Ingredients1 tablespoon olive oil
1 medium onion, diced
1 rib of celery, diced
4 cloves of garlic, minced
1 pound of mushrooms, diced
1/2 cup vegetable broth
1 1/2 cup pecan nuts
1 1/2 cup walnuts
1 1/2 cups cooked rice
1 cup oats
1 teaspoon dried parsley
1 teaspoon poultry seasoning
3/4 cup water
4 tablespoons ground flax seeds
salt and pepper to taste
InstructionsPreheat the oven to 375 degrees fahrenheit, and line a 9 inch loaf pan with parchment paper.
Heat olive oil in a large skillet over medium high heat. Add onion and celery to the pan, and saute until onion is translucent.
Add the garlic, mushrooms, and vegetable broth to the skillet. Stir all the ingredient together and allow to simmer until most of the moisture has been absorbed.
Grind nuts in a food processor into a fine chop. Add the ground nuts to a large bowl with rice, oats, parsley, poultry seasoning blend, salt, and pepper. Mix in the ingredients from the mushroom pan and stir well.
Stir ground flaxseed into a small cup with the water until thick and glutinous. This is a egg replacement mixture. Add it to the nut mix bowl and combine well.
Dump the meat loaf batter into the parchment line loaf pan. Spread it evenly through out the pan.
Bake the meat loaf, vegan mushroom nut loaf, for around one hour until it is brown and a tooth pick can be inserted into the center and pulled out clean.
Allow it to cool for 15-20 minutes before running a knife around the edge and moving the meatloaf to a plate to serve.
Happy healthy meatloaf.
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