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Mushroom Walnut Loaf

Susan brought this savory loaf to our Winter Potluck.


2 bell peppers, any color (or use roasted red peppers from a jar)
910 g2 lbs. mushrooms
15 ml1 T. olive oil
240 ml1 c. half-inch green bean pieces
240 ml1 c. coarsely chopped carrot
120 ml1/2 c. chopped red onion
240 ml1 c. chopped toasted walnuts
240 ml1 c. quick oats
30 ml2 T. chopped fresh basil (1T. dried)
30 ml2 T. fresh thyme (1 T. dried)
15 ml1 T. tomato paste
30 ml2 T. Dijon mustard
2 ml1/2 tsp. salt
2 ml1/2 tsp. pepper
59 ml1/4 c. nutritional yeast
2 flaxseed eggs*

Glaze: 2 T. tomato paste, 1 T. vegetable broth, 1/4 tsp. Dijon mustard, 1/4 c. chopped parsley. Sprinkle of sunflower seeds if desired.


Spray a 9-inch loaf pan with cooking spray (or line with parchment paper). Cut bell peppers in half lengthwise and remove membranes and seeds. Place peppers on a baking sheet, cut side down. Press to flatten. Broil until charred, about 12 minutes. Remove from oven, peel and finely chop. Set aside in a bowl.

Lower oven temperature to 350 degrees F.

In a food processor, process mushrooms until finely chopped. Saute mushrooms in 1 T. oil over medium-high heat until liquid evaporates (about 15 minutes). Transfer to the bowl with the peppers.

Saute the green beans,carrot and onion for six minutes or until crisp-tender. Add this mix to the mushrooms and peppers.

Stir in walnuts, oats, basil, thyme, tomato paste, Dijon mustard, salt, pepper, nutritional yeast and flax eggs. Mix well and scoop into prepared loaf pan. Bake at 350 F for 45 minutes. To make the glaze, combine tomato paste, vegetable broth and Dijon mustard. Brush on top of the loaf at the end of the 45 minutes and bake another 10 minutes.


*for each egg, put 1 T. ground flaxseed in 3 T. water. Let sit about 10 minutes till mixture becomes glutinous.

Major Ingredients: