Because of Plants feature recipe: Reach the highest summit with our Mushroom-Seed Loaf

This post is part of our Because of Plants campaign: a way to show love for the full life a plant-rich diet gives us. 

Need a dish to complete your holiday menu? Look no further! Our Mushroom-Seed Loaf is made with a variety of good-for-you ingredients, ranging from mushrooms and onions to carrots and celery. It also doesn't hurt that it's full of decadent flavor and irresistible texture.   

Since there are a lot of ingredients, it’s also a wonderful recipe to put together after a farmers’ market haul. Trust us, the extra effort is well worth it! Whether you're looking for a hearty meal after a hike or a plant-based alternative, this recipe is sure to please! 

Pro tip: if you’d rather have mini loaves, use a muffin tin. 

The Mushroom-Seed Loaf – Ingredients:

• 4 tbsp flax meal + 6 tbsp water

• 2 cups diced onion

• 2 cups diced mushrooms

• 1 cup brunoise carrot

• 1 cup brunoise celery

• 1 cup cauliflower rice*

• 2 tbsp minced garlic

• 1/2 cup sunflower seeds 

• 3/4 cup hemp seeds

• 1/2 cup almond flour

• 2 tbsp finely chopped herbs (such as thyme, rosemary)

• 1 to 2 tsp Poultry Seasoning, optional*

• 1/2 tsp dried sage

• 1/4 tsp cayenne

• 2 tbsp Dijon mustard

• 2 tbsp soy sauce

Note: you are more than welcome to experiment with other flavorings. For example, we often make this loaf with added ingredients like Kalamata olives, sun-dried tomatoes, toasted fennel seeds, chili flakes, onion powder, nutritional yeast, and balsamic vinegar.

Instructions:

You’ll start off by combining the flax meal and water, then set it aside while you prepare the rest of your mise en place. See the full recipe here. 

Check out more chef-curated plant-based recipes such as high-protein plant-based breakfast ideas and cozy winter recipes.