Holiday Nut Loaf with 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 in slices with a parsley garnish and the mushroom gravy on the side, it makes a beautiful presentation.

Servings: One loaf will yield about 8 slices. The recipe can easily be doubled to yield 2 loaves just to ensure you have enough for your meal and leftovers for the next day. Be assured those at your table will be scraping up the crumbles from the serving platter with their fingers.



For Gravy

8 ounces
White or Cremini Mushrooms
4 tablespoons
Earth Balance Vegan Buttery Stick
Yellow Onions (small, chopped)
2 pinches
Dried Thyme
2 tablespoons
2 cups
Vegetable Stock

For Nut Loaf

4 tablespoons
Earth Balance Buttery Spread
Yellow Onion (peeled and finely chopped)
2 cloves
Garlic (minced)
1 teaspoon
Dried Sage (or 3 tablespoons fresh sage leaves, chopped)
1 teaspoon
Dried Thyme (or 1 tablespoon fresh thyme leaves, chopped)
1 teaspoon
Dried Tarragon (or 1 tablespoon fresh tarragon leaves, chopped)
1 teaspoon
Dried Basil (or 2 tablespoons fresh basil leaves, chopped)
1 tablespoon
Whole Wheat Flour
1⁄2 cup
1 cup
Cashews (finely ground)
1 cup
Walnuts (finely ground)
1 1⁄3 cup
Dried Italian-Seasoned Bread Crumbs
Flax Egg (stir 2 tablespoons ground golden flax meal into 6 tablespoons boiling water until you have the consistency of a beaten egg; or use other vegan egg equivalent)
1 tablespoon
Lemon Juice
Salt & Pepper (to taste)
1⁄4 cup
Grapeseed Oil (for roasting)
Sprigs of herbs (for garnish)