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Mushroom Nut Loaf

Course: Main Course
Cuisine: Vegan
Keyword: Gluten Free, Oil Free
Servings: 8
Calories: 507kcal
Author: Singing Vegan


  • 3/4 cup warm water
  • 4 Tablespoons flax seeds ground
  • 1 pound mushrooms diced
  • 1 onion chopped
  • 1 celery rib chopped
  • 2 cloves garlic minced
  • 1/2 cup dry white wine or use vegetable broth
  • 1 1/2 cup sunflower seeds raw
  • 1 1/2 cup walnuts
  • 1 1/2 cups quinoa cooked, or use rice if you have some cooked
  • 1 cup rolled oats
  • 2 Tablespoons soy sauce or tamari
  • 1-2 tsp Herbes de Provence
  • 1/2 tsp dried sage
  • salt and pepper to taste


  • Mix the ground flax seed and water in a bowl. Set aside.
  • Preheat the oven to 375 degrees F and line a 9 inch loaf pan with parchment paper (or lightly grease the pan).
  • Dry sauté the onions until they begin to soften. Add the celery to the pan, and continue to sauté until the onions are translucent.
  • Add the garlic, mushrooms, and wine to the pan. Stir ingredients together and allow to simmer until most of the moisture has been absorbed.
  • While the mushrooms cook, grind the nuts the in a food processor.
  • Add the ground nuts to a large bowl. Mix in the quinoa, oats, soy sauce, herbs, salt, and pepper.
  • Add the ingredients from the mushroom pan to the bowl and stir well.
  • Add the flax mixture to the nut mix and stir to combine completely.
  • Spread the mixture evenly in the loaf pan. Smooth it down and make sure it fills in the corners.
  • Bake the loaf, for about 45 minutes: until it is brown and a tooth pick can be inserted into the center and pulled out clean.
  • Allow the loaf to cool for at least 15 minutes before slicing. You may need to run a knife around the edges to loosen it.


Calories: 507kcal | Carbohydrates: 41g | Protein: 18g | Fat: 32g | Saturated Fat: 3g | Sodium: 263mg | Potassium: 736mg | Fiber: 9g | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 5mg