Mushroom Walnut Loafvegetarian Meatloaf Copycat From The Spot Food
MUSHROOM WALNUT LOAF(VEGETARIAN MEATLOAF) COPYCAT FROM THE SPOT
I was a vegetarian about 10 years ago and I was always trying to find good creative vegetarian dishes. My husband took me to this vegetarian restaurant called The Spot in Hermosa Bch., CA. The food there was AWESOME! They had a cookbook and I bought it! This is one of the recipes in it. I made it years ago and it was FAB! Serve this with the Mushroom Walnut Gravy that I will post next. You don't have to be vegertarian to enjoy this dish! Actually I prefer this over regular meatloaf. =)
Provided by SoCalCookerGal
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a large bowl combine all the ingredients and mix well.
- Pour into a 9 x 13 baking pan. Bake for 45 minutes.
- Serve with mushroom walnut gravy.
MUSHROOM-WALNUT LOAF (GARDEN LOAF)
I cook the brown rice with a little toasted sesame oil to give it a nutty flavor. I love this recipe. It freezes well and easily reheats. Sometimes I add cooked sausage to the recipe, if I feel like having some meat that week. Otherwise, it's a hearty, satisfying recipe. Serve with mushroom-walnut gravy or my favorite savory sauce.
Provided by Delish! Trish
Categories Everyday Cooking Vegetarian
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cooked rice, beaten eggs, Cheddar cheese, mushrooms, walnuts, onion, tamari, and garlic powder in a large bowl and mix well. Pour into a 9x13-inch baking pan.
- Bake in the preheated oven until set, about 45 minutes.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 17.6 g, Cholesterol 132.5 mg, Fat 25.3 g, Fiber 2.3 g, Protein 17 g, SaturatedFat 9.7 g, Sodium 396.6 mg, Sugar 1.4 g
VEGETARIAN MUSHROOM-WALNUT MEATLOAF
This is a different and delicious veggie meatloaf that's a nice diversion from the basic soy protein based veggie meatloaf recipes out there.
Provided by Rachel Wolkofsky Pollack
Categories Vegetarian Recipes
Time 1h55m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- Heat the olive oil in a large skillet over medium heat. Stir in the mushrooms, onions, and bell pepper; cook until the onion is transparent, about 5 minutes. Sprinkle sage over the vegetables, and cook until vegetables are soft, about 5 minutes more. Transfer vegetables to a large mixing bowl.
- Stir the rice, walnuts, onion soup mix, oat bran, wheat germ, egg whites, Worcestershire sauce, and mustard into the mushroom mixture until thoroughly blended. Spoon into prepared loaf pan, pressing down mixture with a spatula to flatten top.
- Bake in preheated oven for 1 hour. Let rest 10 minutes before slicing.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 59.3 g, Fat 12.8 g, Fiber 9.2 g, Protein 16 g, SaturatedFat 1.7 g, Sodium 468 mg, Sugar 2.4 g
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