Vegetarian Holiday Loaf

When meat just isn’t your thing, try this entrée at your next holiday gathering for a new meatless tradition.



Cook Time:



  • 1 onion, medium chopped
  • 1 Tbsp olive oil
  • 2 cups finely chopped mushrooms
  • 2 cloves garlic, finely chopped
  • 1 tsp dried thyme, marjoram, basil, tarragon, and sage
  • Red wine or sherry
  • 5 eggs
  • 1 cup cottage cheese
  • 2 cups COOKED brown rice
  • 2 cups walnuts, finely chopped
  • 1 cup cashews or almonds, finely chopped
  • ¾ pound grated cheese (parmesan, cheddar, smoked, gruyere, etc)
  • ½ cup fresh parsley, chopped
  • Salt and pepper to taste


  • Preheat oven to 350˚ F and prepare loaf pan by lining with parchment or oiling the pan.

  • Sauté the onion in oil until it begins to soften. Add mushrooms and a pinch of salt/pepper and cook until mushrooms start to release their juices and become soft.

  • Add garlic and dried herbs and cook until fragrant.

  • When pan begins to dry out, add a splash of red wine or sherry and cook until reduced. The ingredients should be moist but not swimming in liquid. Remove from heat and let cool.

  • In a large bowl, beat the eggs with the cottage cheese. Add rice and nuts and stir until evenly coated.

  • Add cooked mushrooms, grated cheese and parsley. Mix well and taste to season.

  • Fill loaf pan, with nut mixture. Decorate with slices of mushroom, pepper or walnuts if desired.

  • Bake for 1 hour or until loaf is firm. Rest on cooling rack for 10 minutes and then remove from pan lifting the parchment paper out.


Nutrition Information: Serving size = 1/8 of Holiday Loaf Calories: 519 Fat: 33g Saturated Fat: 5g Carbohydrates: 41g Sugars: 4g Sodium: 186mg Fiber: 10g Protein: 17g

Recipe adapted from