Mushroom and Nut Loaf

Contributed by Dr. Tory Jackson

I decided to serve vegetarian this past Christmas and made a nut loaf along with the traditional side dishes of roasted brussel sprouts, heirloom carrots and sweet potatoes. Satisfying and delicious. A slice was just as tasty the next day served alongside a fresh green salad.  Be creative and add other vegetables such as leeks, kale or other varieties of wild mushrooms or nuts and seeds. Enjoy!


2 tablespoons olive oil

1 yellow onion , chopped fine

1 stalk celery, chopped fine

1 large carrot, grated

2 cloves garlic, chopped

2 cups shiitake mushrooms, sliced

2 cups brown mushrooms, sliced

2 Tbsp herbs d’provence

1 1/2 cups walnuts, raw

1/2 cup cashews, raw

4 large eggs

1 1/2 cups cooked brown rice

2 tablespoons fresh parsley (chopped)

2 Tbsp tomato puree or sun-dried tomatoes in oil, chopped

salt and fresh ground black pepper


  1. Line a loaf tin with parchment paper and preheat oven to 350F.
  2. Lightly cook onions, celery and carrot in a small amount of olive or avocado oil, add chopped garlic and mushrooms once vegetables have softened.
  3. After mushrooms have reduced and all liquid cooked away, add herbs, walnuts and cashews and stir. Set mixture aside to cool slightly.
  4. In a large bowl, beat eggs and add vegetable mixture along with the cooked rice, parsley, tomato, and salt and pepper to taste.
  5. Turn into the loaf pan and smooth with a spatula. Cover with foil and bake for 30 min at 350F. Uncover and bake an additional 20 min until browned. Let cool 10 min and turn onto a plate.
  6. Serve with a quick miso gravy or simple tomato sauce .
  7. Loaf is best used in 2-3 days, or frozen.