5 from 84 votes
Amazing Nut Roast
Amazing Nut Roast is a savory loaf combining finely processed walnuts and pecans with sautéed onions, minced garlic, and chopped mushrooms, integrated with cooked brown rice, Parmesan cheese, eggs, fresh herbs, and seasoning. Baked in a loaf pan, it yields a firm, sliceable roast with a nutty texture and earthy vegetable flavors, suitable as a vegetarian main dish or side.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
8
slices
Calories:
260 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 slices
Amount Per Serving
Calories 260
% 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.