Hazelnut and Cremini Mushroom Loaf

You won’t miss the meat in this vegetarian and gluten free hazelnut and cremini loaf, packed with flavor from sauteed veggies, herbs and a rich vegan gravy.

1 tbsp extra-virgin olive oil
2 garlic cloves, minced
8 ounces cremini mushrooms, sliced
2 cups hazelnuts, roughly chopped
2 medium to large leeks, white and light green parts sliced
1 tsp thyme, minced
1 tsp rosemary, minced
4 eggs, preferably pastured eggs
½ cup organic milk, unsweetened plain soy milk or almond milk
½ cup brown rice, boiled and cooled (yields about 1½ cups)
¼ tsp nutmeg
zest from ½ lemon
salt and freshly ground black pepper

Vegan Onion Gravy:
2 tablespoon olive oil
½ yellow onion, finely chopped
2 tablespoons whole wheat flour
2 tablespoons soy sauce
1½ cups vegetable broth
2 tablespoons nutritional yeast

View the full recipe at Avocado A Day Nutrition →