We all need a good loaf recipe. Especially in the winter when you are starting to get tired of all those soups, stews and pastas, but still feel like making something special. We’ve tried a couple of different ones and this is by far our favorite.
We have filled it with mushroom, hazelnut, leek and brown rice and it works perfect as a main course with salad, on a buffet table, as a starter, or sliced on bread the next day.
We like our loaf crunchy so we are chopping the nuts very roughly which makes it a little bit difficult to slice, but since we slice quite large pieces it’s not a problem. If you like thin slices you should chop everything thoroughly.
Mushroom & Hazelnut Loaf
Serves 4 –6
Olive oil
2 garlic
200 g mushroom (sliced)
200 g hazelnut (chopped)
200 g leek (sliced)
1 tsp thyme
1 tsp rosemary
salt & pepper
4 eggs
1/2 cup soya milk
1/2 cup brown rice (boiled and cold)
1/2 tsp nutmeg
salt & lemon pepper
Preheat the oven to 400°F. Pour olive oil in a frying pan and sauté garlic, mushroom, hazelnuts and leek. Add thyme, rosemary, salt and pepper. Let it stir for 10 minutes and set aside for a couple of minutes. Mix eggs, soya milk, rice and the spices in a bowl and add the vegetables. Pour everything into a non-stick loaf pan. (If you don’t have a non-stick pan you can use parchment paper or some oil). Bake it for 45 minutes.
Happy Valentines Day!
Here is an old favorite recipe for coconut macaroons that we have tweaked a bit, using chocolate and dates. Normally we form small …
As soon as spring arrives we will take a trip to our country house, fire up the barbecue and make some veggie burgers (with portabello …
38 Comments
I am so in love with your recipes! This sounds delicious!
yum! i love how chunky everything is… I like it that way. Looks wonderful you guys!
Your recipes are so inspiring! Chockful of goodness and delicious looking to boot!
This looks fabulous and healthy! I woul like a slice of this for lunch!
That’s so clever!! How do you serve it? What toppings do you like with it?
Thanks guys!!
We have had it with different salads with fruits and seeds, oven roasted root vegetables, mashed sweet potatoes and lemon, raw broccoli salad with raisins, sunflower seeds, red onion and yoghurt… :)
/Luise
This looks super delicious. And maybe even something my picky husband would like :) I saw this on tastespotting.
I’ve been searching for a good loaf recipe, and I love mushrooms, rice and hazelnuts!! Delicious!
I just prepare and is delicious! Thank you very much for the recipe…
Greetings from Spain,
Hi Sonia, we are so glad you liked it!
/David
Another one to try – looks delish!
oh myyyy, this looks super delicious especially with holidays coming i’d love to make it part of my vegan thanksgiving! if i want to trade the eggs out what do you think would be the best substitute for a loaf like this? flax, or ener-G egg possibly?
I made this one last year and was requested (by my 11 year old sisters) to make it again! It has such a comforting taste. Do you have any other cool recipes for loafs??
Just wanted to say that we made this for Christmas, and it was so lovely! (I don’t even usually like mushrooms or leeks very much). I am making it again tonight with wheatberries instead of rice (what I have at hand). I think this is my new go to loaf recipe!
I made this last night and it was really nice. That being said, I did find that after the third or fourth bite it became… routine? I think a sauce might help with this. Do you have any suggestions for a dipping sauce that might be nice with this loaf?
Can I leave out the brown rice in the recipe?
mmh..looks so yummy!
I didn’t find this routine AT ALL – it has enough herbs and spice to compliment the ingredients perfectly. No sauce needed for this gem! Enjoyed it with leftover fig & walnut pasta. I will be keeping up to date with all that happens here at Green Kitchen Stories. Keep up the wonderful work!
You are a food genius! I want to make every single recipe of yours! Thank you so much for sharing this…
Hey!
Looks really good,Im planning to make for Christmas. Just have few questions:
What mushrooms did you use?
How much milk do you need exactly? 2/5 cup is how much? Sorry my silly questions, hope you see this and can answer.
Hi Isadora!
We use champignon mushroom, you can see how they look like at the top photo. The correct amount of soy milk is 1/2 cup (ca 1 dl) soy milk.
Happy cooking
/Luise
Hello
This looks amazing and i am very excited to make it, I am planning on making this for my yuletide dinner. Although there is no sauce and as many before me have said it does not need one! I would be ever so disappointed if I didn’t have the option of a sauce when eating the loaf. Is there any suggestions as to what one might make to accompany this stunning dish.
Best wishes
Anthony.
Hi, I was wondering for how long it’s still good in the fridge, and if it’s freeze well? Since I am leaving alone, I can’t (too bad) eat it all in 2 days! Thank you
Hi. Can you suggest what substitutes I can use for hazelnuts. Almonds? Walnuts? Sunflower seeds? Thank you, can’t wait to make this:)
This looks so yummy — could it be made with an egg substitute?
If you didn’t want to use soy milk could you use ordinary milk instead?
Yes, you could definitely do that.
/David
Hallo, I only have cows milk in the house at the moment – is it possible to use this instead of soya milk?
Hi! I’d like to freeze this… Any feedback from someone who tried?? What is wonderful in this recipe is I think you can substitue many things: sunflower seeds or almonds instead of hazelnuts, spelt or buckwheat instead of rice… Glorious!! (I might use pine nuts and buckwheat myself)
Could you please confirm whether the herbs used in your recipe are dried or fresh. I just made it using fresh herbs but didn’t find the flavour was as herby as I expected. Otherwise a lovely loaf. Thank you from Australia.
Hej!
Jeg glæder mig til at prøve at lave den her til juleaften, den ser vildt lækker ud! Men (og det her nok et dumt spørgsmål) jeg tænkte på om man kan bruge mandler i stedet for hasselnødder?
If my guests are vegan, what do I use instead of eggs?
I want to make this for a pot luck lunch at the office so want to get it right if I can. Sorry for the stupid question but is it half a cup of boiled rice or half a cup raw which is then boiled? And if it’s boiled, how much raw rice in weight do I need to make half a cup of boiled one? Thanks in advance!
I try to use Phyllis’s or flax seed egg in all your eggy recipes. This loaf looks perfect for us so I will give this a go I think!
Hi there,
this looks amazing!!
Could you tell me one thing:
Could I make it in advance and freeze it?
It would be nice to have on hand for a brunch side.
thankyou!!
This looks delicious, however could you replace the chicken eggs with flax eggs?
Did you try with coconut milk? I don’t have almond milk.Is it going to spoil taste? I can’t wait to try :)
I made this last night, with a tweak on the nuts, because I couldn’t source hazelnuts. So I used a mix of sunflower seeds and cashews with a few almonds. It tasted really good, although the sunflower seeds that were on top of the loaf did burn a little. But it was delicious and I’m afraid to say my husband and I polished off the entire loaf for dinner, with a salad on the side. Success!
Btw, what’s with all the videos that are being posted in people’s comments? Is it a bug?
Last night I made a slight variation Mushroom, Rice and Hazelnut Loaf using 150ml red & black rice, 300ml water, 2tbsp coconut oil, 1L onion, 2 cloves garlic, 200g spinach, 300g mushrooms, 1 sprig rosemary,2 sprigs thyme, sea salt and black pepper, 4 eggs, 100ml almond milk, 1/4 tsp nutmeg, 100g hazelnuts. I am sure this was taken some time ago from greenkitchenstories.com but can not confirm ?? Loaf turned out brilliant. I have previously sliced any left over loaf into portions and can confirm it freezes and defrosts well. I would recommend the web site recipe or the variation I use.