Peanut Loaf in Italian Sauce

When I was growing up as a vegetarian, my mom used to buy a product called "Nuteena". It was a peanut butter based loaf that came in a can. Unfortunately, it seems that they no longer make it, but I missed it. I came up with this recipe and its pretty close to what my mom used to make.

Peanut Loaf with Italian Sauce Recipe

I made it gluten-free and it came out just fine! I used the Trader Joe's brand gluten-free flour. Bonus: My husband loves it! 

Gather your ingredients

Gather your ingredients together. I like to use pink Himalayan sea salt.

Brown the gluten-free flour

Brown flour lightly until golden brown. Do not over brown it. It will taste bad if its burned.

Blend all ingredients

Heat peanut butter in microwave until it takes on a thinner consistency. Blend together water and peanut butter. Add tomato sauce, salt and minced green onions and blend until smooth. You can use either a blender or a food processor. Add in the browned flour and blend until smooth.

Steam in greased cans covered in foil

Pour into 3 well-buttered 15 ounce cans. You can use cooking spray. Cover cans with aluminum foil and place in a double boiler or steamer.​ Steam on low heat in a large covered kettle on a rack for 3+ hours with 2-3 inches of water at the bottom of the kettle at all times. 

Steam nut loaf for 3+ hours

After they were cooked I cooled the cans on the counter and then in the refrigerator until I was ready to use them. They must be cold to release from the cans in one peice! Release the edges with a knife. Then the peanut loaf can slip out of the cans. You may have to give the cans a good shake to get the loaf out!

Fennel bulb

Chop finely

Chop half of a fennel bulb. (Fennel is great for digestive health!) In small saucepan, sauté the chopped fennel and salt in the olive oil until the fennel is soft. 

Slice nut loaf

Lightly brown

Meanwhile, slice the peanut loaf into ¼ inch slices and fry in a non-stick pan in a small amount of olive oil until it is golden brown on both sides.

Top Peanut Loaf with Italian Sauce

Add the rest of the seasonings to the fennel and saute for a minute more. Add tomato sauce and sweetener if you choose to use it and heat through. Pour the fennel/tomato sauce mixture over the crispy nut loaf.
Enjoy!

Peanut Loaf with Italian Sauce Recipe

Basic Peanut Loaf Recipe

¾ cup gluten-free flour
1 ½ cups peanut butter
1 cup hot water
15 oz can tomato sauce
1 teaspoon salt
3 tablespoons dried minced green onions
 

1. Brown flour lightly until golden brown. Do not over brown. It will taste bad if its burned.
2. Heat peanut butter in microwave until it takes on a thinner consistency. Blend together water and peanut butter. Add tomato sauce, salt and minced green onions and blend until smooth in food processor or blender.
3. Pour into 3 well-buttered 15 ounce cans. You can use cooking spray. Cover cans with aluminum foil and steam on low heat in a large covered kettle on a rack for 3+ hours with 2-3 inches of water at the bottom of the kettle at all times. 
4. After they are cooked, cool the cans on the counter and then the refrigerator until they are completely cool. Release the edges with a knife. Then the nut loaf can slip out of the cans. You might have to shake the cans a little to get the nut loaf out.

Peanut Loaf with Italian Sauce Recipe

Peanut Loaf in Italian Sauce Recipe

1 can Peanut Loaf
½ fennel bulb, chopped (or you can use onion)
1 teaspoon olive oil
½ teaspoon salt
1 teaspoon dried basil
½ teaspoon dried minced green onion
½ teaspoon dried oregano
1 teaspoon dried parsley
1 cup tomato sauce
1 teaspoon sugar or maple syrup (optional)
 

1. Chop half of a fennel bulb. In small saucepan, sauté the chopped fennel and salt in the olive oil until the fennel is soft.
2. Meanwhile, slice the peanut loaf into ¼ inch slices and fry in a non-stick pan in a small amount of olive oil until it is golden brown and crispy on both sides.
3. Add the rest of the seasonings to the fennel and saute for a minute more. Add tomato sauce and sweetener if you choose to use it and heat through.
4. Pour the fennel/tomato sauce mixture over the crispy nut loaf.
5. Enjoy!

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