This post appears in the Thanksgiving Traditions challenge.

From http://blog.lolalobato.com/vegetarian-thanksgiving-a-decadent-and-savory-turkey-substitute at La Maison du Monde

Ingredients

For the loaf
1 large onion, finely chopped
4 garlic, minced
2 bay leaves
1/4 cup + 1 tablespoon olive oil (for sautéing the onions and mushrooms)
3 fresh sprigs rosemary (about 1 tablespoon finely chopped)
6 fresh sage leaves, finely chopped
1 tablespoon of fresh thyme, finely ground
3.5 ounces Shiitake mushrooms, finely chopped
6 ounces Portabella mushrooms, finely chopped
5.25 ounces chestnuts, roasted, peeled, and grounded
1 cup toasted almonds, finely ground
1/2 cup toasted walnuts, finely ground
1 cup cooked red quinoa
1 cup cooked red rice
3 ounces dark chocolate, 70% cacao, melted (I used super dark reishi mushroom & walnut) but it’s totally optional
1 teaspoon + 1/2 teaspoon Worcestershire sauce
3 tablespoons porto
1 teaspoon salt
pepper to taste
2 eggs, beaten

For the stuffing
1 tablespoon ghee
1 shallot, finely chopped
1 t fresh thyme
3/4 cup dried apricot, chopped
1/2 cup dried cranberries
1/2 cup toasted pecans, chopped

For the gravy
3 – 4 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
8 ounces Baby Bella mushrooms, sliced
4 ounces roasted and peeled ground chestnuts
1 cup of porto
1 1/2 cup heavy cream
1 teaspoon fresh thyme, chopped
1 teaspoon fresh sage, chopped
1 teaspoon fresh rosemary, chopped
1/2 teaspoon whole nutmeg, grated
salt and pepper to taste

Directions

Grind the nuts for the loaf very finely in the food processor. Prepare the quinoa and the rice separately with just water (no seasonings) and reserve both.

In a sauté pan over medium heat, heat 1/4 cup plus 1 tablespoon olive oil and sauté the onion and minced garlic. Add the chopped rosemary, sage, and thyme, and set aside.

In a sauté pan over medium high, heat 2 tablespoons olive oil. Once the pan is hot, throw in the chopped mushrooms and sauté until tender. Add 3 tablespoons of porto and let it simmer until most of the porto has evaporated. Remove from the heat and mix with the ground chestnuts, the cup of cooked quinoa, and the cup of cooked red rice in a large bowl. Add the cup of ground almonds and the 1/2 cup ground walnuts. Incorporate the reserved sautéed onions, the Worcestershire sauce, and the salt and pepper. Mix everything together well, along with the beaten egg and the melted chocolate and set aside.

To make the stuffing
In a sauté pan over medium high heat, sauté the shallot and thyme in the ghee. Add the dried apricots, the cranberries, and the crushed pecans, then set aside.

For the gravy
In a sauté pan over medium high, heat 2 tablespoons of olive oil and sauté the onions and garlic. Add the herbs, then remove from the pan and reserve. Add 1 tablespoon of olive oil to the pan and sauté the sliced mushrooms. Incorporate the onions and garlic. Add the cup of porto and let it evaporate over medium low heat.

Meanwhile, in a small pot at medium low heat, add the cream and the finely ground chestnuts. Let the mixture cook for a few minutes, then add the nutmeg. Remove from the heat and pass through a sieve so the gravy will be creamier and less sandy. Add to the mushroom mixture. Season with salt and pepper.

To assemble the loaf
To a 9″ x 5″ loaf pan prepared with non stick pan lining paper and greased with olive oil, pour half of the mixture. Compress. Add the stuffing mixture and press down, then top with the rest of the loaf mixture and compress it. Cover with aluminum foil and bake for about 30 minutes at 325° or until the loaf is firm.

Serve sliced and topped with the gravy. And, of course, it tastes great with cranberry sauce too.

Read the original on: La Maison du Monde