Vegan Mushroom Loaf Dinner Salad

Mushroom Loaf Salad
This is a delightful vegan pâté, another excellent salad topper, that I prepare and serve as a loaf.

I got the recipe from my amazing friend Wendy Moore, who's nutrition knowledge is staggering. It is incredible how much she knows about how food interacts with the body.

Mushroom Loaf Ingredients
The original recipe can be found on Urban Harvest's website.

Vegan Mushroom Loaf
1 onion, diced
4 white button mushrooms, diced
3 cremini mushrooms, diced
2 portobello mushrooms, diced
splash of olive oil
1/2 c raw almonds, ground
1/2 c raw cashews, ground
1/2 c spelt flour
1/2 c nutritional yeast
2 tsp fresh basil
1 tsp salt
1 tsp herbs de provence
1/2 tsp dried sage
1 c water
3 tbsp apple cider vinegar
1 c potatoes, grated
1/3 c olive oil
1/2 habinero pepper, seeded and minced

Preheat oven to 350°. Sauté onions, mushrooms and garlic in oil on medium heat until tender. Combine ground sunflower seeds, flour, yeast, basil, salt, time and kelp. Add water, apple cider vinegar, potatoes, oil and stir together. Stir in sauteed vegetables (and optional pepper) and mix well. Pour into lightly oiled loaf pan and bake for 45 minutes or until centre is set and the top has browned.

Searing Mushroom Loaf

For an amazing salad, cut a few slices of the loaf and brown both sides in a pan. Serve over a bed of spinach with a balsamic vinaigrette, a soft boiled egg and a few slices of brie.

Spinach Salad


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