Dairy-Free Savory Vegetable Loaf
Elevate your plant-based dining with this Dairy-Free Savory Vegetable Loaf, a hearty and wholesome dish packed with vibrant vegetables and flavorful seasonings. Perfect for vegans and those seeking dairy-free options, this recipe combines nutrient-rich ingredients like zucchini, carrots, chickpeas, and spinach with the savory depth of nutritional yeast and soy sauce. Held together with ground flaxseed, almond flour, and rolled oats, this loaf delivers a satisfying texture and delicious taste without the need for eggs or dairy. Ideal for impressing guests or enjoying a comforting weeknight meal, it cooks to perfection in just 40 minutes and slices beautifully for serving warm or at room temperature. Whether paired with a fresh salad or served as the centerpiece of your dinner table, this vegetable-packed loaf is a crowd-pleasing triumph!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 large carrot, grated
- 1 medium zucchini, grated
- 1 large red bell pepper, finely chopped
- 2 cups fresh spinach, roughly chopped
- 1 cup canned chickpeas, drained and rinsed
- 2 tablespoons ground flaxseeds
- 5 tablespoons water
- 1 cup rolled oats
- 1 cup almond flour
- 2 tablespoons nutritional yeast
- 2 tablespoons soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper
- 1 teaspoon sea salt
Instructions
Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper.
In a small bowl, mix the ground flaxseeds and water, then set aside for 10 minutes to thicken.
Heat olive oil over medium heat in a sauté pan. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add minced garlic, grated carrot, grated zucchini, and chopped red bell pepper to the onion. Continue cooking for another 5-7 minutes, stirring occasionally, until the vegetables have softened.
Stir in the chopped spinach and cook for an additional 2-3 minutes, until wilted. Remove from heat and let cool slightly.
In a large mixing bowl, mash the chickpeas with a fork or potato masher until roughly mashed.
Add the soaked flaxseed mixture, sautéed vegetables, rolled oats, almond flour, nutritional yeast, soy sauce, dried thyme, dried basil, black pepper, and sea salt to the chickpeas. Mix well until fully combined.
Transfer the mixture to the prepared loaf pan, pressing down firmly to compact the loaf.
Bake in the preheated oven for 40 minutes, or until the top is lightly browned and firm to the touch.
Allow the loaf to cool slightly in the pan before removing and slicing to serve. Enjoy your Dairy-Free Savory Vegetable Loaf warm or at room temperature.
Nutrition Facts
Calories |
1694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3600 mg | 157% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 30.5 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 666 mg | 51% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3893 mg | 83% | |
*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.
