This updated version of the seventies’ classic has all the flair of veggie loaves of yore, but ingredients we know and love today (no thank you, bulgar and lima beans) and actually tastes delicious. Serve this as the centerpiece of your vegan or vegetarian celebration or make it on the weekend and enjoy it for lunch all week. You won’t be disappointed!
Combine the wild rice and broth in a small saucepan and bring to a boil. Cover and reduce heat to maintain a low simmer. Simmer for 45-50 minutes. After 45 minutes, test a couple of rice grains; if they are still crunchy, add 2-3 tablespoons of water or broth and continue to cook, covered, for another 5 minutes. Remove from the heat and allow the rice to steam, covered, for 10 minutes.
Once the rice has finished cooking and has been set aside to steam, preheat the oven to 375° F. Generously grease a loaf pan with coconut oil.
While the rice cooks, heat a medium skillet over medium heat. Once hot, add 1 tablespoon of olive oil, swirl to coat the pan, then add the celery, carrot, and all but ¼ cup of the onion. Sauté, stirring frequently, until the onion is translucent, 6-8 minutes. Add the salt and poultry seasoning, stir well and remove from the heat.
Process the pumpkin seeds into a fine meal in the bowl of a food processor, stopping to scrape down the sides as needed (do not over process or you’ll have pumpkin seed butter). Add the cooked rice, beans, and tamari. Pulse 4-5 times, remove the lid and mix the ingredients with a spoon. Pulse another 4-8 times, scraping the sides of the bowl as necessary until the mixture is chopped and fully combined, but still chunky. Scrape the mixture into the prepared loaf pan and use a spatula or the back of a spoon to gently press the mixture evenly into the pan and smooth the top. Bake for one hour, or until the top is golden brown. Allow the loaf to rest for 15-20 minutes to firm up before slicing and serving. Proceed with the recipe once the loaf has about 10 minutes of cooking time left.
For the Mushroom Gravy: Wipe out the skillet you used to sauté the veggies and return to medium heat. Once hot, add one tablespoon of olive oil, swirl the pan to coat, and add the reserved ¼ cup of onion and the mushrooms. Sauté, stirring frequently, until the onion is soft and most of the mushroom liquid has cooked off, 6-7 minutes. Add the garlic and sauté for another minute. Transfer to a bowl.
Return the skillet to the heat, add the remaining ¼ cup of olive oil and the rice flour. Use a whisk or fork to stir very frequently until the flour has browned lightly, 3-4 minutes. Slowly pour in about ½ cup of broth, whisking the entire time until smooth. Be careful as you pour—the broth may splatter. Continue adding broth slowly and whisking until all the broth has been added and the gravy is smooth. Add the tamari, rosemary, and the mushroom mixture to the gravy. Reduce the heat to maintain a gentle simmer, and cook, stirring occasionally, for about 10 minutes.
For Green Beans with a Kick: Combine the green beans and ½ cup of water in a large, deep skillet. Cover and cook over medium-high heat until the beans are just tender and bright green, about 5 minutes. Transfer the beans to a colander to drain. Reduce heat to medium and return the pan to the burner. Add the olive oil, garlic, and chili flakes. Cook, stirring constantly, for about 1 minute or until the garlic is fragrant, but not browned. Add the beans and salt and toss well to coat. Remove from the heat and cover until ready to serve.
To serve, slice the loaf widthwise into 1-inch-thick slices and carefully remove two at a time with a spatula. Serve topped with gravy and green beans on the side.