Vegan Garlic Herb Mushroom Loaf with Lemon
Total time1 hr 25 min
Prep time20 min
Cook time55 min
4.8(19)
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Learn more →Ingredients
6 servings
For the loaf
- 2 tbsp olive oil
- 1 lb cremini mushrooms, finely chopped
- 4 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1 tsp fresh thyme leaves
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp fresh rosemary, finely chopped
- 1 lemon, zested and juiced (about 2 tbsp juice)
- 2 large eggs, lightly beaten
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ¾ cup plain breadcrumbs
- ½ cup grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - ½ tsp salt
- ¼ tsp black pepper
For the pan
- 1 tbsp olive oil, for the pan
For serving
- lemon wedges, for serving (optional)
- fresh parsley, roughly chopped, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a 9x5-inch loaf pan with 1 tbsp olive oil and set aside.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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