Savory Mushroom Nut Loaf

This savory mushroom nut loaf is a hearty, plant-based alternative to traditional meatloaf. Packed with umami-rich mushrooms, crunchy nuts, and wholesome grains, it’s perfect for a vegetarian main course or holiday centerpiece.

Why You’ll Love This Recipe

• A satisfying vegetarian entrée with rich flavor
• Ideal for holiday meals or weekly dinners
• High in protein and fiber
• Can be made ahead and reheated

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Mushrooms, finely chopped
• Onions, diced
• Garlic, minced
• Olive oil
• Walnuts or mixed nuts, toasted and chopped
• Cooked lentils or brown rice
• Oats or breadcrumbs
• Soy sauce or tamari
• Tomato paste
• Fresh thyme or rosemary
• Salt and pepper
• Ground flaxseed mixed with water (flax egg) or regular eggs
• Ketchup or tomato glaze (optional, for topping)

directions

1. Sauté vegetables – In a skillet, heat oil and cook onions, garlic, and mushrooms until browned and all moisture is evaporated.
2. Prepare binding – Mix ground flaxseed with water and let sit for 5 minutes to thicken.
3. Combine ingredients – In a large bowl, mix mushroom mixture with nuts, lentils, oats, tomato paste, soy sauce, herbs, and flax eggs. Season to taste.
4. Shape and bake – Press mixture into a greased loaf pan. Optional: Spread ketchup or tomato glaze on top.
5. Bake – Preheat oven to 375°F (190°C). Bake loaf for 45–50 minutes.
6. Cool and serve – Let loaf rest for 10–15 minutes before slicing to help it firm up.

Servings and timing

• Servings: Serves 6–8
• Prep time: 25 minutes
• Baking time: 45–50 minutes
• Cooling time: 10–15 minutes
• Total time: about 1 hour 30 minutes

Variations

• Add cheese: Incorporate shredded cheddar or parmesan for extra richness.
• Different grains: Use quinoa or bulgur instead of lentils or rice.
• Gluten-free: Use gluten-free oats and tamari.
• Spicy: Add chili flakes or hot sauce to the mix.

storage/reheating

• Storage: Refrigerate in an airtight container for up to 5 days.
• Freezing: Slice and freeze loaf for up to 2 months. Reheat slices in the oven.
• Reheating: Warm in a 350°F (175°C) oven for 10–12 minutes or microwave individual slices.

FAQs

1. Can I make this loaf vegan?

Yes—use flaxseed or chia eggs, and skip any cheese.

2. What nuts work best?

Walnuts, pecans, or almonds all provide great texture and flavor.

3. How do I keep it from falling apart?

Ensure you cook off moisture from mushrooms and use enough binding agents like oats and flax eggs.

4. Can I use canned lentils?

Yes—just drain and rinse them before adding.

5. Can I add vegetables?

Yes—grated carrots, zucchini, or chopped spinach work well.

6. What can I use instead of tomato paste?

Try ketchup, BBQ sauce, or even a thick salsa for variation.

7. Is it okay to use a food processor?

Yes—pulse ingredients briefly to help combine and achieve a firm texture.

8. What sauces pair well?

Mushroom gravy, tomato-based sauces, or mustard vinaigrette are excellent choices.

9. How do I know it’s done?

It should feel firm and slightly pull away from the edges when fully baked.

10. Can I serve it cold?

Yes—it’s also tasty cold or at room temperature, especially in sandwiches.

Conclusion

Savory Mushroom Nut Loaf is a nutritious, flavor-packed centerpiece that proves plant-based meals can be just as hearty and satisfying. Whether for special occasions or weeknight dinners, it’s a wholesome and delicious choice. Ready for the sixth article?

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