Vegetarian Mushroom Loaf Food

VEGETARIAN MUSHROOM LOAF

Vegetarian Mushroom Loaf image

I got this recipe from the wife of an attorney I used to work for. She made it one day when she had us over for dinner. They were vegetarians. We were not. But, we loved it and I asked her for the recipe. I still make it when we have vegetarian guests or when we feel like having it ourselves. It is quite good.

Provided by OceanLuvinGranny

Categories Potato

Time 1h10m

Yield 1 casserole, 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 (20 ounce) can veggie burgers
9 -10 white button mushrooms, grated
2 small potatoes, grated
1 medium onion, diced
2 tablespoons light soy sauce
3 eggs
2 1/2 tablespoons mckay's chicken-flavored vegetarian seasoning
1/4 teaspoon poultry seasoning
2 tablespoons brewer's yeast (nutritional yeast)
1/2 cup evaporated milk

Steps:

Preheat oven to 350.
Grease 9x13 pan.
Mix all ingredients together and place in greased pan.
Bake 1 hour or until set, being careful not to burn.
Remove from oven and let stand 10 minutes before cutting in squares.
Serve hot with brown gravy or mushroon gravy over the top.

Nutrition Facts : Calories 219.9, Fat 7.7, SaturatedFat 1.3, Cholesterol 87.4, Sodium 701.6, Carbohydrate 21.6, Fiber 4.8, Sugar 2.2, Protein 16.6

VEGGIE MEATLOAF WITH MUSHROOMS AND SUN-DRIED TOMATOES

Veggie Meatloaf with Mushrooms and Sun-Dried Tomatoes image

This meatloaf is full of deep, warming flavors, including mushrooms, caramelized onions, cheese, and pungent sun-dried tomatoes. Served over a bed of baby spinach, it's a perfectly satisfying meal that includes plenty of nutritious vegetables.

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons butter, at room temperature
1 cup breadcrumbs, plus more for coating ramekins
4 ounces sun-dried tomatoes
1 cup warm water
2 eggs
3 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 pound mix of portobello and cremini mushrooms, trimmed and finely chopped in a food processor
Kosher salt and freshly ground pepper
4 ounces Cheddar, grated
8 ounces baby spinach leaves, for serving

Steps:

1. Preheat the oven to 350 degrees F. Butter 4 (8-ounce) ramekins and lightly coat with breadcrumbs.
2. Soak the sun-dried tomatoes in the water until soft. Remove the tomatoes and coarsely chop. In a large bowl, whisk together the eggs and soaking water, and add the breadcrumbs. Set aside.
3. Heat a large skillet over medium-high heat, add the olive oil, followed by the onions. Cook until brown, stirring frequently, about 10 minutes. Add the garlic, mushrooms, and sun-dried tomatoes and cook until the liquid from the mushrooms has evaporated, about 15 minutes. Stir in 1 1/2 teaspoons salt and 1 teaspoon pepper. Transfer the vegetables to a large bowl to cool.
4. Add the breadcrumb mixture and the grated cheese to the vegetables and mix well with your hands. Evenly distribute the mixture among the coated ramekins. Place on a baking sheet and bake for 30 minutes. Let cool slightly, then run a knife around the edges of the ramekins.
5. Toss the spinach in a hot skillet just until wilted and divide among 4 serving plates. Invert the meatloaf onto the spinach. Serve immediately.

MUSHROOM WALNUT LOAF(VEGETARIAN MEATLOAF) COPYCAT FROM THE SPOT

Mushroom Walnut Loaf(Vegetarian Meatloaf) Copycat from the Spot image

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

Ingredients

6 eggs, beaten
1 1/2 cups raw walnuts, chopped
4 cups rennetless cheddar cheese, shredded
2 1/4 cups fresh mushrooms, sliced
3/4 cup onion, chopped small
1 1/2 teaspoons granulated garlic
1 1/2 tablespoons tamari soy sauce
3 1/2 cups cooked brown rice

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.

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