“Enough” is a feast. ~Buddhist Proverb
With more and more people turning to plant-based meals I thought I’d share a recipe for a delicious meatless main for your holiday table this year. It’s hearty, filling and full of earthy, umami flavor. Make sure to serve it with your favorite gravy- or try it with this Mushroom Gravy – especially good here-double the mushrooms!
It starts with toasting the walnuts. You can do this in the oven or on the stovetop.
In an extra-large skillet, saute onion, celery, and carrots.
Add a pound of mushrooms.
Saute over medium heat until the mushrooms release all their liquid, about 15-20 minutes.
Covering the pan will help this happen faster.
Then let all the liquid cook off. Deglaze with a splash of wine if you like, cooking it completely off.
Stir in a tablespoon of miso paste for depth.
Add a couple tablespoons of whole grain mustard.
Pulse the toasted walnuts into the size of a lentil.
Pulse the mushroom filling.
A little texture is nice here.
Then mix it all together.
Stir in some oats (or you could also use cooked rice or even fresh bread crumbs).
Sometimes I add cheese, sometimes I leave it out. Both work.
The recipe is quite forgiving.
Mix it all together into a thick batter.
Spread out the mushroom roast filling.
Bake in a 375F oven until puffed and golden, about 30- 35 minutes.
See the very slight dome? This is how you can tell the eggs are cooked all the way through to the middle.
It’s subtle but telling.
Loosen the sides with a knife and flip onto a platter ( or cover with foil and keep warm until serving).
While the mushroom roast is baking make some gravy.
Here I’ve made a mushroom gravy– doubling up the mushrooms.
Or make your favorite version of gravy.
You could also use a ketchup-like glaze or BBQ sauce for the top if you prefer a “meatloaf” style roast.
Right before serving pour the warm mushroom gravy over top of the Mushroom Loaf and sprinkle with pomegranate seeds.
Not only do the pomegranate seeds make this pop visually – they really add a bright lovely flavor and texture to the finished dish. You can of course serve the gravy and seeds on the side as well.
Can this be made ahead?
Yes, the roast reheats wonderfully at 350F.
Can this be made vegan?
I haven’t tried but I suspect you could substitute flax eggs for the eggs and leave out the cheese.
More meatless mains you may like:
- Mushroom Wellington with Rosemary and Pecans
- Teriyaki Mushroom Lettuce Wraps
- Roasted Portobello Mushrooms with Walnut Coffee Sauce
- Butternut Lasagna with Mushrooms and Sage
- Indian Shepherds Pie
- Creamy Mushroom Soup
Wherever this finds you this year, I wish you a very love-filled Thanksgiving.
Sagey Mushroom Walnut Roast- a savory, hearty vegetarian main dish, perfect for the holiday table.
- 2 cups walnuts, toasted
- 2 tablespoons olive oil or butter
- one large onion, diced
- 1 1/2 cup celery, diced
- 1 1/2 cup carrots, very thinly sliced half-moons (no need to peel)
- 1 lb mushrooms- cremini, portobello, button, shiitake or a mix, (5–6 cups sliced )
- 4 cloves garlic, rough chopped
- 1 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon fresh sage leaves, chopped (or sub thyme)
- 1 tablespoon miso paste
- 2 tablespoons whole-grain mustard
- 3 large eggs
- 1 1/2 cups oats
- optional: 3/4 cup cottage cheese and/or 3/4 cup grated cheese- cheddar, jack, mozzarella
- Preheat oven 375F
- WALNUTS: Toast in an extra-large skillet on the stove, over medium-low heat until golden a fragrant, set aside. ( You can also toast on a sheet pan in a 350F oven for 15-16 mins.)
- MUSHROOM FILLING: In an extra-large skillet heat oil over medium heat. Saute the onion 2-3 minutes, add celery and carrots, and saute 5-6 more minutes until they begin to soften. Add mushrooms, garlic, salt, pepper, and sage. Saute until mushrooms release all their liquid, 10-15 minutes, covering with a lid for a few minutes to get this going. Remove lid, continue cooking off all the liquid. Feel free to deglaze with a splash of wine (or skip it) cooking it all off. Cook until the mushrooms are no longer liquidy– make a well in the middle and add the miso paste, stirring it in. You’ll know you are close when they begin sticking to the pan. You really want these dry as possible. Turn off the heat.
- Prepare your loaf pan, lining with parchment and oiling the narrow ends.
- Mix filling: In a food processor, pulse the walnuts into lentil size and smaller. Place in a large bowl. Pulse the mushroom mixture- leaving a little texture here too. Place in the bowl. Add the mustard, eggs, and oats. Give a good stir.
- BAKE: Pour the mixture into the loaf pan and place on the middle rack of the 375 F oven until puffed and golden, 35-45 minutes. Check at 30 minutes, rotating the loaf pan if need be. (Adding the cottage cheese may increase baking time by 10-15 minutes.) The loaf is done when slightly puffed and internal temp reaches 165F.
- GRAVY: While it is baking make the gravy- this Mushroom gravy is nice or use your favorite!
- You will know the loaf is done when it puffs up slightly in the middle- indicating the eggs are cooked all the way through. Let it rest five minutes before flipping onto a platter, loosening the 2 edges with a knife (or keep it warm in the loaf pan with foil- until serving).
- Ladle the warm gravy over top and sprinkle with pomegranate seeds. Garnish with fresh sage leaves on the platter.
- Serve with mashed potatoes.
I’ve also made this cheese with good results. The cheese does a nice richness here though. But good either way.
KETCHUP GLAZE: You can bake this like meatloaf with a ketchup glaze or BBQ Sauce instead of serving with gravy: Mix 1/2 cup ketchup or BBQ sauce (or a combination) with 1 tablespoon maple syrup and 1 tablespoon apple cider vinegar. Spread a little in the bottom of the loaf pan, and remaining over the top.
Leftovers make for a tasty vegetarian “meatloaf” sandwich!
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