Holla Bloggers! Welcome to this stop on the Virtual Vegan Potluck! For occasions like this, sometimes you’ve got to whip up something special. Enter one of my all time favorite special occasion recipes. There are many amazing versions of vegan loaf recipes out there, but this one is well, special.
This is a recipe I’ve been serving up in my house for years, and whether for Thanksgiving, Easter, or just an anytime awesome vegan meal, it always gets rave reviews. After all, what’s not to love when yummy ground cashews & hearty brown rice are mixed with herbs and spices and baked to perfection? Not a whole lot, I can tell you that for sure!
I must point out that I rarely use cashews this heavily, as they can get pricey, and while a vegan’s dream ingredient for those missing the creaminess of dairy, can still be heavy-ish on the pocketbook and tummy if not used in (relative) moderation.
But with today being a special occasion, what better time could there be to make something (just a little) less ordinary, and perhaps (just a little) more delicious than usual?
Not all of us can do great things. But we can do small things with great love.
~ Mother Teresa
The Less:
Less meat-based main courses means more veggie heaven for all. Fewer fats, lower cost, and better value means more nutrition for less output. Fewer steps in a recipe means anyone can do it, and when dinner tastes this good, really, everyone should.
The More:
More tasty filling dinner ideas means you can safely (and deliciously) feed anyone. More nuts and whole grains means more plant-based satisfaction. More simple to make sauces and healthy flavor add-ins means healthy food that is flavorful, so serving up plant-based becomes ritual.
Cashew Rice Loaf & Red Pepper Cheese Sauce:
~ Adapted From the Silver Hills Cookbook
- (1/3) cup short grain brown rice
- (1) cup water for cooking the rice
- (1) tbsp olive oil
- (1) small onion, finely chopped
- (1) cup finely ground raw cashews
- (1) cup breadcrumbs
- (1) cup soy or nut milk
- (2) tbsp fresh or dried parsley
- (1) tbsp soy sauce or Bragg’s
- (1/2) tsp salt, or to taste
- Olive oil for oiling the loaf pan
Start by combining the rice and cold water together in a small sauce pan. Bring to a boil, and turn down to simmer with the lid on for 35-40 minutes while you prepare all the other ingredients.
While the rice cooks, chop the onion finely and heat (1) tablespoon olive oil in a skillet on medium high heat. Saute the onion for 6-8 minutes until brown and fragrant. Once the onion is cooked, add it to a large mixing bowl that is ready and waiting to go.
In the mixing bowl, combine the cooling cooked onion with the remaining loaf ingredients. Once the rice is cooked, add it to the mixture while still warm, this will help it all to mix beautifully together. Mix everything well, and get in there with your hands to ensure it is all even.
After mixing, the mixture should be nice and moist, but not too dry. Feel free to add a few extra breadcrumbs if the mixture feels too wet, but in my experience the ratios here are perfect.
If you are subbing in gluten-free breadcrumbs, you may want to add a little more.
At this point once your loaf mixture is all mingling together, you can set the mixture aside for later and bake it when convenient.
To bake, heat the oven to 350 degrees. Transfer the cashew mixture to a well oiled standard loaf pan (or two smaller pans) and bake for 40 minutes, until the house is smelling wonderful and the loaf has browned on top.
Red Pepper Cheese Sauce:
- (2) medium red bell peppers, seeded & chopped coarsely (you could use yellow or orange too for different color)
- (1) cup cashews or cashew pieces (slightly more affordable)
- (1.5) cups water
- (1/4) cup olive oil
- (1-1.5) tsp salt
- (1) tbsp nutritional yeast
- (1/4) tsp garlic powder or granulated garlic
- (1/4) tsp black or white pepper
Combine all ingredients in your blender, and blend on high for at least a full minute, even longer (up to 2 minutes is good). This recipe is so easy and simple and doesn’t require any pre-soaking of nuts or roasting of peppers!
Once your mixture is well blended, transfer to a medium sauce pan and heat very gently on the stove. Cook this mixture over medium-low heat for 15 -20 minutes until heated throughout, and thick and bubbly. Make sure to stir frequently to keep the sauce from burning or sticking to the bottom of the pot.
Cooking the cashews gently thickens them while cooking the pepper and spices together. Of course, you could pre-roast the peppers, but I love the beauty and ease of this sauce – it can be whipped up in minutes spur of the moment!
