Skip to main content
pinterest pinterest icon print print icon

Walnut, Quinoa and Mushroom Loaf

A perfect, plant-based entree for any special celebration that works well with any number of salads and side dishes.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6-8 1x
Print Recipe


  • 1 cup onion, chopped
  • 2 cups mushrooms, finely chopped
  • Black pepper, freshly ground, to taste
  • 2 tsp garlic, fresh, minced
  • 1 tsp basil, dry
  • 1 tsp thyme, dry
  • 1 tsp liquid smoke
  • 1/4 cup red wine or sherry (optional)
  • 2 cups quinoa, cooked
  • 2 cups walnuts, finely chopped
  • 1 cup almonds or cashews, roasted, finely chopped
  • 2 tbsp flaxseed meal or chia seeds, ground
  • 3 tablespoons water
  • 1/2 cup ketchup (optional)
  • 1 cup ricotta cheese, dairy-free
  • 1/2 cup parsley, fresh, chopped
  • Black pepper, freshly ground, to taste


  1. Preheat oven to 350°F and line 9-inch loaf pan with parchment paper.
  2. Sauté onion over medium heat until soft, adding a drop or two of water as needed to prevent sticking. Add mushrooms and black pepper then cook until mushrooms are soft and releasing their juices. Add garlic, basil, thyme,  and liquid smoke.
  3. Cook until the pan dries out, then add a splash of red wine or sherry. Cook until reduced then remove from heat and allow to cool slightly.
  4. Combine quinoa, walnuts and almonds in a large bowl.
  5. In a separate bowl, mix the ground flax or chia seed with water and let it sit for 5 minutes until it forms a gel. Add ketchup, dairy-free ricotta and mix well. When combined, add to quinoa and nut bowl. Stir in mushrooms and chopped parsley. Mix, taste and adjust black pepper and herbs as desired.
  6. Fill loaf pan with mixture, tapping the sides a few time to release air bubbles. Smooth with a spatula and decorate top if desired (e.g. mushroom slices, bell pepper strips, whole walnuts).
  7. Bake for one hour or until the loaf is firm. Remove and allow to cool for 10 minutes in the pan before removing it. Slice and serve.

Notes: After loaf mixture has been prepared (step 5) it can be kept in the refrigerator for up to one day until baking. Cook time will be slightly longer. Nut loaf can also be prepared using 2 VeganEgg (4 level tablespoons VeganEgg plus 1 cup ice cold water); texture and flavor are improved.

Did you make this recipe?

Share a photo and tag us @pblifeorg or use #mypblife — we can't wait to see what you've made!

Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.