Nut-Free Savory Vegetable Loaf
Discover the ultimate comfort food with this Nut-Free Savory Vegetable Loaf, a wholesome and hearty dish packed with nutrient-rich ingredients and bold flavors. Perfect for allergy-friendly meals, this vegan recipe combines grated carrots, zucchini, red bell pepper, and tender lentils with rolled oats and breadcrumbs for a delightfully moist texture. Flavored with aromatic herbs like thyme, oregano, and smoked paprika, along with a hint of soy sauce and tomato paste, this meat-free alternative delivers a savory punch that’s sure to delight. Easy to prepare in under 20 minutes and baked to perfection, this loaf is ideal for family dinners, meal prep, or as a show-stopping centerpiece at any vegetarian spread. Serve it warm and enjoy a satisfying slice of plant-powered goodness!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 cups carrots, grated
- 1 cup zucchini, grated and squeezed of excess water
- 1 medium red bell pepper, finely chopped
- 1 cup cooked lentils, well-drained
- 1 cup rolled oats
- 1 cup breadcrumbs
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
Instructions
Preheat your oven to 350°F (175°C). Grease a standard loaf pan with a bit of olive oil or line with parchment paper.
In a small bowl, combine ground flaxseed with water. Stir and set aside for at least 5 minutes to thicken.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add the grated carrots, zucchini, and chopped red bell pepper to the skillet. Cook for another 5 minutes, stirring frequently, until the vegetables are slightly softened.
In a large bowl, combine the cooked vegetables, lentils, rolled oats, breadcrumbs, thickened flaxseed mixture, dried thyme, dried oregano, smoked paprika, salt, black pepper, soy sauce, and tomato paste. Mix everything well until the ingredients are thoroughly combined.
Spoon the vegetable mixture into the prepared loaf pan, pressing down firmly to ensure it's tightly packed.
Place the loaf in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for at least 10 minutes before removing it. Slice and serve warm. Enjoy your nut-free savory vegetable loaf!
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5618 mg | 244% | |
| Total Carbohydrate | 274.2 g | 100% | |
| Dietary Fiber | 58.0 g | 207% | |
| Total Sugars | 57.4 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 4575 mg | 97% | |
*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.
