Carrot Mushroom Loaf
Discover the perfect balance of hearty and wholesome with this Carrot Mushroom Loaf, a deeply satisfying vegetarian dish packed with flavor and nutrition. Featuring a savory blend of shredded carrots, earthy mushrooms, rolled oats, and breadcrumbs, this loaf is enhanced with aromatic garlic, onions, and a touch of dried thyme and paprika for a hint of warmth. Bound together with eggs and a splash of milk, and enriched with soy sauce for umami depth, this recipe bakes beautifully into a golden, sliceable loaf. Ready in just over an hour, it’s an ideal centerpiece for a family dinner or a plant-based holiday gathering. Serve it warm with your favorite gravy or a crisp side salad for an irresistibly comforting meal that everyone will love. Perfect for those seeking healthy, vegetarian, or meal-prep-friendly options!
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Recipe Information
Ingredients
- 2 cups (shredded) Carrots
- 2 cups (finely chopped) Mushrooms
- 1 medium (finely chopped) Onion
- 2 cloves (minced) Garlic
- 2 tablespoons Olive oil
- 1 cup Rolled oats
- 1 cup Breadcrumbs
- 2 large Eggs
- 0.5 cup Milk
- 2 tablespoons Soy sauce
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) and grease a standard loaf pan or line it with parchment paper.
Heat the olive oil in a large skillet over medium heat. Add the onions and garlic, and sauté for 2-3 minutes until fragrant.
Add the chopped mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Transfer the cooked mushroom mixture to a large mixing bowl. Add the shredded carrots, rolled oats, breadcrumbs, eggs, milk, soy sauce, dried thyme, paprika, salt, and black pepper.
Stir the mixture until thoroughly combined. The consistency should be sticky but firm. If it's too dry, add a splash of milk; if it's too wet, sprinkle in more breadcrumbs.
Scoop the mixture into the prepared loaf pan, pressing it down firmly and smoothing out the top with a spatula.
Bake in the preheated oven for 50 minutes or until the top is golden brown and the loaf feels set.
Remove the loaf from the oven and let it cool in the pan for 10-15 minutes. Carefully remove it from the pan and transfer to a cutting board.
Slice the loaf into thick pieces and serve warm. Pair it with your favorite gravy or a side salad for a complete meal.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 710 mg | 31% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 4.1 g | 14% | |
| Total Sugars | 6.0 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 424 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
