Dairy-Free Savory Rice Loaves
These Dairy-Free Savory Rice Loaves are a wholesome, plant-based twist on a classic comfort dish, perfect for vegans and those seeking a flavorful gluten-free option. Made with hearty brown rice, vegetable broth, and an array of colorful vegetables like zucchini, carrots, and mushrooms, this recipe is packed with nutrients and natural umami flavors. A clever flaxseed and water mixture replaces eggs, while nutritional yeast adds a cheesy richness without dairy. Seasoned with Italian spices and baked to perfection, these rice loaves are versatile enough to serve as a satisfying main course or a flavorful side dish. Ready in under 90 minutes, they're ideal for meal prep, family dinners, or special occasions where hearty, dairy-free, and gluten-free recipes are a must. Garnish with fresh parsley for a vibrant finishing touch!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 Red bell pepper, diced
- 1 medium Carrot, grated
- 1 medium Zucchini, grated
- 1 cup Mushrooms, finely chopped
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Ground flaxseed
- 6 tablespoons Water
- 0.5 cup Breadcrumbs (gluten-free if needed)
- 0.25 cup Nutritional yeast
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C) and lightly oil a loaf pan or line it with parchment paper.
Rinse the brown rice under cold water, then combine it with the vegetable broth in a saucepan. Bring to a boil, reduce the heat to low, cover, and let simmer for about 30-40 minutes until the rice is cooked and the liquid is absorbed. Remove from heat and set aside to cool slightly.
In a small bowl, mix the ground flaxseed with the water and set aside to thicken for about 5 minutes. This will be your egg substitute.
Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 5 minutes until translucent.
Add the garlic, red bell pepper, carrot, zucchini, and mushrooms to the skillet. Cook for another 5-7 minutes until the vegetables are softened and fragrant.
In a large mixing bowl, combine the cooked rice, sautéed vegetables, fresh parsley, flaxseed mixture, breadcrumbs, nutritional yeast, Italian seasoning, salt, and pepper. Mix well until all ingredients are thoroughly combined.
Transfer the mixture to the prepared loaf pan. Press down firmly to compact the mixture and smooth the top.
Bake in the preheated oven for 30-40 minutes until the loaf is set and lightly golden on top.
Remove from the oven and let the loaf cool in the pan for about 10 minutes before slicing and serving.
Serve warm, garnished with additional fresh parsley if desired. Enjoy your Dairy-Free Savory Rice Loaves as a main dish or a delicious side!
Nutrition Facts
Calories |
1201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4027 mg | 175% | |
| Total Carbohydrate | 171.8 g | 62% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 32.8 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 445 mg | 34% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3670 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
