Vegan Plant-Based Holidays: Tomato Chutney Glazed Love Loaf

Sharing colorful nutrient rich foods full of health and high frequency is my favorite gift to share with friends and family during the holidays. This year we spent holidays with Shikari’s family and we cooked up a vegan, plant-based storm for us all! All the recipes are made with single ingredient real foods–nothing boxed, processed or canned. Enjoy this vibrant holiday plate for a healthy happy glow from the inside out!

Tomato Chutney Glazed Love Loaf

By Sarah Farsh November 2025

1 cup soaked raw walnuts, unsalted 

1 cup soaked raw almonds, unsalted

1/2 cup soaked raw pumpkin seeds, unsalted

2 medium carrots

1/2 cup prunes, no sugar or oils

1 cooked beet or 2 tbsp beet root powder

1 onion

4 cups cooked black and red kidney beans (or lentils or choice of beans)

1/2 cup minced parsley

1/2 cup or more as needed oat flour, to thicken up loaf

Sea salt and fresh cracked black pepper to taste (~2tsp)

1/2 cup Cedar’s homegrown Tomato Chutney (recipe below)

Preheat oven to 375 degrees. In a food processor or high powered blender, blend all ingredients together aside from tomato chutney, to make your loaf batter. The batter should represent cookie dough–add small amounts of oat flour if needed to thicken. Scoop out batter and transfer into a non-stick loaf pan, cake pan or cupcake pan for individual servings! I usually have enough batter for all three and some cupcake sizes for snacks to enjoy on the road. Bake loaf for 10min, pull out and paint with tomato chutney glaze generously. Bake for another 10min and pull out to paint again with another generous coat of glaze. Continue baking for 15 more minutes (~35min cook time total or until the loaf feels firm enough to your liking when you put a toothpick into it). 

Serve with extra chutney sauce and all your favorite sides!

Cedar's Homegrown Tomato Chutney

1 small chili, or crushed red pepper flakes

1/2 tsp cumin and mustarc seeds

1/4 tsp nutmeg

4 medium tomatoes, crushed (remove seeds and skin, or used crushed cannned)

1/2 lemon

1/3 cup raisins

1/4 cup honey

In medium saucepan, sauté spices until mustard seeds pop. Add remaining ingredients and simmer until thick. 

Our full plate included Tahini Garlic Cauliflower, Glazed Brussel Sprouts, Cranberry Orange Zest Sauce and roasted yams.