This mushroom walnut loaf is a low carb version of a classic vegetarian dish. A simple dish with mushrooms and walnuts makes a tasty vegetarian nut roast.
The traditional nut roast used rice or breadcrumbs, but this low carb vegetarian loaf is simply mushrooms and walnuts with a few herbs and flavourings. It’s a hearty nut roast dish perfect for any main meal and a great vegetarian alternative to meat loaf.
I was sorely tempted to use cauliflower rice to bind the nuts and mushrooms but that might have resulted in a soggy loaf. Adding a beaten egg to bind the mixture is entirely optional. I baked mine without, but I pressed the mushroom walnut loaf firmly into the tin. The result was not quite as firm as I wanted but the taste was spot on.
This low carb mushroom walnut loaf is delicious warm and utterly divine cold too. I served this warm with a quick creamy mushroom sauce with a few mushrooms I had leftover. I fried sliced mushrooms in butter, then added cream cheese, chopped chives and a dash of whipping cream.
What Mushrooms To Use For Vegetarian Loaf
I used regular white mushrooms for this tasty mushroom nut loaf, but you could use a variety of them. Button and chestnut would work well. The key is to chop them finely as although they will reduce in size once cooked, you don’t want too much of a chunky nut loaf texture. The mushrooms should blend in with the walnuts, not fight with them for size and texture.
To Egg or Not to Egg
Although I’ve made this without an egg, it was delicious but crumbly. If you want another binding agent and to keep this vegan, add a flax “egg” mixture. I would make this again as the taste was delicious but may play around with the binding element. If you cook your mushroom and onion mixture in butter rather than oil, that might help binding the ingredients together.
How to Make a Low Carb Mushroom Walnut Loaf
Gather ingredients Cook onion & garlic Add mushrooms Chop walnuts Add Walnuts Press firm into loaf tin Bake, slice & eat
Keto Mushroom Walnut Loaf
Ingredients
- 2 cups walnuts
- 2 1/2 cups mushrooms finely chopped
- 3 cloves garlic peeled & chopped
- 1 onion peeled & chopped
- 1 cup almond flour
- 1 egg, beaten optional
- 1 tablespoon oregano
- 1 tablespoon thyme
- 1 tablespoon Tamari sauce
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large frying pan, heat the olive oil on a medium heat.
- Add the chopped onion and garlic. Cook for 2-4 minutes until soft.
- Add the mushrooms and cook for a further 8-10 minutes until cooked.
- Chop the walnuts and add to the mushroom mixture. I like to keep the heat on to ensure a lightly toasted walnut.
- Switch off the heat from the pan and add the herbs, almond flour, tamari sauce and season with the salt and pepper.
- If you are using a beaten egg, add this too.
- Stir well until the ingredients are combined.
- Grease and line a 1lb loaf tin with parchment paper. Ensure the edges slightly overlap the tin for ease of removing the baked nut loaf.
- Spoon the nut loaf mixture into the loaf tin and press down firmly.
- Bake at 180C/350F degrees for 40-45 minutes until the nut loaf is golden and firm.
- Rest for 10 minutes before turning out of the tin.
- Slice, serve and enjoy!
Notes
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
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