Mushroom Walnut Loafvegetarian Meatloaf Copycat From The Spot Recipes

MUSHROOM WALNUT LOAF(VEGETARIAN MEATLOAF) COPYCAT FROM THE SPOT

Mushroom Walnut Loaf(Vegetarian Meatloaf) Copycat from the Spot image

I was a vegetarian about 10 years ago and I was always trying to find good creative vegetarian dishes. My husband took me to this vegetarian restaurant called The Spot in Hermosa Bch., CA. The food there was AWESOME! They had a cookbook and I bought it! This is one of the recipes in it. I made it years ago and it was FAB! Serve this with the Mushroom Walnut Gravy that I will post next. You don't have to be vegertarian to enjoy this dish! Actually I prefer this over regular meatloaf. =)

Provided by SoCalCookerGal

Categories Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

6 eggs, beaten
1 1/2 cups raw walnuts, chopped
4 cups rennetless cheddar cheese, shredded
2 1/4 cups fresh mushrooms, sliced
3/4 cup onion, chopped small
1 1/2 teaspoons granulated garlic
1 1/2 tablespoons tamari soy sauce
3 1/2 cups cooked brown rice

Steps:

Preheat oven to 350 degrees.
In a large bowl combine all the ingredients and mix well.
Pour into a 9 x 13 baking pan. Bake for 45 minutes.
Serve with mushroom walnut gravy.

VEGETARIAN MUSHROOM-WALNUT MEATLOAF

Vegetarian Mushroom-Walnut Meatloaf image

This is a different and delicious veggie meatloaf that's a nice diversion from the basic soy protein based veggie meatloaf recipes out there.

Provided by Rachel Wolkofsky Pollack

Categories Vegetarian Recipes

Time 1h55m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
12 ounces crimini mushrooms, chopped
1 small red onion, finely diced
1 red bell pepper, seeded and diced
1 tablespoon ground sage
1 ¼ cups cooked brown rice
½ cup walnuts, finely chopped
1 envelope onion soup mix
1 cup oat bran
1 cup wheat germ
2 egg whites, lightly beaten
1 teaspoon Worcestershire sauce
2 teaspoons prepared mustard

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
Heat the olive oil in a large skillet over medium heat. Stir in the mushrooms, onions, and bell pepper; cook until the onion is transparent, about 5 minutes. Sprinkle sage over the vegetables, and cook until vegetables are soft, about 5 minutes more. Transfer vegetables to a large mixing bowl.
Stir the rice, walnuts, onion soup mix, oat bran, wheat germ, egg whites, Worcestershire sauce, and mustard into the mushroom mixture until thoroughly blended. Spoon into prepared loaf pan, pressing down mixture with a spatula to flatten top.
Bake in preheated oven for 1 hour. Let rest 10 minutes before slicing.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 59.3 g, Fat 12.8 g, Fiber 9.2 g, Protein 16 g, SaturatedFat 1.7 g, Sodium 468 mg, Sugar 2.4 g

MUSHROOM WALNUT GRAVY COPYCAT FROM THE SPOT NATURAL FOOD RESTAUR

Mushroom Walnut Gravy Copycat from the Spot Natural Food Restaur image

This is the recipe that goes with the Mushroom Walnut loaf. However you can also serve this with steamed vegetables or brown rice or whatever you like.

Provided by SoCalCookerGal

Categories Sauces

Time 25m

Yield 5 cups

Number Of Ingredients 7

Ingredients

4 cups water
2 tablespoons onions, chopped
1/4 teaspoon granulated garlic
2 tablespoons Braggs liquid aminos
2 tablespoons tamari soy sauce
1/2 cup mushrooms, and or 1/2 cup walnuts, chopped
3 1/2 tablespoons cornstarch mixed in with 1/4 cup water

Steps:

In a large saucepan, combine water, onions, garlic, aminos, tamari mushrooms and walnuts. Bring this mixture to a boil.
Seperately mix the cornstarch and the 1/4 cup water and slowly add this mixture to the sauce.
Cook over low heat, stirring frequently, until the sauce thickens. About 10 minutes.
Serve this with the mushroom walnut loaf or over steamed brown rice.

Nutrition Facts : Calories 8, Sodium 406.7, Carbohydrate 1.1, Fiber 0.2, Sugar 0.4, Protein 1

MUSHROOM-WALNUT LOAF (GARDEN LOAF)

Mushroom-Walnut Loaf (Garden Loaf) image

I cook the brown rice with a little toasted sesame oil to give it a nutty flavor. I love this recipe. It freezes well and easily reheats. Sometimes I add cooked sausage to the recipe, if I feel like having some meat that week. Otherwise, it's a hearty, satisfying recipe. Serve with mushroom-walnut gravy or my favorite savory sauce.

Provided by Delish! Trish

Categories Everyday Cooking Vegetarian

Time 1h

Yield 12

Number Of Ingredients 8

Ingredients

3 ½ cups cooked brown rice
6 eggs, beaten
4 cups shredded Cheddar cheese
2 ½ cups sliced fresh mushrooms
1 ½ cups chopped raw walnuts
¾ cup finely chopped onion
1 ½ tablespoons tamari
1 ½ teaspoons garlic powder

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine cooked rice, beaten eggs, Cheddar cheese, mushrooms, walnuts, onion, tamari, and garlic powder in a large bowl and mix well. Pour into a 9x13-inch baking pan.
Bake in the preheated oven until set, about 45 minutes.

Nutrition Facts : Calories 357.9 calories, Carbohydrate 17.6 g, Cholesterol 132.5 mg, Fat 25.3 g, Fiber 2.3 g, Protein 17 g, SaturatedFat 9.7 g, Sodium 396.6 mg, Sugar 1.4 g

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