Vegetable Walnut Bake with Miso & Mushroom Gravy
By Raine Dinale
Vegetable Walnut Loaf with Miso & Mushroom Gravy
  • 2 cups crushed walnuts (with mortar and pestle)
  • 1 onion, finely chopped
  • 1 cup wholemeal breadcrumbs
  • 2 cups mashed tofu
  • 2 cups grated sweet potato
  • 1 bunch asparagus, finely chopped
  • 2 tablespoons of Miso (dark or light)
  • 1/3 cup soy sauce
  • 1 cup water
  • Mixed herbs, fresh or dry
    Miso & Mushroom Gravy:
  • 1 tablespoon of Miso
  • ½ cup soy sauce
  • Water to taste (keep adding water if too salty)
  • 1/3 onion, chopped in half rings
  • Olive oil to taste
  • 1 large mushroom, chopped
  • 1 ½ tablespoons wholemeal flour
  • Water


Preheat the oven to 180°C.

Mix the walnuts, onion, breadcrumbs, tofu, sweet potato and asparagus in a bowl. In a separate bowl, mix the miso, soy sauce and water into a paste and then add the paste to the main ingredients. Stir in the herbs.

Line a medium sized baking dish or casserole dish with a little olive oil (to prevent sticking) and put the mixture into the dish. Bake for 45-60 minutes at 200°C.

Miso & Mushroom Gravy:
Sauté the onions in the olive oil, add the chopped mushrooms and cook until the onions are golden.

Add the miso and soy sauce to the mix and then add water to taste – make sure the water takes the salty taste away. Cook until all flavours are blended

Make a thickening paste with the flour and water. Add the thickened paste to the gravy.

Pour the gravy over the Vegetable Walnut Loaf. Serves 4.

"Just because you're vegan doesn't mean you can't enjoy a Christmas feast! Try this fabulous Vegetable Walnut Bake with Miso and Mushroom Gravy for a happy vegan Christmas."