Whole30 Savory Vegetable Loaf
Elevate your Whole30 journey with this hearty and nourishing Whole30 Savory Vegetable Loaf! Packed with vibrant, nutrient-rich vegetables like zucchini, carrots, spinach, and red bell pepper, this gluten-free and grain-free recipe combines wholesome almond flour, ground flaxseed, and coconut flour for a satisfying, perfectly textured loaf. Flavored with fresh parsley and aromatic herbs like thyme and oregano, every bite bursts with savory goodness. It's easy to prepare, with just 20 minutes of prep time, and bakes to a golden perfection in under an hour. This versatile dish can be served warm or at room temperature, making it ideal for meal prep, lunch, or dinner. Whether paired with Whole30-compliant condiments or enjoyed on its own, this vegetable loaf is a delicious, nutritious way to stick to your clean eating goals while indulging in hearty flavors that satisfy. Perfect for Whole30 enthusiasts and gluten-free diners alike!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, grated
- 1 medium zucchini, grated
- 1 medium red bell pepper, finely chopped
- 2 cups baby spinach, chopped
- 1 cup almond flour
- 1 tablespoon coconut flour
- 3 tablespoons ground flaxseed
- 3 large eggs
- 0.25 cup fresh parsley, finely chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon sea salt
- 0.25 teaspoon freshly ground black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a loaf pan with olive oil or line it with parchment paper to prevent sticking.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic; sauté until the onion becomes translucent, about 5 minutes.
Add the grated carrots, zucchini, and red bell pepper to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
Add the chopped spinach to the skillet, cooking until it wilts, about 2 minutes. Remove the skillet from the heat and let the vegetables cool slightly.
In a large mixing bowl, combine the almond flour, coconut flour, ground flaxseed, eggs, parsley, thyme, oregano, sea salt, and black pepper.
Once the cooked vegetables have cooled slightly, add them to the mixing bowl with the dry ingredients and thoroughly mix until well combined.
Transfer the vegetable mixture into the prepared loaf pan, pressing it gently to even out the surface.
Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the loaf is set.
Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice the loaf into pieces and serve warm or at room temperature. Enjoy your savory Whole30 Vegetable Loaf with your favorite Whole30-compliant condiments or sides.
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1621 mg | 70% | |
| Total Carbohydrate | 80.8 g | 29% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 26.0 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 743 mg | 57% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3038 mg | 65% | |
*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.
