Project Description

Savory Nut Loaf

This loaf is packed with flavor and holds together well– an absolutely delicious main dish for vegans and omnivores alike! Enjoy it topped with mushroom gravy or cranberry sauce. An excellent choice as a centerpiece to a plant-based Thanksgiving banquet.

  • 2 cups unsalted mixed nuts (with no peanuts)

  • 1 cup crimini mushrooms, roughly chopped

  • 1 medium onion, roughly chopped

  • 2 sticks celery, roughly chopped

  • 1 cup grated carrot

  • 2 Tbsp olive oil

  • 1 tsp garlic crushed

  • ¼ cup tomato paste

  • 2 Tbsp tamari

  • 1 2/3 cups panko breadcrumbs

  • 2 Tbsp ground flaxseed meal

  • 1 tsp garlic powder

  • ¼ cup parsley, finely chopped


Preheat oven to 350°F. Line a 9×5 loaf pan with parchment paper so there is overhang on either side. Place nuts in a food processor and process until finely chopped. Transfer nuts to a mixing bowl and set aside. Place mushrooms, onion and celery in food processor and pulse until finely chopped. Heat olive oil in a skillet and saute’ onion, garlic, and chopped mushroom mixture for 2 minutes. Add tomato paste and tamari. Sauté 2 minutes.

Add breadcrumbs, flaxseed, garlic powder and parsley to the mixed nuts and stir. Add cooked veggie mixture and mix into a thick dough. Transfer to the loaf pan and press down. Bake 50 minutes. Let cool for 10 minutes, then lift the loaf out of the pan using the overhanging parchment paper. Slice and serve. Delicious with mushroom gravy!