Vegetarian Nut Loaf

While this may not seem like a dish that will fill you up, once you get a bite of it, I know you will want to make it after every workout.

Makes: 6 to 8 servings

Total Prep Time: 1 hour and 5 minutes


  • 1 onion, chopped
  • 1 Tbsp. of butter, soft
  • 2 cups of mushrooms, chopped
  • 2 cloves of garlic, chopped
  • 1 tsp. of dried thyme
  • 1 tsp. of dried marjoram
  • 1 tsp. of basil
  • 1 tsp. of tarragon
  • 1 tsp. of dried sage
  • Red wine, as needed
  • 2 cups of brown rice, fully cooked
  • 2 cups of walnuts, chopped
  • 1 cup of cashews, chopped
  • 5 eggs, beaten
  • 1 cup of cottage cheese
  • ¾ cup of parmesan cheese, grated
  • ½ cup of parsley and oregano, chopped and mixed together
  • Dash of salt and black pepper


  1. Preheat the oven to 350 degrees.
  2. In a skillet set over medium heat, add in the tablespoon of butter and chopped onion. Cook for 5 minutes or until soft. Add in the chopped mushrooms. Season with a dash of salt and black pepper. Stir well to mix and cook for an additional 5 minutes.
  3. Add in the chopped garlic, dried thyme, dried marjoram, basil, tarragon and dried sage. Toss well to mix. Cook for 1 to 2 minutes.
  4. Add in 1 to 2 tablespoons of the red wine. Deglaze the bottom of the skillet. Remove from heat and set aside to cool.
  5. Grease a loaf pan with butter. Line the bottom with a sheet of parchment paper.
  6. In a bowl, add in the cooked brown rice, chopped walnuts and chopped cashews. Stir well to mix.
  7. In a separate bowl, add in the beaten eggs and continue cheese. Whisk until smooth i

in consistency. Pour into the cooked rice. Add in the cooked mushroom mixture and stir well until evenly mixed.

  1. Add in the grated parmesan cheese, chopped parsley and chopped oregano. Stir well to incorporate.
  2. Pour into the greased loaf pan. Place into the oven to bake for 1 hour or until firm.
  3. Remove and cool for 10 minutes before serving.