Celery Loaf(Non-Dairy)
A hearty non-dairy loaf blending celery, nuts, and whole wheat bread crumbs, perfect for a wholesome, plant-based meal suitable for vegetarians and health-conscious eaters.
Ingredients
Instructions
- Add chopped celery, chopped onion, and ground nuts to the milk mixture in a mixing bowl.
- Stir in the ground whole wheat bread crumbs, salt, and chicken seasoning.
- Pour the mixture into an oiled baking pan.
- Bake at 350°F for about 45 minutes or until done.
Tips & Substitutions
For a nut-free version, substitute ground nuts with sunflower seeds or pumpkin seeds. You can also add grated carrots or bell peppers for extra flavor and texture. If you prefer a creamier texture, consider using cashew cream instead of soy milk. Make sure to finely chop the onion to blend well with the other ingredients, enhancing the overall flavor of the loaf.
Serving Suggestions
Serve the celery loaf warm, sliced, with a drizzle of Chicken Veloute Sauce for added richness. It pairs well with a side of Vietnamese Cabbage Salad for a refreshing contrast. Consider offering Easy Asian Lettuce Or Tortilla Wraps as a fun way to enjoy the loaf, allowing guests to create their own wraps with fresh vegetables and condiments.
Storage & Reheating
Store any leftover celery loaf in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave-safe dish covered with a damp paper towel to retain moisture, heating in 30-second intervals until warm. Alternatively, reheat in the oven at 350°F for about 10-15 minutes for a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Celery Loaf(Non-Dairy) contains roughly 475 calories, with 33g protein, 71g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (175% of the Daily Value) and protein (66% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1931mg per serving (84% 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 use other types of milk instead of soy milk?
Yes, you can substitute soy milk with almond milk, oat milk, or any other non-dairy milk of your choice. Just ensure that the milk is unsweetened to maintain the savory flavor of the loaf.
How do I know when the celery loaf is done baking?
The celery loaf is done when it is firm to the touch and a toothpick inserted into the center comes out clean. It should also have a golden-brown color on the top. If it appears too soft, give it a few more minutes in the oven.
Can I freeze the celery loaf?
Absolutely! You can freeze the celery loaf before or after baking. Wrap it tightly in plastic wrap and then in foil before placing it in the freezer. To reheat, allow it to thaw in the refrigerator overnight and then bake at 350°F until heated through.
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).