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Mushroom Nut Loaf with Balsamic Tomato Chutney
[Vegan]

AS By: Ashley Smyczek

Author Bio

Ashley Smyczek shows that the best things in life are homemade, especially when it comes... Read More

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Mushroom Nut Loaf with Balsamic Tomato Chutney [Vegan]

Dairy Free

Vegan

This dish is perfect for when you're looking for something to bring a potluck or make for dinner. This meal is simple and the end result is delicious and filling!

Ingredients You Need for Mushroom Nut Loaf with Balsamic Tomato Chutney [Vegan]

For the Mushroom Nut Loaf:

8 oz mushrooms, chopped (baby cremini works well)
1 small leek, diced
1 medium carrot, shredded
1 celery stalk, diced
2 cloves garlic, minced
1-15 oz can garbanzo beans, drained and rinsed
1 cup walnuts, toasted
3/4 cup oats
1/2 cup parsley, finely chopped
1 flax egg
1 tablespoon tamari
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper

For the Balsamic Tomato Chutney:

1/2 large union, julienned
2 medium tomato, diced'
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

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How to Prepare Mushroom Nut Loaf with Balsamic Tomato Chutney [Vegan]

Preheat the oven for 400°F.
In a large pan, heat up a little oil. Add in mushrooms, leek, carrot, celery and garlic cloves. Cook them until all the liquid is gone from the mushrooms.
Meanwhile, in your food processor, purée the walnuts so they are dust. Add the garbanzo beans and purée them too.
In a mixing bowl add your sautéed vegetables, walnut and bean mixture along with all remaining ingredients. Using a potato masher mix everything up so it is well integrated.
Oil a bread loaf pan and put your mushroom loaf mixture into the pan smoothing it out on top. Bake for 40-45 minutes.
While your mushroom loaf is cooking, you can prepare the balsamic tomato chutney. First, heat up about 2 tablespoon of oil in a pan. Add in your onions and cook them on a medium heat until they are nicely caramelized. Add in tomatoes, balsamic, salt and pepper.
When the mushroom loaf is done, it should be firm in the middle. Let it sit for about 5 minutes before cutting it. Once sliced, top with the balsamic tomato chutney and serve.

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