Mushroom Nut Roast

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This recipe appears in my book The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes. Check out the book on Amazon if you're looking for more tasty recipes.

A gluten-free vegetarian Thanksgiving–those words make some people pretty nervous. Lucky for you Sea Maiden of Book of Yum decided it’d be nice to have some gluten-free veggie bloggers provide you with some inspiration, so she created The Gluten-Free Vegetarian Thanksgiving. Every day up until Thanksgiving a different blogger will share a Thanksgiving dish idea, and Sea will highlight them all on her site. You’ll have a whole menu waiting for you.

Obviously turkey is a big part of Thanksgiving for many people. Some people even call it the “star.” But you probably don’t think that. So if you’re not going to have the turkey, what do you do? The obvious choices are 1) not worry about it and eat plenty of sides or 2) make your own entree. If you’re in the latter group, here’s a dish you might want to try.

  • olive oil for the pans
  • 1 medium yellow onion, diced
  • 1 medium stalk celery, ends trimmed, diced
  • 3-4 cloves of garlic, minced
  • 1 pound crimini mushrooms, cut into 1/2-inch cubes
  • 1/2 cup white wine or gluten-free vegetable broth
  • salt
  • 2 cups pecans
  • 1 cup walnuts
  • 1 cup fresh gluten-free bread crumbs
  • 1 teaspoon dried parsley
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • freshly ground black pepper
  • 2 large eggs

  1. Preheat the oven to 375°F. Grease a 9×5-inch loaf pan and line it with parchment paper.
  2. Heat a medium to large pan over medium heat. Lightly coat the pan with oil. Add the onion and celery. Cook, stirring occasionally, for 5 minutes, until the onion is translucent and just beginning to brown.
  3. Clear a spot in the pan and add the garlic. Cook until fragrant, 30 seconds. Add the mushrooms, wine or broth, and a pinch of salt. Stir well. Increase the heat to medium-high. Allow the mushrooms to release their juices. Continue to cook until most, but not all of the liquid has cooked off, about 10 minutes.
  4. Meanwhile, pulse the nuts in a food processor until evenly ground, but not a fine powder. Place in a large mixing bowl with the bread crumbs. Stir in the herbs, a pinch of salt, and a few grinds of pepper.
  5. Add the cooked mushrooms to the mixing bowl and stir well. Lightly beat the eggs in a small bowl, and then stir into the nut mixture.
  6. Spoon the mixture into the prepared loaf pan, firmly press it down, and smooth the top.
  7. Bake for 45 minutes, until the edges are browned and a toothpick inserted in the loaf comes out clean. Remove from the oven and let cool slightly. Run a knife around the edges if necessary. Place a serving platter over the loaf pan, serving-side down. Invert the two together. Remove the parchment paper and serve.

Serves 8

The pecans really shine through, but they balance nicely with the mushrooms. If you have a gravy recipe you love, whip it up and spoon away. I thought the nuttiness played well with my spiced cranberry sauce.

ETA: I’ve had numerous people ask me what they can substitute for the bread crumbs. I’ve had one reader report she had success when she halved the recipe and used 1/8 cup of psyllium husk in place of the bread crumbs.

If you’re looking for more ideas make sure to check back into The Gluten-Free Vegetarian Thanksgiving page in the coming days.


Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


  1. Yum! I will definitely be trying this since it combines two of our favorite foods :)

  2. What a great recipe! I’m so glad you shared this with our event. I’ve only made a few nut roasts in my time but it may be time for me to make another one. Your pictures are gorgeous, too!


  3. never had a nut loaf. This is my first thanksgiving as a vegetarian but I love mushrooms so will definitely try this out.

  4. It’s amazing how much that actually looks like meat loaf! I bet it tastes amazing. I have a nut and mushroom veggie burger recipe that this reminds me of and it’s fantastic, so I can only imagine that this is just as outstanding.

  5. I love nutroasts, and this sounds like such a great one! So glad to have a new recipe to try this holiday season. Thanks for submitting to WW this week! :D

  6. oh I love nut roasts – and this looks wonderful

  7. We don’t have thanksgiving, but this looks great! Thank you for giving it to us.

  8. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! :)

  9. This sounds great! Can it be reheated well? If I made it tomorrow, would it be good reheated in the oven 2 days later??

    Thanks in advance!

  10. Thank you so much for sharing this recipe – I made it for Easter lunch for my parents and they loved it!!!

  11. Hi! Do you have any suggestions to replace gluten free bread crumbs? Maybe chickpea or coconut flour?

  12. Christine Pielenz says:

    I have to control the amount of carbs I eat because I’m diabetic. Any idea whether I could easily substitute the bread crumbs with psyllium husks? I guess they’re there to help hold the mass together?

    • Yes, the idea is for the bread crumbs to act as binding and absorb some liquid. In that sense, I would assume the psyllium husk would work. However, I have no idea how much to tell you to use. Obviously you wouldn’t need a whole cup. If you give it a try, I’d love to hear the results.

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