Mushroom- walnut meatless loaf with ketchup glaze

• Vegan

• Produce

  • 1/2 cup Celery
  • 3 1/2 cups Cremini mushrooms
  • 3 cloves Garlic
  • 1 1/2 tsp Parsley, dried
  • 1 cup Potatoes, cooked
  • 1 Red onion, medium
  • 1/2 tsp Rosemary, dried
  • 1 tsp Sage, ground
  • 1 tsp Thyme, dried

• Breakfast Foods

  • 3/4 cup Rolled oats

• Canned Goods

  • 3 tbsp Tomato paste

• Condiments

  • 1/2 cup Ketchup
  • 2 tbsp Mustard
  • 1 tbsp Vegan worcestershire sauce *see note

• Pasta & Grains

  • 2 cup Rice, cooked

• Baking & Spices

  • 3 tbsp Brown sugar
  • 2 tbsp Flaxseed meal
  • 1/2 tsp Pepper, fresh ground
  • 1 3/4 tsp Salt

• Oils & Vinegars

  • 1/2 tsp Apple cider vinegar
  • 1 1/2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Walnuts

• Bread & Baked Goods

  • 1/3 cup Breadcrumbs

Found on veganhuggs.com

Ingredients

• 1/2 cup ketchup
• 2 tablespoons mustard
• 3 tablespoons brown sugar
• 1/2 teaspoon apple cider vinegar
• 1/4 teaspoon salt
• 2 tablespoons flaxseed meal + 6 tablespoons water (for flax egg)
• 1 1/2 tablespoons olive oil
• 1 medium red onion, diced
• 1/2 cup celery, diced
• 3 cloves garlic, minced
• 3 1/2 cups cremini mushrooms, finely diced (*see note for cleaning method)
• 2 cup cooked rice
• 1 cup cooked potatoes, mashed (*see note)
• 3/4 cup rolled oats ( gluten-free if preferred)
• 1/3 cup breadcrumbs (gluten-free if preferred)
• 1/2 cup walnuts, finely diced (I give them a few pulses in the food processor. I like very small pieces)
• 3 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 1/2 teaspoons dried parsley
• 1 teaspoon ground sage
• 1/2 teaspoon dried rosemary
• 1 tablespoon vegan worcestershire sauce *see note
• 1 1/2 teaspoons salt, more to taste
• 1/2 teaspoon fresh ground pepper, more to taste

Directions

• To make the glaze, mix all ingredients together in a small bowl. Mix well & set aside
• Preheat the oven to 375 degrees fahrenheit
• Mix the water and flaxseed meal together in a small bowl, set aside for at least 10 minutes (this makes 2 flax eggs)
• Prepare a loaf pan by lining with parchment paper. Lining the pan makes it so much easier to remove after cooking. Here is a quick video on how to line a loaf pan with parchment paper. Set aside
• In a small bowl, mix the tomato paste, worcestershire sauce, thyme, rosemary, parsley, sage, salt & pepper. Set aside
• In a large pan, heat the oil over medium heat. Sauté onion & celery over medium heat for 4-5 minutes, until onions are slightly browned and celery is softened.
• Add the mushrooms & garlic and sauté until the mushrooms are tender, about 4-5 minutes *See note
• Transfer the cooked mixture into a large bowl. Add the mashed potatoes, breadcrumbs, flax eggs, rice, rolled oats, walnuts and mixture from the small bowl. Combine all ingredients really well. Give a quick taste, to see if it needs anymore salt or pepper, add as needed
• Place mixture into your lined loaf pan. Press down firmly so it molds into pan. Brush top of loaf with the ketchup glaze (you might have some left over, save it to serve at the table)
• Bake for 25-30 minutes, until heated through
• If you would like to crisp the glaze a bit, turn broiler on for 2-3 minutes. Be careful not to burn.
• Let the loaf cool for about 10 minutes before trying to remove from pan. Use the paper to pull it up and onto your serving dish. Let sit for another 5 minutes before serving

Nutrition