Serve this for a special meal. Or serve it everyday. Turn it out onto a serving dish (wait for it to cool a minute) and garnish with fresh herbs and cooked greens.
It’s not only fabulous fresh out of the oven and smothered in gravy, but equally delicious thrown in the fridge to be enjoyed later. Crumble leftovers over green salads with tahini dressing, or add it to a vegetable saute with garlic & kale.
This dish is easy to make and always a hit for vegans and omnivores alike. Feel free to use different bread crumbs and play around with the herbs and vegetables too.
My favorite part about this recipe is it doesn’t need anything added, it’s perfect just the way it is!
It just needs good people around to eat it.
I think that could be arranged right? 
Whether you believe you can do a thing or not, you are right .
~ Henry Ford.
I think it’s safe to say that we all, at the end of the day, desire (and need) the same basic things.
Good food and good friends are just about the two best things in the world when put together, and I’m happy to have you all here to share all of this amazing food love with me!
- Have you got a great vegan loaf recipe to share?
- What’s your favorite special occasion meal?
Thanks for joining in today and do let us know…I am off to count the Halloween candy haul between two rain-soaked & excited eight year olds 
Looking forward to perusing the fabulous offerings at the Potluck, and have a wickedly wonderful weekend everyone!
And of course a HUGE thanks to Annie at An Unrefined Vegan – with the wonderful help of Somer at Vedged Out and Jason – for organizing, as well as Vegan Bloggers Unite for hosting!
Go here to start from the beginning, or here to visit the post before me & here to move ahead!
Note: this post is also being submitted to Healthy Vegan Fridays!
Bon appetit!
Yours in Less,
I’m pretty sure I would not eat the rice loaf (not a big rice fan), but I love the cashew-pepper sauce you’ve got here — I would eat that on lots of different things.
Thanks Sharyn! The sauce is killer and so easy – let us know if you try it! XO
i love the rice loaf.. the flavors, cashew crumbs.. it must be so delicious with that gorgeous sauce.
Thanks Richa! It’s a winner in this house! I hope you are enjoying the Potluck!
Shira – this looks scrummy. The 16 year old announced he is on a health kick yesterday, so I may surprise him over the weekend…
Thanks J! It IS kid approved…I just don’t tell them any of what is in it! There was a time when this was all the (then) one year old would eat…weird..but good! Keep me posted! XO
Oh Shira! This is so incredibly beautiful, and you know I’m going to be making it. I love my little lentil loaf, but I’m pretty sure I’ll love this MUCH much more! So happy to be here at the party with you! xoxo!!!
Thanks Somer!! Just getting in the hang of things this morning and looking forward to perusing all the wonderful food! This is by far my favorite loaf over all others, It’s that good! XO
It REALLY is that good!!!
Wow, Somer, this was SOME DISH! We made the loaf and the cheese sauce for Thanksgiving, which didn’t happen until Sunday due to the sick kiddo. Made the meal, I might say. We also used the sauce over wilted collard greens (my favorite), and the leftover was used tonight to make a mac-n-cheese bake — a real hit with the kids.
Thanks, Somer for sending me here. Shira, I’ll be back for more.
You’ve outdone yourself! That sauce sounds amazing, and the loaf looks a whole lot tastier than tofurkey.
I hope we get to have a real potluck someday!
Me too Emmy – me too! Much much better than tofurky (which I’ve never had!) – one day we’ll do this in person…I love it! XO
Shira, just started following your blog since discovering it through being a part of VVP. This looks absolutely incredible..gotta be my favorite so far!! Red pepper cheese sauce?! What! Amazing. And dipping that bread in it…whoa..love!
Hi Brandi! Thanks! So happy to be a part of such an awesome event – this dish is pretty special and the sauce goes with anything ! Looking forward to visiting your blog
See you again!
Hi Shira! Just letting you know I’m going to be making that amazing red pepper cheese sauce this weekend! I’ll let you know how it turns out!!
Fabulous! I hope it turns out – and enjoy! XO
Shira! I made the red pepper cheese sauce tonight and it was delicious! I just did a couple substitutions… My husband is unfortunately allergic to cashews, so I used blanched almonds instead and it still turned out really good, I also used veggie broth instead of water because I had an opened container in the fridge I had to use up and added a bit of smoked paprika to it. Cashews have a slight smoky flavor to me, so I figured the smoked paprika would help since I didn’t use them. I’m sure the cashews make it more creamy but I will have to make some more with them just for myself.
