This amazing vegetarian nut loaf is a blast of umami, and was first made for me by my good friend Catie Rasmussen of Roots of Space. It is a glorious meal in and of itself, and is also a great addition to your Thanksgiving feast. It requires a decent amount of prep time, so plan accordingly. This recipe is also very forgiving and customizable. Feel free to try different cheeses, a mix of mushrooms, or vary any ingredient that you see fit. I’m just about to start prepping one myself for our family’s Thanksgiving dinner. Enjoy!


2 tbs butter or oil
1 onion diced
2 C chopped mushrooms
2 cloves garlic minced
1 small green pepper chopped
1 tsp thyme, savory & margoram
1/2 tsp sage
salt & pepper
1 1/2 C cooked brown rice
1 1/2 C walnuts chopped
1/2 C cashews chopped
4 eggs
3/4 lb graded cheese
1/4 C fresh herbs

Heat butter & onions. Add shrooms, garlic, green pepper, dried herbs, salt & pepper and saute. Transfer to large bowl and add remaining ingredients. Mix well.
Line bottom and sides of 9″ loaf pan with parchment. Leave 3″ overhang on long sides to fold over loaf. Coat with butter or spray. Pour mixture into pan, tamp down, and fold over parchment.
Bake 1 hour @ 350.
Let sit 5-10 minutes before serving.













2-2 1/2 C vegetable stock
2-4 tbs nutritional yeast
1/4 C unbleached white four
5 tbs sesame or light olive oil
2 tbs soy sauce or braggs
1 tbs butter
2 tsp dijon mustard
fresh pepper
1 clove garlic pounded
1/4 C sherry

Heat veg. stock in sauce pan. Brown yeast and flour in separate pan. Add oil & butter to yeast and flour. Cook for 5 minutes.
Whisk in boiling stock. Simmer 20 minutes.

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Categories: Recipes

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