Sagey Mushroom Walnut Roast- a savory, hearty vegetarian main dish, perfect for the holiday table. Make this ahead and serve with Mushroom gravy and Mashed Potatoes. 

Sagey Mushroom Walnut Roast- a savory, hearty vegetarian main dish, perfect for the holiday table. #nutloaf #mushroomloaf #vegetariandinner“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!

 Sagey Mushroom Walnut Roast | 60-Sec Video 

How to make Mushroom Roast

toasting the almonds

Step One:

It starts with toasting the walnuts. You can do this in the oven or on the stovetop.

Feel free to substitute pecans!

sautéing veggies

Step Two:

In an extra-large skillet, saute onion, celery, and carrots.

slicing mushrooms

Add a pound of mushrooms.

sautéing mushrooms

Saute over medium heat until the mushrooms release all their liquid, about 15-20 minutes.

Covering the pan will help this happen faster.

steam the veggies

Step Three:

Then let all the liquid cook-off.  Deglaze with a splash of wine if you like, cooking it completely off.

sautéing mushrooms

Step Four:

Season. Stir in a tablespoon of miso paste for depth. Add a couple tablespoons of whole grain mustard.

Step Five:

Pulse the toasted walnuts into the size of a lentil.

pulse the mushrooms in food processor

Step six:

Pulse the mushroom filling.

pulse the mushrooms in food processor

A little texture is nice here.

pulsing the filling

Step seven:

Then mix it all together.

mix the batter

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.

Step Eight

Bake! Line a Loaf pan with parchment, spraying the two ends with spray olive oil.

prepare the loaf pan

Spread out the mushroom roast filling.

place in the loaf pan

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.

bake until puffed

Loosen the sides with a knife and flip onto a platter ( or cover with foil and keep warm until serving).

flip the loaf

Step Nine:

While the mushroom roast is baking make the 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.

A simple recipe for Mushroom Gravy! Delicious and Flavorful with depth and complexity, use this on mashed potatoes, biscuits or stuffing. Vegan and GF adaptable!


Right before serving pour the warm mushroom gravy over top of the Mushroom Loaf and sprinkle with pomegranate seeds.

A savory vegetarian main dish, this Sagey Mushroom Walnut Roast ( aka Nut Loaf) is a beautiful addition to your holiday table. #nutloaf #mushroomloaf

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.

A savory vegetarian main dish, this Sagey Mushroom Walnut Roast ( aka Nut Loaf) is a beautiful addition to your holiday table. #nutloaf #mushroomloaf

Can Mushroom Roast 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.

A savory vegetarian main dish, this Sagey Mushroom Walnut Roast is a beautiful addition to your holiday table. #nutloaf #mushroomloaf

More meatless mains you may like:

  1. Mushroom Wellington with Rosemary and Pecans
  2. Teriyaki Mushroom Lettuce Wraps
  3. Roasted Portobello Mushrooms with Walnut Coffee Sauce
  4. Butternut Lasagna with Mushrooms and Sage
  5. Indian Shepherds Pie
  6. Creamy Mushroom Soup
  7. A Vegetarian Thanksgiving Dinner

Wherever this finds you this year, I wish you a very love-filled Thanksgiving.

Cheers friends.


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A savory vegetarian main dish, this Sagey Mushroom Walnut Roast ( aka Nut Loaf) is a beautiful addition to your holiday table. #nutloaf #mushroomloaf

Sagey Mushroom Nut Roast

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 38 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 45
  • Cook Time: 45
  • Total Time: 1 hour 30 minutes
  • Yield: 8 1x
  • Category: vegetarian main
  • Method: baked
  • Cuisine: American
  • Diet: Vegetarian


Sagey Mushroom Walnut Roast- a savory, hearty vegetarian main dish, perfect for the holiday table.


Units Scale

Mushroom Roast: 

  • 2 cups walnuts, toasted (or sub pecans or ther nuts!)
  • 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
  • optional: 3/4 cup grated cheese- cheddar, jack, mozzarella

Serve with: Mushroom Gravy (or use your favorite gravy recipe), mashed potatoes, and garnish with 1/4 cup pomegranate seeds


  1. Preheat oven 375F
  2. 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.)
  3. 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.
  4. Prepare your loaf pan, lining with parchment and oiling the narrow ends.
  5. 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.
  6. 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.
  7. GRAVY: While it is baking make the gravy- this Mushroom gravy is nice or use your favorite!
  8. 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).
  9. Ladle the warm gravy over top and sprinkle with pomegranate seeds. Garnish with fresh sage leaves on the platter.
  10. Serve with mashed potatoes.


The cheese adds a nice richness here and does help to keep it from crumbling.

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!


