Heart-Healthy Savory Vegetable Loaf
Packed with nutrient-rich vegetables and wholesome ingredients, the Heart-Healthy Savory Vegetable Loaf is a delicious and guilt-free option that's perfect for vegetarians and anyone seeking satisfying plant-based recipes. Featuring a medley of grated zucchini, carrots, chopped spinach, and diced red bell peppers, this loaf is bolstered by hearty oats and whole wheat flour for a fiber-rich base. Flavored with aromatic garlic, parsley, oregano, thyme, and a dash of black pepper, it offers a savory depth that’s both comforting and nutritious. Harnessing the binding power of flax eggs and low-sodium vegetable broth, this dish is heart-friendly, dairy-free, and versatile—enjoy it warm, chilled, or reheated for a convenient meal or snack. Ready in just under 90 minutes, it’s a delicious way to incorporate vegetables into your day while staying true to a healthy lifestyle. Perfect for meal prepping, this loaf promises to make your weekday meals effortlessly wholesome and flavorful!
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Recipe Information
Ingredients
- 1 cup oats
- 1 medium, grated zucchini
- 1 medium, grated carrot
- 1 cup, chopped baby spinach
- 1 medium, diced red bell pepper
- 1 small, finely chopped onion
- 2 cloves, minced garlic
- 3 tablespoons ground flaxseed
- 9 tablespoons water
- 1 cup whole wheat flour
- 0.25 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 1 cup low-sodium vegetable broth
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5 inch loaf pan lightly with non-stick cooking spray or line it with parchment paper.
In a small bowl, combine ground flaxseed and water. Stir well and let sit for 5-10 minutes to thicken. This will form a flax egg, which acts as a binder.
Place oats in a food processor and pulse several times until they reach a coarse meal consistency. Transfer to a large mixing bowl.
Add grated zucchini, grated carrot, chopped spinach, diced red bell pepper, chopped onion, and minced garlic to the bowl with oats. Mix well to combine.
Stir in the whole wheat flour, chopped fresh parsley, dried oregano, dried thyme, ground black pepper, and salt. Mix thoroughly.
Add the prepared flax egg and vegetable broth to the vegetable mixture. Stir until all ingredients are evenly combined and the mixture holds together.
Transfer the mixture into the prepared loaf pan. Press it down firmly with a spatula to ensure it is compact and even.
Bake in the preheated oven for 55-60 minutes, or until the top is firm and lightly browned.
Allow the loaf to cool in the pan for at least 10 minutes before transferring it to a wire rack to cool completely.
Slice the loaf and serve warm, or store it in the refrigerator for up to 4 days. This loaf can be reheated or eaten cold.
Nutrition Facts
Calories |
1032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2856 mg | 124% | |
| Total Carbohydrate | 191.6 g | 70% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 24.9 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2449 mg | 52% | |
*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.
