Celery Loaf
A savory baked loaf combining crunchy walnuts, fresh parsley, and crisp vegetables, perfect for wholesome family meals or vegetarian gatherings.
Ingredients
Instructions
- Put celery, parsley, walnuts, onion, and green pepper through a food chopper, using a coarse blade.
- Combine the remaining ingredients and fold into the celery mixture.
- Transfer the mixture into a greased loaf pan.
- Bake in a preheated oven at 350°F (175°C) for about 45 minutes or until firm and golden brown.
- Allow to cool slightly before serving.
Tips & Substitutions
For a more robust flavor, try adding a pinch of garlic powder or a dash of hot sauce to the mixture. If you prefer, you can substitute the walnuts with pecans or sunflower seeds for a different texture. Fresh herbs like dill or chives can add an extra layer of flavor. Ensure the loaf is well greased to prevent sticking, and consider using whole grain breadcrumbs for added nutrition.
Serving Suggestions
This baked celery loaf makes a unique vegetarian main dish that pairs beautifully with a fresh salad or roasted vegetables. Consider serving it with a dollop of Jezebel Cranberry Sauce for a sweet and tangy contrast. It can also be enjoyed as a sandwich filling or alongside a hearty soup for a comforting meal.
Storage & Reheating
Store any leftover baked celery loaf in an airtight container in the refrigerator for up to three days. To reheat, simply slice the loaf and warm it in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also microwave slices for a quick reheating option, though they may lose some texture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Celery Loaf contains roughly 444 calories, with 13g protein, 28g carbohydrates, and 35g fat. It is an excellent source of iron (61% of the Daily Value), vitamin C (37% of the Daily Value), and dietary fiber (35% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1419mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegan?
Yes, you can easily adapt this recipe to be vegan by substituting the eggs with flaxseed meal or a commercial egg replacer, and using plant-based margarine. Additionally, replace the milk with almond, soy, or oat milk, which will maintain the moisture and texture of the loaf.
What can I serve with the baked celery loaf?
The baked celery loaf goes well with a variety of sides. A simple green salad with a light vinaigrette complements it nicely. Alternatively, serve it with a side of roasted potatoes or a warm grain salad for a filling meal. Pairing it with a tangy sauce like Jezebel Cranberry Sauce can enhance the flavors beautifully.
How do I know when the loaf is done baking?
You will know the loaf is done baking when it is firm to the touch and has a golden brown crust. You can also insert a toothpick or knife into the center; if it comes out clean, the loaf is ready. It should feel slightly springy when pressed. Baking time may vary slightly based on your oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).