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Savory Mushroom Nut Loaf

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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.

Ingredients

Scale
  • 2 cups mushrooms, finely chopped
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 cup walnuts or mixed nuts, toasted and chopped
  • 1 cup cooked lentils or brown rice
  • 3/4 cup oats or breadcrumbs
  • 2 tbsp soy sauce or tamari
  • 2 tbsp tomato paste
  • 1 tsp fresh thyme or rosemary, chopped
  • Salt and pepper, to taste
  • 2 tbsp ground flaxseed mixed with 5 tbsp water (or 2 eggs)
  • 1/4 cup ketchup or tomato glaze (optional, for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a loaf pan and set aside.
  2. Heat olive oil in a skillet. Sauté onions and garlic until translucent. Add mushrooms and cook until browned and all moisture evaporates.
  3. In a small bowl, mix ground flaxseed with water and let sit for 5 minutes.
  4. In a large mixing bowl, combine sautéed vegetables with nuts, lentils, oats, tomato paste, soy sauce, herbs, and flax egg. Season with salt and pepper. Mix well.
  5. Transfer mixture into prepared loaf pan, pressing down firmly. Spread ketchup or glaze on top, if using.
  6. Bake for 45–50 minutes, until loaf is firm and slightly pulling from the sides.
  7. Cool for 10–15 minutes before slicing. Serve warm or at room temperature.

Notes

  • Ensure mushroom mixture is cooked dry to avoid a soggy loaf.
  • Pulse mixture in a food processor briefly for a firmer texture.
  • Add extra herbs or spices for flavor variation.
  • Let loaf rest before slicing to firm up fully.

Nutrition

Keywords: vegetarian meatloaf, mushroom nut roast, lentil loaf, holiday vegetarian main, plant-based dinner

Find it online: https://yumcove.com/savory-mushroom-nut-loaf/