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nut loaf slices on a thanksgiving plate

Nut Roast (Vegetarian Main Course)

Course: Main Course
Cuisine: American
Keyword: nut roast
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 slices
Calories: 250kcal
Author: Megan Gilmore
This easy Nut Roast makes a delicious vegetarian main course. Walnuts and pecans add the perfect texture and heartiness to this loaf, without using tofu, and eggs help to bind it while also adding filling protein to the dish.
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Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion , chopped
  • 1 pound mushrooms (I used a mix of cremini and shiitake)
  • 2 cloves garlic , minced
  • 3/4 cup walnut halves
  • 1/2 cup pecan halves
  • 1 cup pre-cooked brown rice
  • 1 cup grated parmesan cheese
  • 2 eggs
  • 1/4 cup freshly chopped parsley
  • 1 tablespoon fresh thyme leaves (or 2 teaspoons dried)
  • 3/4 teaspoon salt
  • freshly ground black pepper

Instructions

  • Preheat the oven to 375ºF and line a 9-inch by 5-inch loaf pan with parchment paper. (I like to spray the pan with a bit of oil first, to help the parchment stay in place.) Heat the olive oil in a large skillet over medium-high heat, and saute the onion until soft and translucent, about 5 minutes.
  • While the onion is cooking, quickly process the mushrooms in a food processor fitted with an "S" blade to break them down into an almost rice-like texture. Add the mushrooms and garlic to the onion in the skillet, and saute until the liquid from the mushrooms evaporates, about 8 more minutes.
  • While everything is cooking, pulse the walnuts and pecans in the food processor (no need to rinse it after chopping the mushrooms) until they resemble a coarse flour.
  • Transfer the ground nuts to a large bowl, along with the cooked brown rice, parmesan, eggs, parsly, thyme, salt, and 5-6 grinds of fresh black pepper. Add in the cooked mushroom mixture, and stir well to combine.
  • Transfer the mixture to the prepared loaf pan, and use a spatula to smooth the top. Cook the loaf at 375ºF until the top is golden and firm, about 45 to 60 minutes. Let it cool for at least 15 minutes before removing the loaf from the pan, then slice and serve.
  • Leftovers can be stored in an airtight container in the fridge for up to 4 days. The leftover loaf makes a great stuffing/filling for roasted squash, if you want to repurpose the dish!

Video

Nutrition

Calories: 250kcal | Carbohydrates: 12g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 58mg | Sodium: 429mg | Potassium: 330mg | Fiber: 3g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 4mg | Calcium: 172mg | Iron: 1mg