Thanks for the wonderful recipe. I’ll be trying your loaf tomorrow..I didn’t have time tonight.
Wow! Sounds wonderful! Great subs … so creative!
love the photos! and the sauce sounds fabulous (:
Thank you! It tastes as good as it looks!
Yum! I would be ecstatic if somebody served me this dish for dinner.
I am very keen to try this.
Me too! But I don’t mind the preparation either
Thanks for stopping by!
You are welcome! I’m definitely going to make this.
A tasty and hearty vegan loaf; I can’t think of a better idea for a main dish. Terrific presentation too!
Thank you! It’s our fave by far – looking forward to the rest of the offerings!
I love the sound of the red pepper sauce – another use for the nutritional yeast in my cupboard that doesnt get used enough. Perfect!
Totally Heidi! This sauce is great with anything..you could even try a pepper mac’n'cheese..keep us posted!
Thank you, Shira! Love this dish – comforting, simple, pretty and has to be delicious, especially smothered in that sauce!
It is Annie! Thank YOU! You’ve done it again…even better than the first! Enjoy this day!!
Seriously, that looks amazing. I am all over this. Beautiful photos. Happy VVP day!
Thanks! So happy to have you stop by – looking forward to visiting the rest!
Happy VVP!
This is beautiful! Saving this for holiday recipes…
Thanks Shelly! It’s our standard…hope you like it!
X
I want to go to there.
Let’s do it together. Love.
This looks amazingly tasty
It is! And no pine nuts either / great blog name!!
Yum! I’m going to make this with gluten-free breadcrumbs soon.
I’ve done that too and it is wonderful! Enjoy, and thanks!
I’ve been skeptical of vegan loaves before…but this looks simple and sounds tasty. I’m going to give it a try for Thanksgiving! Thanks for sharing.
Hi Molly – I totally understand! No need here, even the meat eating hubby goes back for seconds! I hope you like it
Thanks!
Just making my way through the VVP & wanted to say hey
Hey to you! Thanks for stopping by!
Lookin’ good, Shira! Love the photos. what a great dish for the VVP!
Thanks Nick! Glad you joined us this time ’round! Still making time to get to all the goods!
Oh YUM – this looks fab – what a combo! Beautiful photos too, as always.
Thanks Lou! Lovely to see you here – it’s our fave! Making my way through the offerings..haven’t gotten to desserts yet!! XO Happy VVP!
OH my gosh, YUM! This looks so hearty, and that SAUCE looks amazing! Pass me the sauce and a straw!
I know right, Britt? The sauce IS amazing – you will love it!!
Thank you!
Oh my gosh, this looks heavenly! I could definitly see myself making this as a main course for a holiday dinner!
Thanks Liz, so happy to have you stop by! Let us know how it turns out!
Um serious comfort food! Reminds me of mac n cheese which means it makes me think of delicious things.
Totally right? I have already thought of making mac’n'cheese with this sauce too…love the likeness here! Thanks for stopping by!
This looks absolutely perfect! I can see why it’s a family favorite. I imagine that, with that sauce, it is to die for! Yet another one of Shira’s dishes I need to try… xo
Thanks Kristy! It’s only a few times a year I bust this out, but when I do we all enjoy it
The cheese sauce is a new one…dreaming up possibilities! Happy VVP! X
Almost too pretty to eat! (Almost but not quite….)
Almost yes, but you are right – that would be a shame!
For all my years of vegetarianism I’ve never attempted a loaf like this. I’m going to give it a shot! It looks great. Your photography is gorgeous too
Thanks very much! (love your gravatar btw) It’s not your typical vegan loaf…I hope you like it!
Thanks for stopping by!
This looks great! I love rice in all forms and I think this is a great variation of a meatloaf.
Yes! I love that it has whole brown rice – so healthy!
Thanks!
Goodness gracious, girl–there’s absolutely no way I can pass this one up. There’s the occasional recipe that I bookmark right away, but this one is more of the make-right-away order, and I couldn’t be more excited. Thank you for sharing this absolute gem! (Is the excitement still apparent here? Perfect!
