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Vegetarian Loaf with Mushrooms, Fonio, and Parmigiano (Gluten-Free)

This delicious vegetarian loaf recipe with mushrooms and fonio is lectin-free and gluten-free, perfect for meal prep, and super healthy. Not only is it packed with nutritious ingredients, but it’s also bursting with flavor and so easy to make.

Whether you’re a vegetarian or just looking for a tasty way to incorporate more plant-based meals into your diet, this recipe is a winner. Plus, this loaf is a smart way to sneak vegetables into food for those peaky eaters in your home.

Why we love this vegetarian loaf with mushrooms and fonio

There is something about a loaf that appeals to people. For me, it’s the convenience of having a lot of nourishing ingredients packed in an easy-to-serve and reheat form. It’s comfort food.

  • It’s easy to make.
  • It’s packed with so many healthy vegetables: parsley, dill, scallions, garlic, mushrooms, and carrots.
  • It’s such a great meal prep and lunch box item and can be served warm or cold, or can be reheated.
  • It provides all the macronutrients for the days when you want to take a break from meat.
  • It’s delicious!

And, if you don’t eat meat, this vegetarian meatloaf is a great replacement for the real meatloaf.

What is fonio?

Fonio is a nutritious, gluten-free, and lectin-free African grain that is becoming increasingly popular in the health food world. I love it because it is very easy to prepare: it only takes 2-3 minutes to cook.

For more information about fonio and other lectin-free grains, check out these articles:

I chose fonio for this recipe because it is a very small grain compared to millet or sorghum, so it works well in a loaf, and it is a healthier version compared to rice.

Vegetarian Loaf with Mushrooms, Fonio, and Parmigiano

The mushrooms

I love mushrooms and try to add them to my cooking whenever possible. They are tasty, but they also have a lot of health benefits.

They are low in calories and rich in fiber, vitamins, and minerals, including vitamin D, potassium, and selenium. Mushrooms are also a good source of antioxidants, which help protect cells from damage and may reduce the risk of chronic diseases such as cancer, heart disease, and Alzheimer’s disease.

In addition, some varieties of mushrooms contain compounds that have immune-boosting properties, potentially enhancing the body’s ability to fight infections. Overall, incorporating mushrooms into your diet can provide numerous health benefits and promote overall well-being.

For this recipe, I used frozen porcini mushrooms that were foraged by my dad. My parents live in an area where porcini mushrooms are abundant.

Ingredients to make this vegetarian loaf

All the ingredients for the vegetarian loaf recipe

FOR THE FONIO:

  • 1 tablespoon extra virgin olive oil
  • 150 grams fonio (3/4 cup)
  • 1 1/2 cups filtered water
  • 1/2 teaspoon salt

FOR THE MUSHROOMS:

  • 2 tablespoons extra virgin olive oil
  • 500 grams of chopped mushrooms (I used porcini; you can use crimini, brown, or portobello mushrooms)
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper

FOR THE LOAF:

  • 4 scallions (spring onion)
  • 3 spring garlic (or use a generous handful of chives)
  • 1 big bunch of flat-leaf parsley
  • 1 small bunch of fresh dill
  • cooked fonio (all the above)
  • 1 1/2 cup cooked mushrooms
  • 3/4 cup grated carrot (1 carrot)
  • 1/2 cup grated Parmigiano Reggiano
  • 3 pasture-raised eggs
  • 2/3 teaspoon salt
  • freshly ground pepper

How to make this vegetarian loaf with mushrooms and fonio

The ingredients in a bowl
The ingredients have been mixed
The loaf pan ready to go in the oven
  • COOK FONIO: Heat a small pot or saucepan on medium heat; add one tablespoon of extra virgin olive oil and the dry fonio. Toast for about 2-3 minutes, stirring frequently. Add the water and salt, being careful not to get burnt with the steam. Bring to a boil, turn the heat to low, and simmer for about 2 minutes. Turn off the heat and cover the pot for about 5 minutes. Fluff with a fork and let it cool.
  • COOK MUSHROOMS: In a medium/large skillet, sautee the mushrooms with olive oil, salt, and pepper, on medium heat until all the liquid evaporates and the mushrooms become fragrant (it could take about 20 minutes). Take off heat and put it aside to cool.
  • Preheat the oven to 350F/180C and line a medium loaf pan with parchment paper.
  • MAKE THE LOAF: Chop all the greens (scallions, garlic or chives, parsley, and dill) in a food processor. Add the cooled fonio, cooled mushrooms, and the rest of the ingredients, including the greens, to a big mixing bowl and mix very well. Fill the loaf pan with the mixture, and bake for 55 minutes or until golden brown and settled. Let it cool in the pan for about 30-40 minutes, then gently remove it on a cutting board. You can slice it while still warm or serve it cold. It can also be stored in the refrigerator. You can eat it cold, or you can warm each slice, on both sides, in a pan.
Vegetarian Loaf with Mushrooms, Fonio, and Parmigiano
Two slices of the Vegetarian Loaf on a plate

