Soy-Free Savory Vegetable Loaf
Crafted for those seeking a wholesome plant-based option, this Soy-Free Savory Vegetable Loaf is a delightful medley of fresh vegetables, hearty chickpeas, and flavorful herbs, perfect for a dinner centerpiece or a satisfying side dish. With protein-packed sunflower seeds, nutrient-rich flaxseed, and a touch of nutritional yeast for a savory boost, this recipe is both nourishing and completely soy-free, making it suitable for those with dietary restrictions. The loaf is lightly spiced with dried thyme, basil, and oregano for an aromatic profile and crafted with rolled oats for a firm texture that holds together beautifully. Easy to prepare and baked to perfection in under an hour, this crowd-pleasing dish pairs wonderfully with roasted veggies, a crisp green salad, or even a tangy tomato sauce. Ideal for vegans and vegetarians alike, this recipe ensures a balance of flavor, texture, and nutrition that will impress at any table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 large, grated carrot
- 1 medium, grated zucchini
- 15 ounces, canned, drained and rinsed chickpeas
- 1.5 cups rolled oats
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 2 tablespoons tomato paste
- 1 cup sunflower seeds
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup nutritional yeast
Instructions
Preheat your oven to 375°F (190°C). Grease a loaf pan lightly with olive oil or line it with parchment paper for easy removal.
In a small bowl, mix the ground flaxseed with water and set aside for about 10 minutes to thicken. This will act as a binder for the loaf, similar to eggs.
In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until the onion is translucent.
Add the grated carrot and zucchini to the skillet, and continue to sauté for another 5 minutes, until the vegetables have softened. Remove from heat and let cool slightly.
In a large mixing bowl, roughly mash the chickpeas with a fork or potato masher, leaving some chunks for texture.
Add the sautéed vegetables, rolled oats, thickened flaxseed mixture, tomato paste, sunflower seeds, thyme, basil, oregano, salt, black pepper, and nutritional yeast to the mashed chickpeas. Mix thoroughly until everything is well combined.
Transfer the mixture into the prepared loaf pan, pressing it down firmly and evenly with a spatula or your hands.
Bake in the preheated oven for 45-55 minutes, or until the loaf is firm to the touch and golden on top.
Remove the loaf from the oven and allow it to cool in the pan for at least 10 minutes before slicing.
Serve warm as a main dish or side. Enjoy your soy-free savory vegetable loaf!
Nutrition Facts
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.2 g | 162% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 50.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3902 mg | 170% | |
| Total Carbohydrate | 281.3 g | 102% | |
| Dietary Fiber | 74.0 g | 264% | |
| Total Sugars | 48.4 g | ||
| Protein | 97.3 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 551 mg | 42% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 4325 mg | 92% | |
*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.
