Gluten-Free Savory Vegetable Loaf
Experience the perfect balance of hearty flavors and wholesome ingredients with this Gluten-Free Savory Vegetable Loaf. Packed with vibrant veggies like carrots, zucchini, red bell pepper, and spinach, this plant-based recipe is expertly bound with gluten-free oats, chickpea flour, and a flaxseed "egg" for a moist yet firm texture. Seasoned with fragrant thyme and oregano, and brightened by a hint of lemon juice, it’s an irresistible delight for those seeking healthy, allergen-friendly meals. Simple to prepare and baked to perfection, this versatile loaf makes for a satisfying main dish or a savory side, perfect for pairing with a crisp salad or roasted vegetables.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 1 large, grated carrot
- 1 medium, grated zucchini
- 0.5 diced red bell pepper
- 1 cup, chopped spinach
- 1 cup gluten-free oats
- 0.5 cup chickpea flour
- 2 tablespoons ground flaxseed
- 0.25 cup water
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper or lightly grease it with olive oil.
In a small bowl, mix the ground flaxseed with water and let it sit for about 5 minutes to create a flax 'egg'.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, approximately 3-4 minutes.
Add the grated carrot, zucchini, and diced red bell pepper to the skillet. Cook for another 5-6 minutes until the vegetables are tender.
Stir in the chopped spinach and cook for an additional 2 minutes until the spinach is wilted.
In a large mixing bowl, combine the sautéed vegetables with the gluten-free oats, chickpea flour, flax 'egg', dried thyme, dried oregano, salt, black pepper, and lemon juice. Mix until well combined.
Transfer the vegetable mixture into the prepared loaf pan, pressing it down gently to even out the top.
Bake in the preheated oven for 50-60 minutes, or until the loaf is firm to the touch and lightly golden on top.
Allow the loaf to cool in the pan for at least 10 minutes before transferring it to a wire rack.
Once completely cooled, slice the loaf and serve as desired. It pairs well with a fresh salad or a side of roasted vegetables.
Nutrition Facts
Calories |
1056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3911 mg | 170% | |
| Total Carbohydrate | 136.2 g | 50% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 31.3 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2028 mg | 43% | |
*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.
