Holiday Nut Loaf with Rosemary Mushroom Gravy


Some among us at the Spiral House make this lip-smacking dish every year at both Thanksgiving and Christmas, as well as throughout the winter. It’s easy to take with you to a potluck and is equally appealing to vegans and non-vegans alike. Plus, when served up on a platter with a parsley garnish and some rosemary mushroom gravy drizzled on top, it makes a beautiful presentation. (See separate recipe on this site for rosemary mushroom gravy.) We have updated this recipe since it was originally posted and think the new version is both simpler and tastier.

Servings: One loaf will yield about 8 slices. The recipe can easily be doubled to yield 2 loaves to ensure you have enough for your festive meal and leftovers for the next day. A slice of leftover loaf on an open-faced or closed sandwich is delicious. 


  • Holiday Nut Loaf


For Nut Loaf

4 tablespoons
Earth Balance Vegan Buttery Stick (or other vegan margarine of your choice)
Yellow Onions (large, peeled and finely chopped)
1 teaspoon
Dried Sage
2 teaspoons
Dried Thyme
2 tablespoons
Whole Wheat Flour
1⁄2 cup
Water (Generous)
1 1⁄3 cup
Dried Whole Wheat Bread Crumbs
1 cup
Cashews (finely ground)
1 cup
Hazelnuts or Walnuts (finely ground)
3 tablespoons
Just Egg (or other vegan egg substitute of your choice equivalent to one egg)
1 tablespoon
Lemon Juice
Salt and Freshly Ground Pepper (to taste)
1⁄4 cup
Vegetable Broth with 2 Tablespoons Olive Oil Mixed in


Prep time30 minutes
Cooking time45 minutes
Total time1 hour, 15 minutes