I think the excitement is apparent, and I LOVE it! Enjoy … I know you will! Keep us posted
XO
This VVP is full of amazing looking dishes that I would love to eat, but probably mostly won’t get round to making myself. I think this is one of the exceptions, I would really like to try making it, it looks stunning and I can imagine how delicious it tastes. Thank you for the recipe! (Your photos are glorious, too.)
Thank you Lorna! It is amazingly easy to assemble, providing you have a good nut grinder handy..I highly recommend this recipe and have enjoyed it many times in the 15 or so years since I discovered it
Enjoy, and thanks for stopping by!
Thank you Shira, I’m looking forward to trying it.
Wow look at this – it looks amazing Shira! You are such a creative soul!
Sending you love from Copenhagen
Thanks Anne! Sending lots of love to Copenhagen! XO
This looks fabulous! I’m making it tonight. I’m with you on the cashews being special – my local grocer sold cashew pieces for $5.99/lb for the last 6 months. Oh I wish I had stocked up as they are now 12.49 – yikes! But this recipe deserves some of the last of the cheap cashews. Thanks for sharing
. We offered a loaf for the potluck as well!
Never a worthier use for the last of those cheapies!! I hope you like it – keep me posted!
Reblogged this on thenotstarvingnovelist and commented:
So today is Day One of my Cleanse, and I am looking for recipes that are CLEAN and yet that nurture and comfort me.
I’m going to make this recipe this weekend . . . I’m also thinking about bringing it to a lunch with my GF Division chair next Friday (we’re going to talk outcomes, which for two assessment geeks is very exciting.)
I have a few tweaks based on diet/what I have in the house/luxury of time on a winter weekend (like roasting peppers while I grade papers– hot oven/toasty house/feeling of comfort while responding.) I’m a writing teacher, after all . . . what is a recipe with Re Vision?
And . . . wow, am I excited! I love delicious vegan food that is also semi-indulgent– good for the waistline– the pocketbook– animal happiness/our happiness– local farmers and businesses . . . and what a perfect winter meal as we here in the Pacific Northwest are showered with rain . . . as we move towards fall– this weekend is the day those of us who practice daylight savings eagerly anticipate . . . the day we “Fall Back” an hour. Ok, we may not like the darkness at 4:30 PM . . . but an extra hour to sleep in? So decadent!
I will head to my local co op for the necessary ingredients I do not have.
THANK YOU Shakira! What a kickoff to my Cleanse!
Fabulous – enjoy your leisurely weekend of cooking (sounds divine!) and have a wonderful cleanse! I can’t think of a better recipe to get started with, you will not be lacking in the taste department
PS – I am SO down with being called Shakira…you totally just made my week 
Have a great ‘Fall Back’ weekend!
Oh Dear! I was trying to write fast (and force myself to post SOMETHING!) and I boggled your name! Seriously– my apologies. I do, however, LOVE the rockstar element of Shakira– which is how I think of you– a ROCKSTAR.
And that’s why I seriously love you. I’ll take it!!! Lol!
Looks wonderful, Shira! Hearty, satisfying comfort food–and very creative. Love it!
Wow, Shira, that looks great! So creative…
Thanks Allison! Would go wonderfully with your salad!
What a terrific & tasty fabulous vegan dinner! I love the combining foods here! Yummmmmmmmmmmm! You also have a very cool blog! A great entry for the VVP! I loved it too!
Great to eat at Christmas!
Thanks very much! Hope you enjoyed the Potluck!
looks delicious Shira! Hope the trick or treating was fun!
It was Marina thanks! We braved the rain and it was worth it! X
Excellent!
Shira, i so agree that ground cashews are the way to go when a vegan diet is wanting creaminess. A great idea the loaf, but then sauce? Oh Yes to that too! Wondering, could you make patties of this for a veggie burger? Sounds good to me! and I love that quote of Mother Theresa’s above! Have a delightful spookless weekend Shira! xx
Thanks Spree! I’d love to see this made into burgers…I’d be inclined to add egg..it would be wonderful! But of course no longer vegan
have a great weekend yourself dear Spree! xxx Hugs to you!
Oohhh, Shira. I’m intrigued. This looks and sounds delish. I’ve never done a vegan loaf before. Happy weekend!
Thanks Ashley – happy weekend to you too!!! XO!
