Vegetarian Mushroom Walnut Meatloaf Recipes

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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

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

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

VEGETARIAN MEATLOAF (VEGAN)



Vegetarian Meatloaf (Vegan) image

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

3 tablespoons canola oil
1 large onion, diced
1 cup walnuts, chopped
1 cup rolled oats (not instant variety)
10 baby portabella mushrooms, sliced
2 cups vegetable broth
2 garlic cloves, minced
1 cup carrot, grated (about 2 medium)
3 tablespoons Dijon mustard
4 tablespoons tomato paste or 4 tablespoons tomato sauce
2 tablespoons soy sauce
12 ounces tofu, drained
2 tablespoons cornstarch
2 1/2 cups whole wheat breadcrumbs

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



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

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

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Top Asked Questions

Is mushroom walnut meatless Loaf vegan?
This Mushroom-Walnut Meatless Loaf w/ Ketchup Glaze is hearty, healthy & full of flavor. It will keep the vegans & non-vegans at the table together.
Why meatless loaf with mushrooms?
So a Meatless Loaf was in my future. I made this Meatless Loaf with mushrooms to capture that “meaty” texture, and I used most of the same veggies, herbs & spices of a classic meatloaf recipe. You won't be missing a thing! Mushrooms will do the trick every time, and I use them often to replace the meat-like texture.
How do you make walnut meat?
Walnut Meat (aka raw nut meat) is a fantastic, healthy alternative vegan faux ground meat made with walnuts, mushrooms and spices. It’s quick, easy and amazingly delicious! Pulse to combine: Simply add the walnuts, mushrooms, tamari and spices to the bowl of a food processor. Pulse a few times until just combined and crumbly.
How do you make ketchup glaze for meatloaf?
Add the sautéed veggies, flax egg and to a large bowl with the rice, potatoes, oats, tomato paste, Worcestershire, salt, and pepper. Combine well. Transfer to a lined loaf pan and press down firmly so it molds into pan. Top with ketchup glaze and bake to perfection. How do you make ketchup glaze for meatloaf? It's really easy!

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