Cashew and Mushroom Loaf
Discover the perfect harmony of earthy flavors and wholesome textures with this Cashew and Mushroom Loaf, a satisfying plant-based centerpiece that's both hearty and delicious. Packed with protein-rich raw cashews, savory button mushrooms, and aromatic herbs like thyme and smoked paprika, this recipe blends nutrient-dense ingredients into a cohesive, flavorful loaf. The flaxseed and water mixture acts as a natural binder, creating a firm yet tender texture, while oats and breadcrumbs add subtle crunch. This vegan-friendly loaf is baked to golden perfection and makes a versatile main course, ideal for pairing with your favorite vegan gravy or serving alongside roasted vegetables. With a prep time of just 20 minutes and an impressive presentation, this dish is perfect for holiday tables or weeknight dinners alike.
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Recipe Information
Ingredients
- 1.5 cups Raw cashews
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 cups Button mushrooms, finely chopped
- 1 medium Carrot, grated
- 0.25 cup Fresh parsley, chopped
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 2 tablespoons Soy sauce
- 1 cup Oats (quick-cooking or rolled)
- 0.5 cup Breadcrumbs
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (180°C). Line a loaf pan with parchment paper or lightly grease it.
Prepare a flaxseed mixture by combining the ground flaxseed with 5 tablespoons of water in a small bowl. Let it sit for 5 minutes until it thickens.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the chopped mushrooms and grated carrot, and cook for 5-6 minutes until the mushrooms release their moisture and the mixture begins to dry slightly.
Remove the skillet from heat and stir in the parsley, thyme, smoked paprika, and soy sauce. Let the mixture cool slightly.
In a food processor, pulse the cashews until they are roughly chopped. Be careful not to over-process into a paste.
Add the cashews to a large mixing bowl along with the mushroom mixture, oats, breadcrumbs, flaxseed mixture, salt, and black pepper.
Mix everything thoroughly until the ingredients are well combined and hold together when pressed. If the mixture feels too dry, you can add a tablespoon of water at a time until it holds its shape.
Press the mixture firmly into the prepared loaf pan, smoothing out the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until the loaf is firm and lightly browned on top.
Remove the loaf from the oven and allow it to cool in the pan for 10 minutes before carefully turning it out onto a cutting board.
Slice and serve warm as a main dish or alongside your favorite gravy or sauce.
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 605 mg | 26% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 5.3 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 705 mg | 15% | |
*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.