This looks great. I’m not usually a big fan of vegan loafs, but this one looks great… And the sauce looks amazing!
Thanks Kelli, I’m with you and rarely pull out the heavy stuff.. This one is my go to if I do! Thanks for stopping by!
I made this today, and it is amazing! I followed Somer’s lead and made a double batch, and I’m so glad that I did. It’s not heavy at all – the cashews and rice give it this incredible creaminess.
Wonderful! I’m so glad! I think I’ll have to start the double batch too…
Thanks!
Fantastic Shira… never thought of adding Rice into a loaf. It looks amazing, and seems deliciously fulfilling:)
It is Ishita! The two mixed together make a mighty satisfying combo
Thanks for popping in! XO
Your blog is beautiful, and this loaf looks divine… and I totally agree with you about cashews!
Thank you Barb! I am glad someone does (hehe)
Thanks for stopping by!
WOW this is amazing, you have me drolling over that red pepper cheeze sauce, I am pretty sure I would drink that by the gallon if left alone with it….saldy I have not made a vegan roast, except a “meat loaf” I am definitely book marking this!
As for the Holidays, Justin and I create a new menu each year – however there is always some type of stuffing, sweet potato & mashed potato – always, no question about it those items are never missing from our holiday meal
Fabulous Heather! I hope you do make it, I’d love to hear how it goes!
Have a wonderful week!
Your menu sounds wonderful…I adore sweet potatoes – especially at holidays
Ohhhh I am ALL about cashew bases lately so I am totally loving what you’ve done here! It looks and sounds fantastic!
Thanks Bex! Honestly I am still laughing at my typo on your blog last night
If you are into the cashews..this one is easily one of the best! Thanks for stopping by! XO
I am neither vegan nor vegetarian, but this sounded wonderful and I’ve had good experience cooking with cashews…I am right this second devouring my first serving. Both the loaf and the sauce are wonderful! AND, my side salad is kale with your tahini goddess dressing and some local sweet cherries. What a perfect lunch. Not missing the meat at all
!
Liz, this is fabulous! I am thrilled to have the recipe officially ‘vetted’ by someone of your food leanings – of course my husband has been doing it for years (he is not veggie like me and the girls) – so that means a lot to me and those reading who might be curious. Thanks for sharing, and might I add your menu sounds just wonderful too!
X
Yesterday, I added some of the red pepper sauce to roma tomato puree…spiced it a bit and had THE best “cream” of tomato soup! I am also on a kick with more cashew cream use…it whips beautifully in my cream whipper (co2) as well as making wonderful caramel sauce. Thank you for the inspiration to use cashews
Fabulous Liz, that sounds wonderful! Cashews really do add a wonderful creaminess to soups
I tried the caramel sauce….working on it to post soon ~ thanks for the inspiration! 
Great site, great recipe. Love the quotes in between the text.
Thanks very much!
I’ll have you know a double batch of this is in the oven at this very moment (I could tell I’d want leftovers for everyone’s lunches tomorrow). It almost didn’t make it into the oven because I couldn’t stop tasting it. Can’t wait to see how good it is baked. Don’t have red peppers at the moment so I’m serving this with a mushroom gravy.
p.s. the salt in the loaf is on the list but no measurement. I just guessed
Wow – fabulous!! The only thing better than one loaf is two!! Love it…and thanks for the note on the salt – I’ll fix that! I hope it gets devoured…and I am loving the idea of mushroom sauce – brilliant! Enjoy, and keep me posted!
XX
Girl, we loved it so much, we’ve decided were going to serve it instead of seitan or the millet and lentil loaf I had planned for Thanksgiving. So delicious Shira! I’m really REALLY glad I made the extra loaf!!! Oh and the mushroom sauce was a perfect accompaniment!
xoxo!
So happy this was a hit S! XO
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All right, just baked the mini loaves up for thanksgiving (in muffin tins) and I had so many I decided to make you red pepper cheese sauce so we can have this for dinner tonight before the big day tomorrow….. Is there anything you can’t do?!? The cheese sauce is incredible! I might need your permission to adapt it into a grate-able cheese by using pomona’s in the future! It’s better than my pepperjack! Love, LOVE love!!! xx
Awesome, you are too kind, glad you like it!! Use it, that’s what it’s there for, I would love to see what you do with it
Happy Thanksgiving! XX
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