Vegetarian Nut Loaf with Shiitake Mushroom Gravy Recipe | Yummly
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Vegetarian Nut Loaf with Shiitake Mushroom Gravy

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Vegetarian Nut Loaf with Shiitake Mushroom Gravy

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Earthy mushrooms, roasted nuts, rich cheese, and brown rice combine to make a special vegetarian entree that’s worthy of a celebration meal. As a bonus, the nut loaf keeps well if you want to make it a day ahead and bake it right before serving. Use leftover cooked short-grain brown rice, or buy it pre-cooked in packets at some markets. For the fastest prep, the recipe directs you to mince the nuts and raw vegetables in a food processor, but you can also chop them by hand. The delicious mushroom gravy freezes well, and you may want to double the recipe and freeze some for later meals. The recipe is a Yummly original created by Ivy Manning.


  • cooking oil spray (or use vegetable oil)
  • 1 lb. fresh mushrooms (mixed, such as cremini, chanterelle, trumpet, and button mushrooms, rinsed and sliced about ¼-inch thick, to make 6 cups, divided)
  • 2 Tbsp. extra-virgin olive oil
  • 1 medium yellow onion (chopped)
  • 1 red bell pepper (small, chopped)
  • 1 Tbsp. chopped fresh rosemary leaves (or 1 1/2 teaspoons dried rosemary, crumbled)
  • 4 tsp. dried sage (divided)
  • 1/4 tsp. salt (plus more to taste)
  • 3 garlic cloves (finely chopped)
  • 2 Tbsp. soy sauce
  • 2 cups unsalted mixed nuts (roasted)
  • 2 cups cooked brown rice (short-grain)
  • 4 large eggs (beaten to blend)
  • 1 cup shredded Gruyère cheese (or use aged cheddar or other semi-hard cheese)
  • 1 tsp. black pepper (plus more for gravy)
  • 3 Tbsp. salted butter
  • 3 cups fresh shiitake mushrooms (rinsed; stems discarded, caps sliced about ¼ inch thick)
  • 1 shallot (small, chopped)
  • 3 Tbsp. all-purpose flour
  • 1 1/2 cups vegetable broth (plus more if needed for a thinner texture)
  • 1 Tbsp. pomegranate seeds (or more if you like)
  • fresh parsley sprigs (for serving)
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    1. Preheat oven to 350°F with a rack in the center. Spray a 5x9-inch loaf pan with cooking oil spray. Cut a sheet of parchment paper about 8 ½ by 14 inches. Line bottom and long sides of pan with parchment to come up the sides of the pan and extend beyond the top by about 3 inches (so you can remove the loaf from the pan after baking). Spray pan and paper with cooking spray and set aside. Choose 6 of the best-looking mushroom slices from the 1 pound of mixed mushrooms and set aside for Step 4.
    2. Heat olive oil in a large frying pan over medium-high heat. Add onion, the remaining mixed mushrooms, bell pepper, rosemary, 1 tablespoon sage, and a pinch of salt. Cook, stirring occasionally, until mushrooms have shed their moisture and moisture boils off, about 10 minutes. Add garlic and cook, stirring constantly, until fragrant, about 45 seconds. Reduce heat to low, add soy sauce, and simmer, scraping up browned bits on bottom of pan, until soy sauce evaporates, about 20 seconds. Remove pan from heat and let mixture cool 5 minutes.
    3. In a food processor, whirl nuts and rice until finely ground with a few pea-sized pieces, about 25 one-second pulses. Transfer to a large bowl. Scrape mushroom mixture from pan into food processor and pulse until finely chopped, about 20 one-second pulses. (Set the pan aside; you’ll use it later to make gravy.) Transfer mushroom mixture to bowl with nuts and rice, stir, and season with about ¼ teaspoon salt, or to taste.
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    NutritionView More

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    Calories480Calories from Fat300
    Total Fat33g51%
    Saturated Fat9g45%
    Trans Fat
    Calories from Fat300
    Total Carbohydrate33g11%
    Dietary Fiber7g28%
    Vitamin A25%
    Vitamin C40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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