Crunchy Vegetarian Nut Loaf
Indulge in the hearty, flavorful goodness of a *Crunchy Vegetarian Nut Loaf*, a wholesome centerpiece that's perfect for meatless dinners or special occasions. This protein-packed recipe combines earthy mushrooms, nutrient-rich brown rice, and a medley of chopped walnuts, almonds, and pecans for a satisfying crunch in every bite. Sautéed vegetables like onion, carrot, and celery lend a subtle sweetness, while aromatic herbs like thyme and rosemary enhance its savory depth. Bound together with eggs and seasoned with soy sauce and tomato paste, this loaf bakes to golden perfection, with the option of a tangy ketchup glaze for added flair. Ready in just over an hour, this vegetarian delight pairs beautifully with fresh salads, roasted veggies, or a drizzle of rich gravy for a truly comforting meal. Plus, it’s a great make-ahead dish that slices neatly for easy serving, making it a reliable crowd-pleaser for gatherings or weeknight dinners alike!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Carrot, grated
- 1 stalk Celery, finely diced
- 1 cup Mushrooms, finely chopped
- 1 cup Cooked brown rice
- 1 cup Bread crumbs
- 1.5 cups Mixed nuts (walnuts, almonds, pecans), roughly chopped
- 2 large Egg
- 2 tablespoons Soy sauce
- 1 tablespoon Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary, crushed
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Ketchup (optional, for topping)
Instructions
Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper, leaving some overhang for easy removal.
Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
Add the garlic, grated carrot, diced celery, and chopped mushrooms to the skillet. Cook for another 5-7 minutes until the vegetables are tender and any excess moisture has evaporated.
In a large mixing bowl, combine the cooked vegetables from the skillet, cooked brown rice, bread crumbs, and mixed nuts.
In a separate small bowl, beat the eggs. Add the soy sauce, tomato paste, dried thyme, dried rosemary, salt, and black pepper to the beaten eggs, and mix well.
Pour the egg mixture into the large mixing bowl with the vegetables, rice, and nuts. Stir until all ingredients are well combined and form a cohesive mixture.
Transfer the mixture into the prepared loaf pan, pressing it down evenly to ensure a compact loaf. If desired, spread ketchup over the top of the loaf for a glaze.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the loaf feels firm to the touch.
Remove the nut loaf from the oven and allow it to cool in the pan for 10 minutes. Use the parchment paper overhang to lift the loaf out of the pan and transfer to a cutting board.
Slice the nut loaf into portions and serve warm. Pair with a fresh salad, roasted vegetables, or a savory gravy for a complete meal.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 653 mg | 28% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 5.7 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 489 mg | 10% | |
*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.
