Mushroom Nut Loaf (Vegan)

I made my first vegetarian mushroom nut loaf back in the 1970s. Back then it was filled with cheese and seemed like a ton of work. Much as changed since then: no more cheese, and I have a food processor to grind the nuts and a great chef’s knife for chopping other ingredients. It no longer feels like a chore to make.

I stopped making this loaf for a long time because I host vegan retreats, and it turns out that a surprising number of people hate mushrooms. Even though I love mushrooms, my go-to loaf became this savory lentil version, which is delicious in its own right. A recent Facebook post, however, got me thinking again about the mushroom nut loaf I’d put on the back burner (so to speak!)

Yum. Just yum.

I served this dense, meaty loaf with a bit of BBQ sauce and (because that’s how I roll) sriracha. It’s quite rich and we had two leftovers meals with it. It’s superb made into sandwiches, or try a slice crumbled (cold) into a salad. Oh My!

This recipe is so versatile! I used Herbes de Provence and sage, but you can substitute to your heart’s content. Try basil and oregano for an Italian flavor. Use curry powder and garam masala for an Indian variation. Add a bit of fennel for a more “sausage loaf” flavor. It’s hard to go wrong.

The nuts are also variable. I used sunflower seeds and walnuts, but try pecans, almonds, or pumpkin seeds instead.

The type of mushroom you choose will change the texture. Portobello or crimini mushrooms give a more meaty texture. Button mushrooms are delicious too.

A key ingredient you really need is the flax meal. Buy whole flax seeds and grind them yourself, though ground flax seeds work just fine (remember to refrigerate the remaining flax meal, as it can go rancid after grinding). Flax seeds serve as a binder, as eggs would in a traditional meat loaf. The flax and oats work together to make a loaf that holds its shape when sliced.