Imagine a dish that transforms humble ingredients into a culinary masterpiece that will make even die-hard meat lovers question everything they know about vegan cooking. This Mushroom and Broccoli Nut Loaf isn't just a recipe—it's a revelation that combines earthy mushrooms, tender broccoli, and crunchy walnuts into a protein-packed meal that's both satisfying and incredibly delicious. Prepare to embark on a flavor journey that will redefine your perception of plant-based cuisine!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Vegan
Serves: 6 servings
Ingredients
- 1 cup rolled oats
- 1/2 cup chopped walnuts
- 1/2 cup breadcrumbs
- 1 small onion, chopped
- 2 cups mixed mushrooms, sliced
- 2 cups broccoli florets
- 1/4 cup nutritional yeast
- 1 tablespoon tomato paste
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a loaf pan with parchment paper, allowing some overhang for easy removal.
- In a large skillet, heat a small amount of olive oil over medium heat. Sauté the chopped onions until they become translucent and soft, approximately 3-4 minutes.
- Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5-6 minutes.
- Steam the broccoli florets for 3-4 minutes until they are bright green and slightly tender, then roughly chop them into smaller pieces.
- In a large mixing bowl, combine the rolled oats, chopped walnuts, breadcrumbs, nutritional yeast, salt, and pepper. Mix thoroughly.
- Add the sautéed mushrooms, chopped broccoli, and tomato paste to the dry ingredients. Mix well, ensuring all ingredients are evenly distributed.
- If the mixture seems too dry, add a small amount of vegetable broth or water to help bind the ingredients.
- Transfer the mixture to the prepared loaf pan, pressing it down firmly and smoothing the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the loaf is firm to the touch.
- Remove from the oven and let the loaf cool in the pan for 10-15 minutes before using the parchment paper to lift it out.
- Slice and serve warm with a side salad or your favorite vegan gravy.
Tips
- For maximum flavor, use a mix of fresh mushrooms like shiitake, cremini, and oyster mushrooms to add depth and complexity.
- Toast your walnuts before chopping to enhance their nutty flavor and add extra crunch.
- If the mixture feels too dry, don't hesitate to add vegetable broth gradually—moisture is key to a tender loaf.
- Use parchment paper overhang as your secret weapon for easy, mess-free removal from the pan.
- Let the loaf rest for at least 10 minutes after baking to help it set and make slicing easier.
- Experiment with herbs like thyme or rosemary mixed into the dry ingredients for an additional flavor boost.
- Serve with a homemade vegan gravy or a fresh, zesty salad to complement the loaf's rich, savory profile.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 12g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 0mg
