Get Ready to Fall in Love with this Mushroom Walnut Loaf

Hey there, my fellow foodies! Today, I’m excited to introduce you to my latest creation – the Mushroom Walnut Loaf (Vegetarian Meatloaf) recipe. This is a copycat version of the delicious loaf from The Spot recipe, which is a hit amongst vegetarians and meat-eaters alike.

And let me tell you, this recipe is absolutely divine. The combination of cooked brown rice, tamari soy sauce, onions, fresh mushrooms, walnuts, eggs, and cheddar cheese creates a hearty and savory experience that will leave your taste buds begging for more.

Now, I know some of you may be skeptical about trying a vegetarian meatloaf recipe. But trust me when I say that this Mushroom Walnut Loaf will change your mind. It’s incredibly flavorful and filling without leaving you feeling weighed down like traditional meatloaf can.

Plus, this loaf is completely customizable to fit your dietary restrictions – it’s nut-free and can easily be made gluten-free or vegan. And did I mention it’s packed with protein and nutrients from the lentils and walnuts?

So go ahead and give this recipe a try – I guarantee it’ll become a staple in your meal rotation. Stay tuned for the following sections where I’ll share ingredient lists, step-by-step instructions, serving suggestions, make-ahead tips and more to help you create the best Mushroom Walnut Loaf ever!

Why You’ll Love This Recipe

Mushroom Walnut Loaf(Vegetarian Meatloaf) Copycat from the Spot
Mushroom Walnut Loaf(Vegetarian Meatloaf) Copycat from the Spot

Are you tired of the same old vegetarian options? Look no further! This Mushroom Walnut Loaf (Vegetarian Meatloaf) recipe is a game-changer. Not only is it packed with protein and nutrients, but it’s also delicious and easy to make.

I understand that as a vegan or vegetarian, finding a satisfying meat substitute can be challenging. But this mushroom walnut loaf will leave you feeling full and satisfied without compromising on flavor or texture. The combination of walnuts, mushrooms, and cooked brown rice creates a savory and nutty taste that pairs perfectly with the tamari soy sauce.

One stand-out feature of this recipe is its versatility. You can easily customize it to fit your dietary needs – it’s gluten-free, dairy-free, nut-free, and plant-based. Plus, it’s a perfect dish for both casual dinners and special occasions alike. Impress your guests with this delicious vegetarian meatloaf copycat from The Spot Recipe.

Not only will you love the taste of this recipe, but you’ll also appreciate how simple it is to make. With the help of onion and cheddar cheese, this dish becomes one of the best vegetarian meatloaf recipes on the internet. It requires only a few basic ingredients – most of which you probably already have in your kitchen pantry.

So why not try something new today? This Sagey Mushroom Walnut Roast will offer you all the satisfaction and flavor of traditional meatloaf while remaining entirely plant-based. Trust me; once you try it, you’ll keep coming back for more!

Ingredient List

 Fall in love with the earthy tones of this mushroom walnut loaf!
Fall in love with the earthy tones of this mushroom walnut loaf!

Here are the ingredients you’ll need to make this savory Mushroom Walnut Loaf!

Vegetarian Meatloaf

  • 6 eggs, beaten

  • 1 and 1/2 cups cooked brown rice

  • 2 cups raw walnuts, chopped

  • 4 cups fresh mushrooms, sliced

  • 1/4 cup onion, chopped

  • 2 tsp tamari soy sauce

  • 2 and 1/4 cups cheddar cheese, shredded (look for rennetless cheddar if you want to keep this recipe vegetarian)

Mushroom Walnut Loaf (Vegan Lentil Meatloaf Copycat From The Spot Recipe)

If you want to make this recipe vegan or gluten-free, try these substitutions:

  • In place of the cheese, use a plant-based cheese alternative or simply omit it.

  • Use gluten-free rolled oats in place of the cooked brown rice to make this recipe gluten-free.

  • Substitute ground flaxseed meal for the eggs to make this recipe vegan.

Additional Ingredients:

To make a delicious sage-y mushroom gravy to serve with your Mushroom Walnut Loaf, you’ll need:

  • 2 tbsp flour (or gluten-free flour blend)

  • 2 tbsp vegan butter or oil

  • 1 and 1/2 cups vegetable broth

  • 1/4 cup red lentil puree (optional)

Now that you know what ingredients you need let’s get into the recipe!

The Recipe How-To

 Meet your new favorite vegetarian meatloaf!
Meet your new favorite vegetarian meatloaf!

Preheat the oven and prepare the ingredients

To start preparing your Mushroom Walnut Loaf, preheat your oven to 350°F (175°C). Also, prepare your ingredients by gathering and measuring them accurately.

