Mushroom Nut Loaf Gluten Free
Savor the earthy, hearty goodness of this Mushroom Nut Loaf—completely gluten-free and packed with plant-based protein and flavor! This wholesome recipe combines finely chopped mushrooms, crunchy walnuts or almonds, and aromatic herbs like thyme and rosemary to create a perfectly moist and satisfying loaf. Ground flaxseed acts as a clever egg substitute, while gluten-free breadcrumbs and chickpea flour bring structure to this delightful meatless main dish. Easy to prepare and bake in under an hour, this loaf is perfect for dinner parties, potlucks, or a cozy family meal. Serve it warm with a side of roasted vegetables or drizzled with your favorite gluten-free gravy for a nourishing treat that everyone will love. Ideal for those seeking gluten-free and vegetarian comfort food with a gourmet twist!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 3 cups Mushrooms, finely chopped
- 1 large Carrot, grated
- 1 Celery stalk, finely chopped
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 1 cup Walnuts or almonds, finely chopped
- 1 cup Gluten-free breadcrumbs
- 0.5 cup Chickpea flour
- 2 tablespoons Tamari (gluten-free soy sauce)
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a standard loaf pan with parchment paper or grease it lightly with olive oil.
In a small bowl, combine the ground flaxseed and water. Stir well and let it sit for about 5 minutes to form a gel-like mixture (this acts as an egg substitute).
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened.
Add the mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the moisture from the mushrooms evaporates and they begin to brown.
Stir in the grated carrot and chopped celery. Cook for another 3-4 minutes until the vegetables are tender. Remove the skillet from heat and let the mixture cool slightly.
In a large mixing bowl, combine the flaxseed mixture, cooked vegetable mixture, chopped nuts, gluten-free breadcrumbs, chickpea flour, tamari, dried thyme, dried rosemary, salt, and black pepper. Mix well with a wooden spoon or your hands until it forms a cohesive mixture.
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 slightly golden on top.
Remove the loaf from the oven and let it cool in the pan for 10-15 minutes. Gently lift it out of the pan using the parchment paper or by turning it out carefully.
Slice and serve the mushroom nut loaf warm. Pair with a side salad, roasted vegetables, or your favorite gluten-free gravy for a complete meal.
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 670 mg | 29% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 5.5 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 558 mg | 12% | |
*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.
