Vine Recipe: Mushroom Nut Loaf

Recently we decided it was time to do the proper Sunday lunch thing. Let’s have a traditional veggie nut loaf, we thought – something to enjoy with roast veggies and mash! I tracked down this amazing recipe, which was so easy to make and so, so rewarding. Give it a try if you are after that classic Sunday dinner that is going to last you days and days!

I made a bit of a mistake while putting this together – I misinterpreted the quantity for the rice. It’s supposed to be already cooked at the weight given here, not dry! In the end, I had so much extra rice that we ended up having it as a side serving with our nut loaf, so maybe not quite the traditional Sunday lunch after all!

It’s great for leftovers and keeps easily for a few days. My favourite trick with anything like this is to cut off a nice slice and fold it into a wrap. You can include any leftover veggies as well that will fit, then heat it up in the microwave for 30 seconds or so. It’s especially delicious with peas. There you have an easy and delicious lunch solution for a couple of days after you make it!

Here’s the Vine, and scroll down below for the recipe:

Mushroom Nut Loaf
A traditional nut loaf recipe incorporating mushrooms and rice.
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Ingredients
  1. 1 red onion, chopped
  2. 2 cups finely-chopped chestnut mushrooms
  3. 1 cube frozen garlic
  4. 5 tsp mixed Italian herbs (Schwartz)
  5. Splash of red wine
  6. 2 cups cooked basmati rice
  7. 1 cup almonds, ground
  8. 1 cup cashews, finely chopped
  9. 5 eggs
  10. 1 cup cottage cheese
  11. 1/2 cup grated red Leicester (feel free to substitute for any other melty cheese)
  12. 1/2 cup Italian Herb mix (Schwartz)
  13. Salt and pepper
Instructions
  1. Preheat oven to 180°C.
  2. Sauté the onion until it begins to soften.
  3. Add the mushrooms and a pinch of salt and pepper, and cook until the mushrooms release their juices and become soft.
  4. Add the garlic and dried herbs, and continue to cook.
  5. When the pan begins to dry out again, add a good splash of red wine and cook until it is moist but not swimming in liquid.
  6. Remove from the heat and let cool a little.
  7. Butter or oil a roughly 9-inch loaf pan and line with parchment paper or foil.
  8. In a large bowl, toss the rice and nuts together.
  9. In a separate bowl, beat the eggs with the cottage cheese.
  10. Add the egg mixture to the rice/nut mixture, then stir in the cooled mushrooms, grated cheese and fresh herbs.
  11. Mix well.
  12. Fill the loaf pan with the nut mixture, rap a few times on the counter to get rid of any air bubbles and smooth the top with a spatula.
  13. Bake for about an hour or until the loaf is firm. Remove from the oven.
  14. Leave to cool for ten minutes, then lift the loaf from the pan using the excess parchment paper or foil.
  15. Peel off the parchment or foil and serve.
Notes
  1. You can pretty much mess around with this recipe as much as you like. More or less rice, more or less cheese, different cheese, different herbs, sherry instead of wine, white wine, different kinds of mushroom, more veggies, different nuts - whatever you want, give it a try. It's likely to work!
Adapted from The Kitchn
Adapted from The Kitchn
VegBurge http://vegburge.com/
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