Holiday Vegan Nut Loaf w. Mushroom Gravy

Holiday Vegan Nut Loaf w. Mushroom Gravy

This recipe makes a delicious vegan gluten-free main course that’s wonderful for holiday meals. Your guests will love it! The savory onion gravy is also great on mashed potatoes, veggies and stuffing too. There are several easy steps but it’s worth the effort to make this special dish!

TIP: You can use other kinds of mushrooms if you like or omit them, if you prefer. Poultry seasoning is an herb blend that’s popular in the US for holiday dishes and you can sometimes find it in Australia too. It’s usually a base mixture of finely grounds: thyme, sage, rosemary and marjoram that you can easily create yourself. For best results, chop your ingredients as finely as possible!

NOTE: The recipe looks a little complicated, however it comes together easily. You’ll need to sauté a few ingredients for the nut loaf and also make the gravy while baking the loaf. I have divided the nut loaf ingredients and methods into three easy to follow steps. I suggest reading through the recipe first so you won’t miss any ingredients or steps, and to prep all the ingredients before you get started. 

SERVES: 6 – 8

PREP TIME: 50 minutes – to an hour
BAKING TIME: 25 – 30 minutes

 

Ingredients for Nut Loaf: Step One

In a large frying pan sauté ingredients below on medium heat until tender for approx. 10 minutes, stirring often. Add a little more oil if needed while cooking:

  • 2 tbsp melted coconut oil, olive oil or butter
  • 2 medium carrots, grated (approx. 1 cup)
  • 2 – 3 stalks celery, finely chopped (approx. 1 cup)
  • 1 large onion, finely chopped
  • 3 spring (green) onions, finely chopped
  • 2 tbsp finely chopped parsley
  • 1 tsp poultry seasoning (optional)
  • 1 tsp sea salt and freshly ground pepper (to taste.)

Ingredients for Nut Loaf: Step Two

Add ingredients below to the frying pan, mix in and sauté for 5 minutes longer, stirring often:

  • ¼ cup coarsely chopped pecans and/or walnuts
  • ½ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • 2 tbsp sesame seeds.

Ingredients for Nut Loaf: Step Three

Place all the sautéed nut loaf ingredients from the frying pan in a large bowl and add in the ingredients below and mix well. Check to see if the mixture needs more salt and/or tamari and add, if desired. If the mixture is a little dry add a little more water or veggie stock:

  • 1 cup coarsely chopped almonds
  • 1.5 cup almond meal
  • 2 tbsp rice flour (or other gluten-free)
  • 2/3 cup veggie broth or water
  • freshly chopped parsley and/or thyme leaves (optional for serving.)

Method for Baking Nut Loaf

1.     Pre-heat oven to 180C/350F and line a large baking dish/pan with baking paper. Spoon the nut loaf mixture into the baking dish and then smooth the nut loaf evenly into the dish. The nut loaf can be prepared 1 – 2 days ahead, refrigerated and then baked.

2.     Bake the nut loaf for 25 – 30 minutes or until warmed through and the top is a little golden brown. You may want to cover with baking paper if the top starts to brown too quickly and so it does not dry out. While the nut loaf is baking make the gravy. Gravy recipe below.

3.     When the nut loaf is done baking pour on half of the gravy and spread evenly over the top with a spatula or back of a large spoon, cover with baking paper to keep warm and let sit for 5 minutes. Then cut into pieces and serve with remaining gravy and sprinkle with chopped parsley and/or fresh thyme leaves.

Ingredients for Savory Onion and Mushroom Gravy

  • 1 medium onion, finely sliced
  • 10 – 12 button mushrooms, sliced (or other mushrooms)
  • 1 tbsp olive oil or coconut oil 
  • 2 cups coconut milk (or other milk)
  • ½ tsp sea salt and freshly ground pepper (to taste)
  • 1 tsp fresh thyme leaves (or ½ tsp. dried thyme)
  • 2 tbsp tamari (to taste)
  • 1 tsp maple syrup or honey (optional, to taste)
  • 2 tbsp rice flour (or other gluten-free flour) mixed well with ¼ cup water.

Gravy Method

1.     Sauté the onions and sliced mushrooms in olive oil on medium heat for approx. 5 minutes. Do not brown. Then add coconut milk, salt, thyme, tamari and maple syrup and simmer until reduced by half.

2.     Stir in the flour and water mixture and stir constantly until thickened. If the gravy becomes too thick just add a little more liquid (water or coconut milk) and continue stirring. Taste and add a little more sea salt and/or tamari, if desired.

3.     You can make the gravy 2 days ahead and refrigerator to use later. Gently reheat before serving and you may need to add a little more liquid while reheating.

Sending joy x

This healthy and delicious recipe was created and shot by Holly Kent

@hollyvke

Holly is a food writer and photographer that calls Melbourne, Australia, home.

You may love Chef Kate’s cookbook, The Flavour of Joy. Containing stories to inspire, amuse and uplift as well as delicious, healthy recipes you’ll love.

Kate uses local organic and sustainable ingredients in her tasty and nutritious recipes, also including superfoods and medicinal herbs in her dishes to create healthy and nourishing food for the body, mind, and spirit.

@chefkatemcaloon | theflavourofjoy.com

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