Wednesday, March 11, 2015

Mushroom Nut Loaf with Balsamic Tomato Chutney

Do you every get those nights that you feel the need for comfort food ... just a big hearty meal that reminds you of yesteryears? I get that a lot, but most of my childhood favs I don't eat anymore since I have changed my diet. I love trying to remake those meals and spice them up a bit! Meatloaf is one of those foods that people loved or hated as a kid. I have the worst memory in the world, but I think I liked my mom's meatloaf (anyone else feel the need to scream, "Mom ... Meatloaf" like Will Farrell right now?).

There are so many types of vegetarian meatloafs that I have made in the past. I have done black bean and corn mexican style, lentil loafs with lots of vegetables and nut loafs with grains and cheese. This is the one that I always come back to. For me, this Mushroom Nut Loaf has it all, the veggies, the nuts and the beans. It's easy to make and I love love love the Balsamic Tomato Chutney.

Mushroom Nut Loaf with Balsamic Tomato Chutney

I usually always have just enough leftover the next day to make a killer sandwich with! Toast some delicious sourdough bread, add a little vegenaise and spinach and the last slice of mushroom nut loaf and chutney ... yum! I need to remember this and maybe next time, I will make an extra loaf just for sandwiches!!

My kids are the kids that don't like the idea of a meatloaf so I always take a little out, form two patties and make them little burgers. By just changing the look of it, they eat it up. Oh, what us moms do to make our kids happy!

Mushroom Nut Loaf with Balsamic Tomato Chutney

Mushroom Nut Loaf

8 oz mushrooms, chopped (I like baby cremini's)
1 small leek, diced
1 med carrot, shredded
1 celery stalk, diced
2 cloves garlic, minced
1-15 oz can garbanzo beans, drained and rinsed
1 c walnuts, toasted
3/4 c oats
1/2 c parsley, finely chopped
1 egg or flax egg
1 T tamari
1 t oregano
1 t salt
1 t pepper

Balsamic Tomato Chutney

1/2 lg union, julienned
2 med tomato, diced
1 T balsamic vinegar
1/2 t salt
1/2 t pepper

Preheat the oven for 400º.

In a large pan, heat up a little oil. Add in mushrooms, leek, carrot, celery and garlic cloves. Cook them until all the liquid is gone from the mushrooms.

Meanwhile, in your food processor, purée the walnuts so they are dust. Add the garbanzo beans and purée them too.

In a mixing bowl add your sautéed vegetables, walnut and bean mixture  along with all remaining ingredients. Using a potato masher mix everything up so it is well integrated.

Oil a bread loaf pan and put your mushroom loaf mixture into the pan smoothing it out on top. Bake for 40-45 minutes.

Mushroom Nut Loaf with Balsamic Tomato Chutney

While your mushroom loaf is cooking, you can prepare the balsamic tomato chutney. First, heat up about 2 T of oil in a pan. Add in your onions and cook them on a medium heat until they are nicely caramelized. Add in tomatoes, balsamic, salt and pepper.

Mushroom Nut Loaf with Balsamic Tomato Chutney

When the mushroom loaf is done, it should be firm in the middle. I take mine out of the pan and let it sit for about 5 minutes before cutting it. Once sliced, top with the balsamic tomato chutney and serve.

Mushroom Nut Loaf with Balsamic Tomato Chutney

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