Vegan Savory Rice Loaves
Savor the wholesome goodness of these Vegan Savory Rice Loaves, a hearty and flavorful plant-based recipe that's perfect for dinner or meal prep. Made with wholesome brown rice cooked in vegetable broth, grated carrots and zucchini, and a blend of aromatic herbs like oregano and thyme, these loaves are packed with rich, savory flavors. A flaxseed meal "egg" binds the ingredients together, while nutritional yeast and tamari add depth and umami. Baked to golden perfection, these gluten-free loaves are satisfying and nutrient-dense, ideal for those seeking a comforting yet healthy dish. Serve them warm with a side salad or roasted vegetables for a complete and nourishing vegan meal. Perfect for those looking to enjoy plant-based comfort food that's both wholesome and delicious!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Vegetable broth
- 1 large Carrot, grated
- 1 medium Zucchini, grated
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 2 tablespoons Flaxseed meal
- 6 tablespoons Water
- 0.25 cup Nutritional yeast
- 2 tablespoons Tamari or soy sauce
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Oregano, dried
- 1 teaspoon Thyme, dried
- 1 cup Breadcrumbs, gluten-free
- 2 tablespoons Parsley, chopped
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a standard loaf pan or multiple mini loaf pans with olive oil.
Cook the brown rice according to package instructions using vegetable broth instead of water for additional flavor. Once cooked, set aside to cool slightly.
While the rice cooks, prepare the flax egg by combining flaxseed meal and water in a small bowl. Stir well and let it sit for 5 minutes to thicken.
In a large skillet, heat olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
Stir in the garlic and cook for another 2 minutes until fragrant.
Add the grated carrot and zucchini to the skillet, cooking for 5-7 minutes until the vegetables are softened and most of the liquid has evaporated.
In a large mixing bowl, combine the cooked rice, sautéed vegetables, nutritional yeast, tamari, the prepared flax egg, salt, pepper, oregano, thyme, and breadcrumbs. Mix well to ensure everything is evenly distributed.
Fold in the chopped parsley.
Spoon the mixture into the prepared loaf pan(s), pressing down gently to compact the rice mixture. This will help the loaves hold their shape.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the loaf feels firm to the touch.
Allow the loaves to cool slightly in the pan before carefully removing and slicing.
Serve warm and enjoy your Vegan Savory Rice Loaves with a side salad or roasted vegetables.
Nutrition Facts
Calories |
1783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7199 mg | 313% | |
| Total Carbohydrate | 289.7 g | 105% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 29.5 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2612 mg | 56% | |
*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.
