Savory Vegetable Loaf
Elevate your vegetarian repertoire with this hearty and wholesome Savory Vegetable Loaf. Packed with nutrient-rich ingredients like grated carrots, zucchini, and earthy mushrooms, this colorful dish combines cooked brown rice and rolled oats for a satisfying texture. Seasoned with aromatic parsley, thyme, and a hint of soy sauce, it’s the perfect blend of savory flavors. Baked to golden perfection, this vegetable-packed loaf is an excellent centerpiece for your plant-based meals, whether served warm or at room temperature. Easy to prepare and impressively versatile, it pairs beautifully with a tangy tomato glaze or a fresh side salad. Ideal for family dinners or meal prep, this recipe is a delicious way to incorporate more veggies into your diet.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and grated
- 1 medium zucchini, grated
- 1 medium red bell pepper, diced
- 1 cup mushrooms, finely chopped
- 1 cup cooked brown rice
- 1 cup rolled oats
- 2 large eggs
- 3 tablespoons tomato paste
- 2 tablespoons soy sauce
- 0.25 cup fresh parsley, chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 350°F (175°C). Grease a loaf pan with a little olive oil or line it with parchment paper.
Heat the olive oil in a large skillet over medium heat. Add the onions and garlic, sautéing until the onions are translucent, about 5 minutes.
Add the grated carrots, zucchini, red bell pepper, and mushrooms to the skillet. Cook for an additional 5–7 minutes, until the vegetables are softened and the moisture is mostly evaporated.
Transfer the cooked vegetables to a large mixing bowl. Add the cooked brown rice and rolled oats, stirring to combine.
In a separate bowl, beat the eggs and mix them with the tomato paste and soy sauce. Pour this mixture over the vegetable and rice mixture.
Add the fresh parsley, dried thyme, salt, and black pepper to the bowl. Mix everything together until it is well incorporated.
Transfer the mixture into the prepared loaf pan and press it down evenly.
Bake in the preheated oven for 50 to 60 minutes, or until the loaf is firm and golden on top.
Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack.
Slice and serve the vegetable loaf warm or at room temperature, accompanied by your favorite sauce or a side salad.
Nutrition Facts
Calories |
1247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4223 mg | 184% | |
| Total Carbohydrate | 163.2 g | 59% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 30.1 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 409 mg | 31% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3763 mg | 80% | |
*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.
