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    You are in: Home / Recipes / Veggie Loaf Recipe
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    Veggie Loaf

    Veggie Loaf. Photo by EnjoyingLife

    1/4 Photos of Veggie Loaf

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    15 mins

    1 hr 15 mins

    Prose's Note:

    This is from a book called The Great American Detox Diet by Alex Jamieson (of Supersize Me fame). All of her recipes are super healthy and this is the tastiest vegan loaf I've tried. Like other vegan loaves, this is more fragile than meatloaf. Be sure to let it cool about 15 minutes before slicing, and even then expect some crumbling.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees Fahrenheit.
    2. 2
      In a large mixing bowl, combine the rice (or other leftover whole grain), lentils, oats, mushrooms, onion, carrot, pepper, walnuts, tomato paste, olives, parsley, soy sauce, mustard, thyme, marjoram, and sage. Mix well.
    3. 3
      Lightly oil an 8" x 4" loaf pan.
    4. 4
      Fill the loaf pan with the mixture and pack well to press out any air pockets.
    5. 5
      Bake for 40 minutes, covered. Uncover and bake for another 20 minutes, until lightly browned. (Be sure to check it after 10 minutes uncovered as I found it was already done). Allow to stand at room temperature for 15 minutes before slicing. Use a serrated knife to carefully slice.
    6. 6
      Update 3/7/09: I have discovered that this holds together better if you mash half the lentils. It also helps to add some flax meal and extra liquid (I used V8).

    Browse Our Top Brown Rice Recipes

    Ratings & Reviews:

    • on February 16, 2009


      5 stars. . .from a meat eater, none the less. This is great stuff! Since Prose said that it tends to fall apart when cutting, I just made them into individual serving loaves (and crossed my fingers) and it worked awesome. I cut recipe in half and made the following changes to the recipe: I added 2 T of Andreas Steak Sauce for flavor, used black lentils and used the full 1/4 cup tomato paste. I LOVED the flavor of the walnuts. I served them atop garlic mashed potatoes for a great meal! My husband even went back for seconds. . .I love it! Made for Veg*n Tag.

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    • on April 25, 2014


      Grrr....My review didn't post for some reason. I want to make sure I remember my changes because I know I'll be making this again. This was a delicious recipe as is I'm sure, but my changes were to use, both red and green bell pepper, more tomato paste and olives, almonds instead of walnuts, cilantro instead of parsley, 1 T. of soy sauce, baked in a muffin tins, uncovered for 40 mins. Loved the crispy edges! Served with mashed potatoes, gravy and salad. Loved it tonight, and looking forward to leftovers. It was flavorful without being over the top. Thanks for the keeper recipe.

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    • on January 14, 2011

      This was just "good" in my opinion. Made mainly as written, but took the below suggestions of using 1-6oz can tomato paste and mashing half the lentils. Mine wasn't crumbly at all. However the texture came out pretty mushy. Also I found that the red bell pepper was the dominant flavor, and otherwise it was rather bland. I liked that this was a veggie loaf that was actually made with veggies unlike many others, but this wasn't the "it" recipe for me. Good jumping off point.------Ok had to come back to say that this is REALLY really really good cold as leftovers. Just ate half the loaf. If I could just solve the mushy issue! I'll probably keep playing with this.

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    Read All Reviews (10)


    Nutritional Facts for Veggie Loaf

    Serving Size: 1 (97 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 136.7
    Calories from Fat 46
    Total Fat 5.1 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 121.4 mg
    Total Carbohydrate 19.0 g
    Dietary Fiber 4.2 g
    Sugars 2.6 g
    Protein 5.3 g

    The following items or measurements are not included:

    Braggs liquid aminos

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