Combine ingredients in a large bowl

Then, combine all of the ingredients in a large bowl. Add cooked brown rice, tamari soy sauce, onion, fresh mushrooms, cheddar cheese, walnuts, and 6 beaten eggs. Mix everything until well combined.

Process the walnuts

Next, process 2 cups raw walnuts in a food processor until you get small pieces. Add them to the mixture along with other ingredients.

Mix well and pour into a loaf pan

Add 1/2 tsp ground black pepper and mix well using your hands or a spoon. Take your greased loaf pan and press the mixture into it tightly to avoid air gaps.

Bake for an hour

Bake for an hour, or until the edges are browned and crisp. Check its readiness by inserting a toothpick in its center; if it comes out clean, then it’s cooked correctly.

Serve hot with mushroom gravy

Bring out your warm Mushroom Walnut Loaf from the oven and let it cool for at least 10 minutes before slicing. You can serve this dish on its own or with your favorite side dish alongside delicious mushroom gravy.


Substitutions and Variations

 Don't be fooled by the looks, this meatloaf is all plants!
Don’t be fooled by the looks, this meatloaf is all plants!

This recipe for Mushroom Walnut Loaf is already a versatile dish that can be customized to suit different dietary restrictions, preferences, and schedules. Here are some substitutions and variations I recommend:

– Gluten-free option: Replace the rolled oats with gluten-free oats or use a grain-free flour instead.

– Dairy-free option: Use non-dairy cheese such as vegan cheddar or omit the cheese entirely.

– Nut-free option: Substitute the walnuts with diced mushrooms or use sunflower seeds or pumpkin seeds instead.

– Plant-based version: Omit the eggs and use ground flaxseed or chia seeds as a binder instead. You can also add lentils or crumbled tofu to boost the protein content.

– Lentil loaf variation: Replace some of the cooked brown rice with cooked lentils to create a heartier loaf that is lower in carbs and higher in fiber. You can also add dried herbs such as thyme, rosemary, or sage for extra flavor.

– Mushroom gravy topping: Serve the loaf with a savory mushroom gravy made from sautéed mushrooms, garlic, vegetable broth, and tamari soy sauce. This will add an umami-rich finishing touch to your loaf.

– Turkey meatloaf twist: If you’re not vegetarian, you can use this recipe as a base for a turkey meatloaf by replacing the mushrooms with ground turkey or beef. You may need to tweak the seasoning and cooking time accordingly.

Whatever substitutions and variations you choose, make sure to keep the basic proportions of the recipe intact for best results. Happy experimenting!

Serving and Pairing

 Surprisingly hearty and packed with protein!
Surprisingly hearty and packed with protein!

Now that your mushroom walnut loaf is cooked to perfection, it’s time to think about the best way to serve and pair it. Whether you’re looking for a hearty lunch or a filling dinner, this vegetarian meatloaf is guaranteed to satisfy even the most discerning palates.

One of the best things about this dish is that it pairs well with a wide range of sides and sauces. If you’re in the mood for something classic, try serving it with mashed potatoes and gravy. The rich, savory flavors of the mushroom walnut loaf are perfectly complemented by creamy mashed potatoes and a generous drizzle of flavorful mushroom gravy.

If you’re looking for something lighter, try pairing your loaf with a refreshing salad. A simple green salad with a tangy vinaigrette or a colorful Greek salad would both be great options. You could even serve it on top of a bed of grains or roasted vegetables for a filling and nutritious meal.

And if you’re feeling adventurous, why not try using your mushroom walnut loaf as a base for other dishes? It would make a great vegetarian alternative to traditional meatballs in spaghetti and meatballs, or could be sliced up and used as a sandwich filling.

No matter how you choose to serve and pair your mushroom walnut loaf, one thing’s for sure: it’s guaranteed to be an instant hit with vegans and meat-lovers alike!

Make-Ahead, Storing and Reheating

 The perfect balance of mushrooms and walnuts in every bite!
The perfect balance of mushrooms and walnuts in every bite!

One of the best things about this mushroom walnut loaf recipe is how well it stores and reheats! If you’re looking for an easy meal prep dish, this is definitely one to add to your arsenal.

To make this dish ahead of time, simply prepare it as directed and allow it to cool completely. Once you’ve allowed the mushroom walnut loaf to rest and cool for a bit, you can wrap it in cling wrap or foil and store it in the fridge for up to 3 days.

When you’re ready to reheat, preheat your oven to 350°F (175°C) and place the loaf on a baking sheet. Cover with more foil or parchment paper, then bake for approximately 15-20 minutes until heated through.

You can also reheat individual slices of the mushroom walnut loaf in the microwave for around 30 seconds each – just be sure to cover them first so they don’t dry out.

