Low Sodium Savory Vegetable Loaf
Discover the ultimate crowd-pleasing dish with this Low Sodium Savory Vegetable Loaf—an irresistibly wholesome blend of vibrant vegetables and plant-based ingredients, delivering flavor without the extra salt. Highlighting nutrient-rich staples like grated carrot, zucchini, rolled oats, and flaxseed, this recipe is both heart-healthy and satisfying. Infused with fresh herbs such as parsley and thyme, plus a touch of lemon juice for brightness, this loaf is baked to golden perfection, creating a dish that’s both nourishing and comforting. Ideal for vegetarians, vegans, or anyone seeking low-sodium options, it’s easy to prepare in under 90 minutes and perfect for serving warm or at room temperature. Pair it with a crisp side salad or roasted veggies for a complete meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup carrot, grated
- 1 cup zucchini, grated
- 1 medium red bell pepper, finely chopped
- 2 tablespoons unsalted tomato paste
- 1 cup rolled oats
- 2 tablespoons ground flaxseed
- 4 tablespoons water
- 0.5 cup low sodium vegetable broth
- 0.25 cup fresh parsley, chopped
- 2 teaspoons fresh thyme, chopped
- 0.5 teaspoon black pepper
- 2 tablespoons fresh lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with a little olive oil.
Heat the olive oil in a large non-stick skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the grated carrot, zucchini, and red bell pepper. Cook for about 5 minutes until the vegetables are soft.
Remove the skillet from heat and stir in the unsalted tomato paste until well combined.
In a large mixing bowl, combine the cooked vegetables, rolled oats, ground flaxseed, water, low sodium vegetable broth, chopped parsley, thyme, black pepper, and fresh lemon juice.
Mix everything together until the ingredients are well combined and the mixture holds together but is not too wet. If it's too wet, add a bit more oats.
Transfer the mixture into the prepared loaf pan, pressing it down evenly.
Bake in the preheated oven for 45 to 60 minutes, or until the top is golden brown and the loaf feels firm to the touch.
Remove from the oven and let it cool in the pan for about 10 minutes. Then carefully transfer it to a cooling rack and let it cool slightly before slicing.
Serve warm or at room temperature, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 332 mg | 14% | |
| Total Carbohydrate | 126.4 g | 46% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 34.0 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3448 mg | 73% | |
*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.
