Vegetarian Nut Loaf
Discover the ultimate comfort food with this Vegetarian Nut Loaf recipe—a hearty, flavor-packed alternative to traditional meatloaf that's perfect for vegetarians and crowd-pleasers alike! Loaded with finely chopped walnuts, cashews, savory mushrooms, and vibrant vegetables like carrot, celery, and onion, this nut loaf is rich in texture and taste. Bound together with eggs, breadcrumbs, and a touch of grated cheddar cheese, it offers a satisfying blend of nuttiness and umami flavor enhanced by dried herbs like thyme and rosemary. Topped with a tangy spread of tomato ketchup or chutney, this golden-baked loaf is a delicious centerpiece for holiday dinners or a cozy weeknight meal. Quick to prep in just 20 minutes and baked to perfection in under an hour, this recipe serves six and pairs wonderfully with roasted vegetables or a fresh side salad. Keywords: Vegetarian Nut Loaf, vegetarian comfort food, veggie loaf, holiday vegetarian recipes, nut-based recipes.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 medium Carrot, grated
- 1 stalk Celery stalk, finely diced
- 200 grams Mushrooms, finely chopped
- 100 grams Walnuts, finely chopped or ground
- 100 grams Cashews, finely chopped or ground
- 1 cup Breadcrumbs
- 1 cup Cheddar cheese, grated
- 2 large Eggs
- 0.25 cup Milk
- 1 tablespoon Soy sauce
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Tomato ketchup or chutney (for topping)
Instructions
Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3-5 minutes.
Add the garlic, carrot, celery, and mushrooms to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are softened and most of the liquid has evaporated.
Remove the skillet from heat and let the vegetable mixture cool slightly.
In a large mixing bowl, combine the walnuts, cashews, breadcrumbs, grated cheese, eggs, milk, soy sauce, dried thyme, dried rosemary, salt, and pepper.
Add the cooled vegetable mixture to the bowl and mix everything thoroughly until well combined.
Transfer the mixture to the prepared loaf pan, pressing it down firmly to ensure it holds its shape.
Spread the tomato ketchup or chutney evenly over the top of the loaf.
Bake in the preheated oven for 50-60 minutes, or until the loaf is golden brown and firm to the touch.
Remove the nut loaf from the oven and let it cool in the pan for at least 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.3 g | 247% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 5055 mg | 220% | |
| Total Carbohydrate | 184.0 g | 67% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 44.9 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 1293 mg | 99% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3281 mg | 70% | |
*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.
