Mushroom-Mixed Nut Vegetarian "Meatloaf" Recipe

In the world of vegetarian cuisine, the pursuit of rich, satisfying flavors and wholesome nutrition often leads to innovative culinary creations. One such masterpiece is this mushroom-mixed nut vegetarian "meatloaf" by recipe developer Catherine Brookes. This recipe reimagines the traditional meatloaf with a harmonious blend of umami-rich mushrooms and protein-packed mixed nuts, showcasing the incredible potential of plant-based ingredients to deliver not only on taste but also on the essential building blocks of a balanced diet.

Brookes tells us, "This is the perfect thing to make if you have vegetarian guests coming over. It's great as part of a big dinner with roast potatoes and veggies!" While ideal for vegetarians, omnivores will also enjoy this dish. We all can use a bit more plant-based protein in our diets.

In a culinary landscape where plant-based diets are gaining prominence, the spotlight on plant-based protein sources has never been brighter. Incorporating protein into meals is crucial for maintaining optimal health, supporting muscle growth, and promoting overall well-being. While animal products have long been the primary source of protein, this dish stands as a shining example of how diverse, nutrient-dense plant ingredients can step up to the plate.

To make this dish, you can start by gathering your ingredients. For this recipe, you will need olive oil, onion, celery, carrot, cremini mushrooms, garlic, walnuts, pecans, cashews, soy sauce, tomato paste, oregano, paprika, dried thyme, veggie stock, breadcrumbs, eggs, cheddar cheese, salt, and pepper.

As far as ingredient substitutions, you can easily switch up the nuts used in this recipe to choose ones that you particularly enjoy. Brookes notes, "The nuts can always be subbed for other types such as Brazil nuts and hazelnuts."

In a sauté pan over medium heat, add the olive oil. Once it is hot, add in the onion and celery. Sauté these veggies until they are tender, which takes about 8 minutes. Then, add in the mushrooms and garlic before cooking for another 5 minutes. Add the grated carrot and cook for another 2 minutes. Then, add in the oregano, paprika, and thyme. Continue to cook for another 2 minutes.

You may be tempted to rush through each of these stages and simply cook all the veggies together until they cook down. It's important not to rush this process, specifically for the mushrooms. Mushrooms are composed mostly of water, and when they hit the hot skillet, this moisture begins to evaporate. Initially, the mushrooms may release a significant amount of water, causing them to sizzle and steam. This stage is essential, as it helps create a concentrated mushroom flavor once the excess moisture is cooked off.

Next, it is time to add in the ingredients that will provide a lot of flavor to this dish. Add in the tomato paste, soy sauce, and veggie stock. Give the mixture a good stir and then bring it to a boil. Once boiling, lower the heat to a simmer and continue simmering for 10-15 minutes, or until the liquid has mostly evaporated. Then, remove the pan from the heat before preheating the oven to 350 F.

Add in the nuts, eggs, cheddar cheese, breadcrumbs, salt, and pepper to the cooled "meatloaf" mixture. These ingredients will all provide the ability for the loaf to bind together. Mix the ingredients until they are well incorporated. Then, pour out the mixture into a parchment paper-lined loaf pan and bake for 30-40 minutes. When the time is up, remove the loaf pan from the oven and let it cool for 10 minutes. Then, invert the loaf pan and remove the "meatloaf" from the pan, resting on a wire rack, to continue cooling.

Now, all that is left to do is slice it up and serve it. Not sure what to pair with this dish? Brookes recommends, "This is perfect served with some garlic and rosemary roast potatoes, glazed carrots and steamed greens." Should you have any leftovers, Brookes notes, "Leftovers can be stored in the fridge for up to 4 days."