Amazing Nut Roast
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8 slices
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Calories
260 kcal
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Course
Main Course
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Cuisine
American
Amazing Nut Roast
Description
This nut roast blends ground walnuts and pecan halves with cooked brown rice and sautéed vegetables including onions, garlic, and cremini mushrooms. The mushrooms are finely chopped and cooked until their moisture evaporates, concentrating their flavor before being combined with the nuts. Parmesan cheese adds a savory, salty element to the mixture.
Binders include eggs and fresh herbs like parsley and thyme that enhance aroma and flavor, along with salt and pepper for seasoning. The mixture is packed into a parchment-lined loaf pan and baked until firm throughout. This method produces a textured, moist loaf that holds together well when sliced.
Commonly served as a vegetarian centerpiece or accompaniment, the nut roast provides protein and savory flavor with a satisfying chew from the nuts and rice. It can be sliced and served warm alongside other dishes or reserved for leftovers.
Recent recipe updates added an extra egg and extended baking time to improve structure and ease of slicing. For egg-free or dairy-free versions, substitutions like vegan meatloaf are suggested.
Ingredients
- ¾ cup walnut halves
- ½ cup pecan halves
- 1 tablespoon olive oil
- 1 yellow onion , chopped
- 16 ounces mushrooms (like cremini or baby bella)
- 2 cloves garlic , minced
- 1 cup brown rice cooked
- 1 cup Parmesan Cheese grated
- 3 large egg
- ¼ cup parsley freshly chopped
- 2 teaspoons thyme or 1 tablespoon fresh, dried
- ¾ teaspoon salt
- ¼ teaspoon black pepper ground
Instructions
- Preheat the oven to 375ºF and line a 9-inch by 5-inch loaf pan with parchment paper. (I like to spray the pan with a bit of oil first, to help the parchment stay in place.)
- Add the walnuts and pecans to a food processor fitted with an S-blade and process briefly until they resemble finely ground flour. Transfer the pulverized nuts to a large mixing bowl and set them aside.
- Heat the olive oil in a large deep skillet over medium-high heat, and saute the onion until soft and translucent, about 5 minutes.
- While the onion is cooking, add the mushrooms to the food processor and process briefly until they look roughly chopped. You may need to process 8 ounces of mushrooms at a time, to make sure they are all chopped evenly. Add the mushrooms and garlic to the onion in the skillet, and saute until the liquid from the mushrooms evaporates, about 8 more minutes.
- Transfer the cooked veggies to the large mixing bowl that already has the ground nuts inside. Let them cool slightly, then add in the brown rice, Parmesan, eggs, parsley, thyme, salt, and black pepper. Stir well until everything is evenly mixed.
- Transfer the mixture to the prepared loaf pan, and use a spatula to smooth the top. Cook the loaf at 375ºF until the top is golden and firm, about 1 hour. Let it cool for at least 15 minutes before removing the loaf from the pan, then slice and serve.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Notes
- Nutrition information is for one of eight slices and is an estimate based on generic ingredients.
- The recipe was updated in November 2023 to include one additional egg and extend baking time by 15 minutes for more reliable results.
- For an egg-free or dairy-free alternative, consider using a vegan meatloaf recipe instead.
- Line the loaf pan with parchment paper and spray with oil to keep the nut roast from sticking and facilitate removal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 81mg | 27% |
| Sodium | 465mg | 19% |
| Potassium | 356mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 379IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 151mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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