  • Serving Size: 1/8 of a loaf (with cheese/cottage cheese)
  • Calories: 403
  • Sugar: 5.9 g
  • Sodium: 656.4 mg
  • Fat: 28.6 g
  • Saturated Fat: 4.8 g
  • Carbohydrates: 25 g
  • Fiber: 5.6 g
  • Protein: 15.8 g
  • Cholesterol: 80.6 mg


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  1. Hello, I’m planning to make this and the gravy! Can you please tell me what the serving slice is…8 oz, 1 inch thick slice, etc? The recipe says serving size; with cottage cheese but, no actual size. 😉 Thanks!

    1. Hi Michelle- I see what you mean! Ok- it is the loaf divided by 8. I used a 9 x 5 loaf pan, so roughly an inch thick? This is a fairly small portion. 🙂

  2. I’ve made this twice and everyone liked it! Do you think these could be made in a mini-muffin tray as individual bites??

    1. Great to hear! That is a good question, and I am not sure! It seems like it would work, but haven’t tried!

  3. Made this with your Instant Pot mashed potatoes and your delicious mushroom gravy. Hubbie and I both liked it. But, the surprise came the next day when we made “meatloaf” sandwiches. Fantastic!! Thank you for all your great recipes!

    1. Leah, I love that you made meatloaf sandwiches with the leftovers! So fun. Thanks for circling back and rating, always appreciated!

  4. Made this as a vegetarian option for a meatloaf dinner for a crowd. Worked well, particularly with mushroom gravy. I will make it again but would consider using a different grain than oats next time (maybe rice or bread crumb?). The oaty taste distracted from the yummy mushroom/sage flavors. I will also try the optional cheese!

    1. Hi Nancy! Both brown rice and bread curmbs would work here! Give either ( or both) a go!

        1. Hi Lynn, I think that would work fine! In full disclosure, I haven’t tried it, but I don’t see why it wouldn’t? If you try it would you let me know how it turns out? 🙂

    1. So happy you enjoyed this! Thanks so much for circling back and leaving a review, very appreciated!

  5. I also want make ahead and freeze is the following the correct way to do this?: cook completely, remove from loaf pan (or leave it in?), let cool, freeze – when ready to reheat, thaw in fridge overnight, take out an hour before reheat at 350. If yes, back in loaf pan or no? Most importantly, how long do I reheat?

    1. Hi Sydney, I haven’t tried freezing this yet, so I don’t want to lead you astray! But if I were going to do it, yes, as you suggested, I’d remove from pan, freeze, thaw overnight, warm to room temp, reheat in the pan at 350F until internal temp reaches at least 145F-150F.

  6. This recipe made with the mushroom gravy was so delicious & full of flavour. Although it seemed to take me longer than 45 minutes of prep time. Cooking out the mushrooms until there was no more liquid was very lengthy.

  7. Hi Sylvia, I saw the tofu recommendation for a replacement for the eggs. What would be your guess as to how much tofu you would add to fluff up the loaf? I plan to add cheddar cheese to the loaf too. Thank you! Christina

    1. I would use at least ½ cup of firm tofu, that has been pureed in a food processer, or even a little more (1 cup)- but if using more than a half cup, adjust salt, and add more to taste.

  8. I have made this before and it was delicious. Both vegetarian and carnivores loved it.
    I am planning on making it again for Thanksgiving and want to know if this can be frozen several weeks prior. Thank you.

  9. Was this ever delicious! Amazing how such simple ingredients can produce such complex flavors. I added some hot sauce to the mix and used sharp cheddar. The loaf didn’t really puff up, but browned beautifully. Served with fresh (raw) cranberry relish and scalloped potatoes.

  10. Just made this and it was soooo good! Great veggie comfort food for fall season. I was worried the oats would make it a little bready but the texture was great. I used half oyster mushrooms and half chicken of the woods. Definitely will make again. Thanks for this killer recipe!

  11. Just so how to make this vegan without the eggs? Would flax egg or Justegg work for binding this together?

    1. Hi Melinda- I tried this using flax eggs- it did bind, but the loaf was very heavy- and didd not puff up- the eggs give loft. Personally I think I would blend in some tofu if I were to try again- the tofu would lighten it up.

  12. I made this last Thanksgiving for my vegetarian guest and received nothing but rave reviews. Can I make this to use as a crumble topping for pizza. Would this work? Thank you for your wonderful recipes.

    1. I love that idea Diane! I wonder if you should toast the crumbles a little first in the oven and then add them to the pizza so they don’t get too mushy.

  13. I love the ingredients in this recipe. I would suggest one might also choose a tomatoes cheese sauce for an alternative gravy and topping.

  14. Made it again !!! Didn’t change a thing. Did cheddar cheese . Now it is our favorite meal. Can’t wait to make it for another group of friends!! Great Easter dinner.

  15. Hi! I have made this delicious roast twice (no miso but added tom paste, also added poultry seasoning). Any suggestions on adding red lentils to it for more protein?
    (We often make a lentil loaf that’s good but could use your chef’s touch, and I thought about combining these recipes somehow.)

    1. Hi Barbara- we will have to work on a lentil loaf! I haven’t tested this with lentils, so can’t give any specific advise. Has anyone else?

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