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Holiday Veggie Loaf with Mushroom Gravy is a perfect combination of flavours and textures that makes this dish greatly enjoyable.

Since our Canadian Thanksgiving in October, all I am doing is thinking about Holiday recipes. I made a few since then, for example FESTIVE SPAGHETTI SQUASH but I have also some from the last year. This delicious Holiday Veggie Loaf is one of them, but again it wasn’t on this blog, so I am just transferring it here from an other platform.

I made also little adjustment to the recipe, because I made it couple times since then. I adjust recipes quite often, since there is always room for an improvement. Even you, feel free to make this recipe your own, because we all have our preferences, likes and dislikes.

Whether you don’t like some type of herbs, spices or you may even have allergies to nuts. There is always always a way to substitute ingredients while the outcome is to your satisfaction. Just don’t be afraid! If you re beginner, you can always send me message and I will answer wright away!

By the way, as you can see, this loaf is served with veggies, but the recipe is not included. However, you can use OVEN ROASTED VEGGIES recipe if you like. Thank you for visiting and HAPPY HOLIDAYS!


Holiday Veggie Loaf with Mushroom Gravy is a perfect combination of flavours and textures that makes this dish greatly enjoyable.
Vegan– Gluten Free – Cholesterol Free
Prep Time20 mins
Active Time50 mins
Resting Time1 hr
Total Time2 hrs 10 mins
Course: dinner, lunch, Main Course
Cuisine: Amarican, European, Vegan
Keyword: gluten free recipe, plant based recipe, vegan recipe, veggie loaf
Yield: 2 loafs
Author: Lena Novak – Lena’s Vegan Living


  • Food processor, parchment paper, plastic wrap.


  • 1 1/2 cup quinoa cooked
  • 500 ml caned chickpeas 1can, rinsed
  • 150 gr mushrooms diced 1cup
  • ¼ cup walnuts grind
  • 1/4 cup pumpkin seeds grind
  • 2 shallot onions minced
  • 4 cloves garlic minced
  • 1 tbsp arrow root powder
  • 1 tbsp nutritional yeast
  • ¼ cup organic yellow mustard or mustard of your choice
  • ¼ cup tamari low sodium
  • 1 tbsp cumin powder
  • 1 tbsp dried marjoram or thyme and rosemary
  • Black pepper to taste
  • Himalayan pink salt to taste
  • ¼ cup grape seed oil or oil of your choice
  • ½ cup dried mushrooms rinsed soaked for overnight in 1 1/2 cup of water
  • 1 shallot onion minced
  • 2 cloves of garlic minced
  • 1 tbsp low sodium Tamari
  • t tsp organic yellow mustard or mustard of your choice
  • ½ tsp dry thyme
  • Black pepper to taste
  • 1 tbsp Nutritional yeast
  • 1 tbsp Arrow root
  • Himalayan pink salt to taste
  • 1 tbsp Grape seed oil or oil of your choice


  • Sauté mushrooms with shallots, garlic, black pepper, cumin, and pinch of salt and set aside.
  • Blend chickpeas with mustard by pressing the pulse button while gradually adding quinoa. Blend until you get semi smooth mixture.
  • When ready, transfer into a bowl and add all the ingredients including spices and herbs.
  • Mix all thoroughly, cover with lid or plastic wrap and place it into a refrigerator for an hour.
  • Preheat the oven to 375F.
  • Shape the mixture into loaf or two with your hands.
  • Brush lightly with oil on top and sides and bake for 30min.
  • Set the oven to 500F and bake for 10 more min.
  • Let it cool for 20 minutes and serve with gravy and veggies.
  • Sauté onion with garlic on hot oil until translucent.
  • Transfer to a blender; add the rest of the ingredients including water from mushrooms and blend until smooth. (except arrow root and nutritional yeast)
  • Transfer the mixture into a small pot, add arrow root and bring it to a boil while stirring continuously. If it gets too thick, you may add little bit more water, but be careful.
  • Take it off the heat, add the nutritional yeast and stir well again.


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Shihab Almahdawi
Shihab Almahdawi
10 months ago

Lovely blog