Whether you’re looking for an easy meal prep dish or just want a delicious meat-free meal that you can enjoy again and again, this mushroom walnut loaf is definitely worth trying out. With its protein-packed ingredients and savory flavor profile, it’s sure to become a favorite in no time!

Tips for Perfect Results

 Who says vegetarian can't be delicious?!
Who says vegetarian can’t be delicious?!

Now that you have your ingredient list and recipe how-to down, it’s time to focus on some tips to ensure perfect results for your Mushroom Walnut Loaf! Here are some tips and recommendations to consider:

1. Use fresh mushrooms: Choosing fresh mushrooms will give your loaf a better texture and flavor compared to canned or frozen ones. Plus, fresh mushrooms cook faster, so you can avoid any soggy spots in your loaf.

2. Properly chop the walnuts: Make sure you chop your walnuts finely enough to ensure consistent texture throughout the loaf. If the walnuts are too big or unevenly chopped, they might not cook evenly and can result in a mushy or dry loaf.

3. Cook the brown rice properly: Be sure not to overcook or undercook the brown rice before adding it to the mixture. Overcooked rice can become too soft and spongy, while undercooked rice will make your loaf too firm and dry.

4. Let it sit after baking: Once you take your Mushroom Walnut Loaf out of the oven, let it cool down for 10-15 minutes before slicing into it. This will help it settle and make it easier to slice without breaking apart.

5. Add some spices: If you’re looking for an extra kick of flavor, try adding some additional spices like thyme, rosemary, or smoked paprika to your mixture. These herbs complement the mushrooms and walnuts perfectly and give your loaf a savory taste.

6. Seal tightly for storage: Once your loaf is completely cooled off after baking, make sure to wrap it tightly with plastic wrap or aluminum foil before storing it in the fridge. This will prevent any air from getting in and keep your loaf moist and fresh for up to 3 days.

By following these tips, you’ll be able to achieve a perfectly cooked Mushroom Walnut Loaf that is sure to impress even non-vegetarians!

Bottom Line

If you are looking for a vegetarian meatloaf recipe that is packed with flavor, this Mushroom Walnut Loaf copycat from The Spot Recipe is the perfect choice. Not only is it delicious and hearty, but it’s also a great option for those who follow a plant-based, gluten-free or nut-free diet. With the combination of mushrooms, walnuts, and other wholesome ingredients, you won’t even miss the meat!

So why not give this recipe a try? It’s easy to make, customizable to your liking and perfect for meal prepping. Whether you’re planning a family dinner or hosting a holiday party, this Mushroom Walnut Loaf is sure to impress your guests.

Remember to follow the tips and recommendations in this article for perfect results every time. You can substitute ingredients depending on your preference and dietary requirements. And if you ever have any questions or concerns, refer back to the FAQ section.

In conclusion, this Mushroom Walnut Loaf recipe is not only delicious and nutritious but also represents the best vegetarian meatloaf recipe out there. So get ready to indulge in one of the best savory dishes of all time!

Mushroom Walnut Loaf(Vegetarian Meatloaf) Copycat from the Spot

Mushroom Walnut Loaf(Vegetarian Meatloaf) Copycat from the Spot Recipe

I was a vegetarian about 10 years ago and I was always trying to find good creative vegetarian dishes. My husband took me to this vegetarian restaurant called The Spot in Hermosa Bch., CA. The food there was AWESOME! They had a cookbook and I bought it! This is one of the recipes in it. I made it years ago and it was FAB! Serve this with the Mushroom Walnut Gravy that I will post next. You don't have to be vegertarian to enjoy this dish! Actually I prefer this over regular meatloaf. =)
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Prep Time 30 mins
Cook Time 45 mins
Course Main Course
Cuisine Vegetarian
Calories 715 kcal


  • 6 eggs, beaten
  • 1 1/2 cups raw walnuts, chopped
  • 4 cups rennetless cheddar cheese, shredded
  • 2 1/4 cups fresh mushrooms, sliced
  • 3/4 cup onion, chopped small
  • 1 1/2 teaspoons granulated garlic
  • 1 1/2 tablespoons tamari soy sauce
  • 3 1/2 cups cooked brown rice


  • Preheat oven to 350 degrees.
  • In a large bowl combine all the ingredients and mix well.
  • Pour into a 9 x 13 baking pan. Bake for 45 minutes.
  • Serve with mushroom walnut gravy.

Add Your Own Notes


Serving: 240gCalories: 715kcalCarbohydrates: 35.8gProtein: 33.7gFat: 50.1gSaturated Fat: 19.4gCholesterol: 290.6mgSodium: 793mgFiber: 4.7gSugar: 3.1g
Keyword < 4 Hours, Vegetable, Weeknight
Tried this recipe?Let us know how it was!

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