Easy Vegetable Loaf Recipe
Posted on 18 July 2017 by Leonie Satori
This Easy Vegetable Loaf makes regular appearances at our dinner table, almost a complete meal in itself, it is great for picnics, fussy visitors or when culinary inspiration is needed. It is dairy free, vegan, gluten free and incredibly delicious.
This vegetarian loaf recipe has evolved over a few years and I haven't, until now written down the recipe and cannot remember where the original inspiration came from. So if you recognise this as your great aunt's veggie loaf recipe, please thank her for this winning recipe.
1 carrot, roughly grated
1 medium sized zucchini, roughly grated
1 celery stalk, finely chopped
1 medium brown onion, finely chopped
1 cup of cooked grain (quinoa, millet or brown rice)
3/4 cup of ground almonds
1 can of lentils, rinsed and drained
150g of firm tofu, crumbled
2 teaspoons of turmeric powder
1 teaspoon of dried herbs (oregano, marjoram or thyme)
3 teaspoons of egg replacer
2-3 tablespoons of finely chopped parsley
salt and pepper to taste
olive or coconut oil
How to make: Easy Vegetable Loaf
Firstly, prepare all of the ingredients for the loaf; cook the grain, chop and grate vegetables, grind almonds and crumble tofu.
Once you have all of your ingredients ready to make your loaf, pre-heat your oven to 180C and grease your loaf dish.
In a large pan or flat bottomed wok, start with gently sauteing the onions in a little oil. Once the onions have begun to soften, add the celery, carrot and zucchini to the pan and heat for another 3-4 minutes or until the vegetables just begin to soften.
Next, add the turmeric powder and dried herbs and distribute through the vegetables. Add the lentils, cooked grain, ground almonds and crumbled tofu and stir thoroughly. Add the finely chopped parsley, natural salt, fresh ground pepper and other herbs here if you wish and combine thoroughly.
Lastly, combine the egg replacer with a small amount of water to make a thick paste, add to the rest of the ingredients and mix through. Spoon the mixture into your loaf dish, pressing down firmly with the back of a fork or spoon to hold the loaf together.
Bake your Easy Vegetable Loaf for 45 minutes. Eat hot or cold as left overs, with raw or cooked vegetables.
After you have made this Easy Vegetable Loaf once, you will realise how 'easy' it really is. The quantities of ingredients do not need to be exact, in fact I have never really measured except to write this recipe to share.
Variations to the Easy Vegetable Loaf recipe
You can adapt the herbs, spices and vegetables in this recipe to suit your tastes or what you have available in your kitchen. You could add some whole green peas, to add a little pop to this recipe, or include some chilli or Moroccan herbs to spice it up a bit. Of course, you can use an egg instead of the egg replacer, and for those with an aversion to soy products, you can take out the tofu. Without the tofu, the loaf is slightly softer though, so I would suggest an additional egg to bind.
The variety of protein sources in this recipe - grain, lentils and nuts make this nutritionally grounding, providing a range of amino acids for strength and growth. A great recipe for a vegan or vegetarian diet or to break up the week with a purely plant based meal for meat eaters. Serve with your favourite homemade sauces or condiments and with some steaming hot vegetables and your visitors may not even realise that they are eating a healthy plant based meal.
About the Author
Leonie is a Naturopath & Medical Herbalist with a passion for good food, healthy living and of course, herbal medicine. When she is not consulting in her Naturopathic clinic in Lismore or blogging about nutrition, Ayurvedic Medicine or natural health, she is studying yoga, growing her own herbs and vegetables or quietly walking in the natural bush land in Northern Rivers NSW.
Contact our health centre in Lismore to book an appointment with Leonie in our naturopathic clinic.
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