Best Veggie Loaf Recipes

VEGGIE-PACKED LENTIL LOAF RECIPE BY TASTY

Steps:

• To make the flax eggs, combine the flax meal and water in a small bowl and mix well. Set aside for at least 10 minutes.
• Preheat the oven to 350°F (175°C).
• In a large saucepan, heat a bit of olive oil over medium heat. Once the oil begins to shimmer, add the carrot and celery and cook until lightly browned, 2-3 minutes.
• Add the onion and mushrooms. Cook another 3-4 minutes, until the onions are semi-translucent.
• Add another drizzle of olive oil to the pan, then add the garlic, bell pepper, and tomato paste. Cook for 2 more minutes, until the tomato paste is slightly browned.
• Add the salt, pepper, parsley, and thyme, and cook for 1 more minute, until fragrant.
• Add the soy sauce and Worcestershire sauce and cook for 2 more minutes, or until the vegetables are tender. Remove the pan from the heat.
• In a food processor, add the lentils, brown rice, oats, flax eggs, and sautéed vegetables. Pulse 10-12 times until the mixture is slightly chunky.
• Transfer the mixture to a parchment paper-lined loaf pan and smooth the top with a spatula.
• To make the glaze, combine the ketchup and maple syrup in a small bowl. Brush half of glaze on top of loaf, reserving the other half for later.
• Bake the loaf for 45-50 minutes, or until an fork inserted in the middle comes out clean.
• Brush with the remaining glaze, then slice and serve.
• Enjoy!

FRENCH VEGGIE LOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x5-inch loaf pan.
• Heat 2 tablespoons olive oil in a large skillet over medium heat and cook and stir shallot, garlic, green bell pepper, eggplant, tomato, and zucchini until soft, 10 to 15 minutes. Season vegetables with a sprinkling of salt and black pepper as they cook.
• Whisk self-rising flour with eggs and milk in a large mixing bowl until smoothly combined; whisk in olive oil. Gently fold vegetables into flour mixture; stir in Swiss cheese. Pour batter into the prepared loaf pan.
• Bake loaf in the preheated oven until a toothpick inserted in the middle comes out clean, about 45 minutes. Let cool 10 minutes in the pan before removing to finish cooling on a wire rack; slice when cooled.

VEGGIE LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in large non-stick skillet over medium heat. Add onion; cook, stirring, for 6 minutes, until soft. Stir in garlic, cook for 1 minute.
• In large bowl, mix together egg, ground round, breadcrumbs, ketchup, thyme and seasoning salt until well combined. Stir in onion and garlic.
• Line a 8-1/2 x 4-1/2-inch (22 x 12 cm) loaf pan with foil; lightly oil. Spoon mixture into pan and spread evenly.
• Bake in the preheated oven for 45 to 50 minutes.

CHICKPEA-VEGGIE LOAF

Steps:

• Saute the vegetables in a little water, till the onions are well softened.
• Put the chickpeas in a colander, and rinse for 1 minute under hot water. This will make them much easier to mash. Put them in a large bowl and mash with a fork or potato masher.
• Heat oven to 300°F.
• Combine all other ingredients with the chickpeas, and mix well.
• Transfer mixture to a nonstick or lightly oiled loaf pan and pat in in evenly. Cover the pan with aluminum foil and bake for 1 hour.
• Cool the loaf, in the pan, for a few minutes before serving.
• Leftovers are great warmed up on a toasted sandwich with gravy!

FRENCH HERB VEGGIE LOAF

Steps:

• 1. Heat together Water, buttermilk and butter/margarine to 130 degrees.(Very warm) Mix together, 1 1/2 c flour, sugar, salt, yeast and garlic powder in large mixer bowl.
• 2. Add heated liquid to the dry ingredients and mix at medium speed for 3 minutes. Stir in another 1 1/2 c flour veggies, parsley and herbs to form a sticky dough. Turn out onto well floured counter and knead in as much flour as needed to make it soft, smooth and elastic. Knead in parmesan cheese a little as a time.
• 3. Place dough in a lightly oiled bowl, cover with plastic wrap and a towel and let rise to double. Punch down, divide into two equal portions and let rest covered for 5 to 10 minutes.
• 4. Roll each portion into a rectangle, using a little flour if needed to keep from sticking. Form into baguette shapes 12" long x 3" in diameter. Place on greased cookie sheet or parchment lined sheet that is dusted with cornmeal. Cover and let rise til doubled.
• 5. Preheat oven to 400 degrees and bake loaves for 20-30 minutes until golden brown and hollow sounding when tapped. approx. 200 degrees internal temp. Let cool slightly and turn out of pan to cool on a rack.

VEGGIE LOAF

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large mixing bowl, combine the rice (or other leftover whole grain), lentils, oats, mushrooms, onion, carrot, pepper, walnuts, tomato paste, olives, parsley, soy sauce, mustard, thyme, marjoram, and sage. Mix well.
• Lightly oil an 8" x 4" loaf pan.
• Fill the loaf pan with the mixture and pack well to press out any air pockets.
• Bake for 40 minutes, covered. Uncover and bake for another 20 minutes, until lightly browned. (Be sure to check it after 10 minutes uncovered as I found it was already done). Allow to stand at room temperature for 15 minutes before slicing. Use a serrated knife to carefully slice.
• Update 3/7/09: I have discovered that this holds together better if you mash half the lentils. It also helps to add some flax meal and extra liquid (I used V8).

ANOTHER YUMMY VEGGIE LOAF

Steps:

• Mix V8, ketchup, broth, marmite, and aminos in a medium mixing bowl. Stir in TVP. Let sit about 10 minutes, or until most of the liquid is absorbed.
• Meanwhile, mix all other ingredients in another medium or large bowl. Stir in TVP mixture.
• Pack into a 9 x 5 loaf pan. Bake 35-40 minutes or until slightly browned on top. Cool about 10 minutes before slicing. Enjoy with vegan mashed potatoes and gravy. Leftovers make great sandwiches.

FLUFFY MEAT AND VEGGIE LOAF

Steps:

• Finely chop or shred your choice of vegetables, place in a bowl and sprinkle with 1/2 tsp salt. Let set for 10 -15 minutes and then squeeze any excess liquid out of the vegetables and discard liquid.
• In a large bowl, break up the meat, add crumbs, onion, the remaining 1 tsp salt, seasonings and squeezed vegetables. Beat the egg and add to bowl. Add about 3/4 of the milk and mix to determine if you need more liquid. (If you have a two tined meat fork, this is the place to use it for stirring. I have found that if I do not squeeze or "knead" the meat mixture, but rather kind of toss it together, it produces a softer, more tender loaf when cooked)
• Mix until WELL blended, Shape into a loaf, either in a loaf pan or on a rimmed baking sheet. Spread top with 3 Tbsp of Catsup if desired, and Bake at 350 degrees for 1- 1/2 hours until done. Makes 6-8 servings.
• If using ALL beef for the meat mixture, substitute 1 Tbsp each of prepared horseradish and catsup for the mustard and sage.