Savory Tarragon Mushroom Loaf with Onion Gravy

Thanks to this savory, hearty, nutrient-packed loaf, you can skip the “meat” in your next vegan “meatloaf” meal! Rich with the umami flavor of onions, as well as earthy white beans, flavorful onions, garlic, and celery, and a boost of onions, flax seeds, and herbal tarragon, this Savory Tarragon Mushroom Loaf is off the charts with likeability! I serve this recipe for holiday meals, but it’s also fabulous for Sunday dinner, or comfort food, mid-week meals. Serve it with this quick and easy onion gravy—and a side of mashers and roasted veggies—for one of your all-time favorite plant-based meals ever.

Watch me make this recipe in my Instagram Plant-Powered Live Cooking Show here.

Savory Tarragon Mushroom Loaf with Onion Gravy

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(28 votes, average: 4.21 out of 5)
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4.2 from 28 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 1 hour 34 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

Rich with the umami flavor of onions, as well as earthy white beans, flavorful onions, garlic, and celery, and a boost of onions, flax seeds, and herbal tarragon, this Savory Tarragon Mushroom Loaf is a great way to skip the “meat” in your next vegan meatloaf.

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Ingredients

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Mushroom Loaf:

• 1 tablespoon extra virgin olive oil
• 1 medium red onion, finely diced
• 3 cloves garlic, minced
• 2 stalks celery, finely diced
• 10 ounces mushrooms, finely diced
• 2 tablespoons fresh tarragon (or 1 tablespoon dried)
• 1 (15 ounce) can white beans, drained
• 1 cup old-fashioned oats
• 2 tablespoons flax seeds, ground
• ½ cup walnuts, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• ½ lemon, juiced
• Salt and black pepper, as desired

Onion Gravy:

• 1 tablespoon extra virgin olive oil
• ½ red onion, finely diced
• 2 cloves garlic, minced
• 2 cups plant-based milk, plain, unsweetened
• 2 tablespoons all purpose flour
• 1/4 teaspoon black pepper
• 1 tablespoon soy sauce

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Instructions

1. To make mushroom loaf, heat olive oil in a large skillet and add onion, garlic, and celery and sauté for 9 minutes.
2. Add mushrooms and tarragon and sauté for an additional 5 minutes.
3. Place drained beans in a large mixing bowl and mash with a potato masher until smooth, with some chunks still visible.
4. Preheat oven to 350 F.
5. Add the sautéed vegetable mixture, oats, flax seeds, walnuts, soy sauce, vinegar, and lemon juice to the bowl, and mix well. Taste, and season with salt and black pepper as desired.
6. Spray a 9-inch loaf pan with nonstick cooking spray.
7. Transfer the mushroom mixture into the loaf pan, and firmly pat down with hands.
8. Place in oven. Bake for 1 hour. Remove from oven and let stand for about 5 minutes to allow it to become firm.
9. While the mushroom loaf is baking, make the onion gravy.
10. To make the onion gravy: Heat olive oil in a sauté pan and add onion and garlic, sautéing for 9 minutes.
11. Whip together the plant-based milk, flour, black pepper, and soy sauce with a whisk in a small bowl, until smooth with no lumps.
12. Pour mixture into pan with onions and garlic, and cook, stirring frequently, for about 8 minutes, until bubbly and thick.
13. Makes about 2 ½ cups of gravy (5 tablespoons per portion).
14. Slice mushroom loaf into 8 slices. Serve with gravy.

Notes

Make this recipe gluten-free by using gluten-free oats and soy sauce, and substituting cornstarch for the flour.

• Prep Time: 20 minutes
• Cook Time: 1 hour 14 minutes
• Category: Entree
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 252
• Sugar: 2 g
• Sodium: 229 mg
• Fat: 12 g
• Saturated Fat: 1 g
• Carbohydrates: 28 g
• Fiber: 7 g
• Protein: 12 g

For other plant-based comfort food recipes, check out:

Vegetable Pot Pie with Whole Wheat Biscuit Topping
Veggie Eggplant Bake
Easy Vegan Mac & Cheese with Peas