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Recipes on August 18, 2014 by

Meatless Mondays: Sorghum, Mushroom and Nut Loaf

There does not seem to be any good way to name this recipe and have it sound appealing. But, hey, meatloaf isn’t a particularly appealing name either and folks seem to eat it just fine. Inspired by a recipe from The Kitchn, this vegetarian “no meat” loaf is filled with wholesome sorghum, sauteed mushrooms and chopped nuts. When I first tried this recipe, what really got through to me were the nuts. They give the dish a nice chew that is hard to achieve in a plant-based loaf. I was blown away by the loaf-ness of it, as well. Most meatless loaves devolve into a pile of ingredients on your plate, but this one holds its own. It would even work well as sandwich filler, if you’re so inclined.

It’s a little embarrassing how many times I’ve made this in the last few months. Fortunately, no one at my house has complained. Even if it’s a little long on the prep work, I love it because it makes enough for us to eat for a few days. Realistically, it’s not really a Monday night meal unless you do some serious planning. I usually cook the grains one day and assemble the next. I serve this with roasted broccoli and mashed potatoes, but if you’re looking for something a little lighter, a nice green salad is really all you need as an accompaniment.

Sorghum, Mushroom and Nut Loaf | Bob's Red Mill

Vegetarian Grain & Nut Loaf

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

This nutrient rich entree is a great vegetarian alternative to standard meatloaf.  Adapted from a recipe at thekitchn.com.

Prep Time: 50 – 60 minutes | Cook Time:  60 – 80 minutes | Rest Time:  10 – 15 minutes

Yield: 8 servings

  • 1 cup Bob’s Red Mill Sorghum Grain
  • 3 cups Water
  • 1 Tbsp Olive Oil
  • 1 medium Onion, chopped
  • 2 cups diced Mushrooms
  • 2 cloves Garlic, minced
  • 1 tsp dried Thyme
  • 1 tsp dried Marjoram
  • 4 – 5 tsp mixed dried Herbs (such as thyme, marjoram, basil, tarragon, sage, rosemary)
  • 1 tsp Sherry Vinegar
  • 5 Eggs
  • 1 cup Cottage Cheese
  • 2 cups chopped Walnuts
  • ½ cup Bob’s Red Mill Natural Almond Meal
  • 1 tsp Salt, divided
  • 6 oz grated Parmesan
  • 6 oz grated Gruyere or Cheddar
  • ½ cup mixed fresh Herbs (such as parsley, oregano, thyme)

Step 1

Combine water and Bob’s Red Mill Sorghum Grain in a medium pot.  Bring to a boil, cover, reduce heat and simmer until tender, about 50 – 60 minutes.  Drain off excess water.  Transfer cooked grains to a food processor and puree to a smooth consistency.

Step 2

Meanwhile, preheat the oven to 350°F and spray a 9-inch loaf pan with cooking spray and line with parchment paper.

Step 3

Heat oil in a medium saucepan over medium heat.  Add onion and cook until soft.  Add mushrooms and ¼ tsp salt and cook until mushrooms begin to release their juices.  Add the garlic and dried herbs and cook until fragrant, about 1 – 2 minutes.  Add sherry vinegar and continue to cook until most of the liquid has evaporated.  Set aside to cool.

Step 4

In a large bowl beat the eggs with the cottage cheese.  Add the pureed sorghum, walnuts and Bob’s Red Mill Almond Meal.  Add the cooled mushroom mixture, cheeses, fresh herbs and remaining ¾ tsp salt and mix well.

Step 5

Transfer mixture to the prepared loaf pan and smooth evenly.  Bake until the loaf is firm and the top is slightly browned, 60 – 80 minutes.  Let rest in the pan for 10 – 15 minutes then unmold onto a serving platter.

Comments

Adrienne Kristine says:

There is a similar dish served at a vegan restaurant in San Francisco and they named it Neatloaf. I don’t think it’s copyrighted so I think this would be an excellent choice for naming this dish. I’m moving to an apartment with a real kitchen and look forward to making this tasty meal!

Adrienne Kristine says:

P.S. To make this dish vegan, substitute applesauce for the eggs and Bob’s Red Mill Nutritional Yeast for the cheeses (or use Daiya shredded chreese). Be sure to add Bob’s Red Mill Chia Seeds to your herb/spice mixture.

Julie says:

The nutritional information would be helpful, any chance you can add it?

Yes! It’s not crazy healthy, but you could definitely make some changes to lighten it up a bit.

1 serving (recipe makes 8) contains: 520 Calories, 310 Calories from Fat, 34g Total Fat, 7g Saturated Fat, 0g Trans Fat, 135mg Cholesterol, 1060mg Sodium, 24g Total Carbs, 6g Dietary Fiber, 3g Sugars, 30g Protein, 10% Vit A, 2% Vit C, 60% Calcium, 15% Iron.

Mindy zucchini says:

To make this vegan, do you need to sub the cottage cheese or just omit? We do not use the vegan cheez products, but will use nutritional yeast, nut butters, flaxseed…coconut oil…

I’d just omit it to make this vegan. Leaving out the cheese and eggs will make it a little more crumbly, but flax or chia seed, should help balance that out.

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