Vegetarian Mushroom Walnut Meatloaf Recipes
MUSHROOM WALNUT LOAF(VEGETARIAN MEATLOAF) COPYCAT FROM THE SPOT
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
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
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
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
VEGETARIAN MEATLOAF (VEGAN)
This is a recipe that mimics the traditional dish in color, texture and even taste. I got it from Vegetarian Times, October, 1995. They called it "Un-Meat Loaf" Helpful Hints: Refrigerating overnight firms up the loaf for easy slicing. Oat-walnut-mushroom mixture may require more or less cooking and you may need more or fewer bread crumbs, both depending on moisture content of oats. Variations: Try adding 1 cup fresh or frozen corn kernels instead of carrots, or add a splash of red wine or hot sauce. Substitute other varieties of mushrooms for the baby portabellas.
Provided by cshipley10
Categories Vegetable
Time 1h25m
Yield 1 meat loaf, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil. Add onion; sauté over medium to medium-low heat until caramelized, about 15 minutes, stirring occasionally. Transfer to a large mixing bowl; set aside.
- In same skillet over medium heat, add remaining oil and walnuts, sauté 3 minutes. Add oats; sauté 3 minutes, stirring. Add mushrooms, broth and garlic; reduce heat to low. Cook until stock is absorbed and mushrooms are soft, 6 to 10 minutes.
- While oat mixture cooks, add carrot, mustard, tomato paste, sauce or ketchup, and soy sauce. Add oat mixture to bowl with onion; set aside.
- Purée tofu and arrowroot in blender or food processor until smooth; add to bowl with oat-carrot mixture, add breadcrumbs, and mix well.
- Pour mixture into oiled or nonstick 9 x 5 x 2¼ inch loaf pan, shape into loaf. Bake 40 minutes. Let stand 30 minutes before slicing.
Nutrition Facts : Calories 242.1, Fat 17.3, SaturatedFat 1.6, Sodium 392.2, Carbohydrate 17.1, Fiber 3.3, Sugar 3.5, Protein 8
VEGETARIAN MUSHROOM-WALNUT MEATLOAF
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
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
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