How to serve this vegetarian loaf with mushrooms and fonio

This loaf is so versatile. I love that it can be served both warm or cold, and it can easily be reheated in an oven, or on a pan, with a little bit of olive oil. You can serve it in so many ways:

  • as a breakfast, with coffee or tea
  • as a side dish, with your choice of protein or vegetable stews
  • as a main dish, with extra virgin olive oil and a big green or chicory salad, for lunch or dinner
  • as a savory snack, home or on the go, with GundryMD Polyphenol Pearls (it’s the perfect pairing!)
Two slices of the vegetarian loaf served with polyphenol pearls

Enjoy this lectin-free and gluten-free vegetarian loaf with mushrooms and fonio!

For a meatloaf recipe made with meat and packed with vegetables, check out our post:

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Vegetarian Loaf with Mushrooms, Fonio, and Parmigiano (Gluten-Free)

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)
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By Claudia Curici, Health Coach Serves: 8
Prep Time: 40 minutes Cooking Time: 55 minutes

This delicious vegetarian loaf recipe with mushrooms and fonio is lectin-free and gluten-free, perfect for meal prep, and super healthy. Not only is it packed with nutritious ingredients, but it's also bursting with flavor and so easy to make. Whether you're a vegetarian or just looking for a tasty way to incorporate more plant-based meals into your diet, this recipe is a winner. Plus, this loaf is a smart way to sneak vegetables into food for those peaky eaters in your home.

Ingredients

  • FOR FONIO:
  • 1 tablespoon extra virgin olive oil
  • 150 grams fonio (3/4 cup)
  • 1 1/2 cups filtered water
  • 1/2 teaspoon salt
  • FOR MUSHROOMS:
  • 2 tablespoons extra virgin olive oil
  • 500 grams of chopped mushrooms ((I used porcini; you can use crimini, brown, or portobello mushrooms)
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • FOR THE LOAF:
  • 4 scallions (spring onion)
  • 3 spring garlic (or use a generous handful of chives)
  • 1 big bunch of flat-leaf parsley
  • 1 small bunch of fresh dill
  • cooked fonio (all the above)
  • 1 1/2 cup cooked mushrooms
  • 3/4 cup grated carrot (1 carrot)
  • 1/2 cup grated Parmigiano Reggiano
  • 3 pasture-raised eggs
  • 2/3 teaspoon salt
  • freshly ground pepper

Instructions

1

COOK FONIO: Heat a small pot or saucepan on medium heat; add one tablespoon of extra virgin olive oil and the dry fonio. Toast for about 2-3 minutes, stirring frequently. Add the water and salt, being careful not to get burnt with the steam. Bring to a boil, turn the heat to low, and simmer for about 2 minutes. Turn off the heat and cover the pot for about 5 minutes. Fluff with a fork and let it cool.

2

COOK MUSHROOMS: In a medium/large skillet, sautee the mushrooms with olive oil, salt, and pepper, on medium heat until all the liquid evaporates and the mushrooms become fragrant (it could take about 20 minutes). Take off heat and put aside to cool.

3

Preheat the oven to 350F/180C and line a medium loaf pan with parchment paper.

4

MAKE THE LOAF: Chop all the greens (scallions, garlic or chives, parsley, and dill) in a food processor. Add the cooled fonio, cooled mushrooms, and the rest of the ingredients, including the greens, to a big bowl and mix very well. Fill the loaf pan with the mixture, and bake for 55 minutes or until golden brown and settled. Let it cool in the pan for about 30-40 minutes, then gently remove it on a cutting board. You can slice it while still warm or serve it cold. It can also be stored in the refrigerator. You can eat it cold, or you can warm each slice, on both sides, in a pan.

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