I am looking for a good veggie loaf recipe...?

Question

But let me clarify. I don't want something made out of a bunch of meat substitutes like Boca. I'm okay if there's a bit of that in there for binder or texture but the majority of them I'm finding just use that instead of meat.

I actually wan a veggie loaf with rice and maybe some spinach or onion or any other combination of actual veggies!

I'm not very creative at cooking so I need a tried and tested recipe. Any help is MUCH appreciated!

Answer 1

Veggie Loaf

RECIPE BY: Prose

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.

Ingredients

1 cup cooked brown rice

1 cup cooked lentils

1 cup uncooked instant oats

1 cup finely chopped mushroom

1 medium yellow onion, finely chopped

1 medium carrot, grated

1/2 red bell pepper, chopped

1/2 cup finely chopped walnut

1/4 cup tomato paste

1/4 cup olives, any variety, pitted and chopped fine

3 tablespoons finely chopped fresh parsley

2 tablespoons Braggs liquid aminos or soy sauce

2 tablespoons mustard

1 teaspoon dried thyme

1 teaspoon dried marjoram

1 teaspoon dried sage

Directions

1Preheat oven to 350 degrees Fahrenheit.

2In 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.

3Lightly oil an 8" x 4" loaf pan.

4Fill the loaf pan with the mixture and pack well to press out any air pockets.

5Bake 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.

Answer 2

I've never made one myself, but I love receipezaar.  I did some searching, and narrowed it down to about 4 pages  Not sure which one you'd like the best.

http://www.recipezaar.com/recipes.php?q[...

Answer 3

Vegetarian Lentil Rice Loaf

Ingredients:

1 1/2 cups lentils

1 1/2 cups millet

1 1/2 cups brown rice

9 cups water

1 cup bread crumbs

1/2 cup rolled oats

1/2 cup cashews, finely chopped

1/4 cup vegetable oil

3 tbsp onion powder

1/12 tablespoons crumbled fresh sage

1/2 tsp celery seed

salt to taste

Preparation:

Combine lentils, millet, rice and water in a sauce pan. Bring to a boil, lower the heat, and simmer until cooked, about one hour.

Pre-heat the oven to 350 degrees. Lightly oil two 8 1/2 x 4 1/2 loaf pans.

Add the remaining loaf ingredients and mix well. Transfer mixture to loaf pans and bake for one hour, or until lightly brown and the top is dry to the touch.

Yum,yum!

Answer 4

(I've made this before and it's great and easy!)

Lentil Loaf

      Tomato Topping Mixture

    * 1 6oz Can Tomato Paste

    * 1 Tablespoon Sugar

    * 1/2 Tablespoon Apple Cider Vinegar

    * 1 Tablespoon Onion Flakes

    * 1 Teaspoon Garlic Salt

      Lentil Loaf

    * 1 Cup Old Fashioned Oats

    * 1/2 Block Extra Firm Tofu

    * 1 Cup Chopped Onion

    * 1/2 Cup Chopped Green Pepper

    * 1/2 Cup Chopped Red Pepper

    * 1 Tablespoon Tomato Topping Mixture

    * 3 Tablespoons Plain Yellow Corn Meal

    * 3/4 Cup Cooked & Drained Lentils

    * 1 Tablespoon Balsamic Vinegar

    * 1 Tablespoon Soy Sauce

    * 2 Tablespoons Olive Oil

    * 1/4 Teaspoon Thyme

    * 1/4 Teaspoon Cumin

    * 1 Teaspoon Chili Powder

    * 1 Teaspoon Dried Parsley

    * 1/2 Teaspoon Salt

    * 1 Teaspoon Sugar

    * 1/2 Teaspoon Garlic Salt

    * 1/4 Teaspoon Onion Salt

    * 1/4 Teaspoon Dried Mustard

Directions

Preheat oven to 375 degrees.

Mix the tomato topping mixture together first because you will need a tablespoon to mix into the lentil loaf. The rest will be set aside to coat the loaf when completed.

Add 1 tablespoon of the olive oil to a skillet on medium heat, add chopped onions, red and green bell pepper and let cook until onions are transparent (about 5 minutes), stirring frequently.

In a food processor chop oats for 5 quick pulses.

Drain tofu well and press with hands until all excess water comes out. In a mixing bowl mash tofu with a fork or use grater to coarsely grate.

In the same mixing bowl combine, cooked onions and peppers, 1 tablespoon of tomato mixture, oats, corn meal, lentils, balsamic vinegar, soy sauce, 1 tablespoon olive oil, thyme, cumin, chili powder, parsley, garlic and onion salt, dried mustard and mix until well combined.

Spray a large sheet of tin foil with cooking spray to form loaf on, place on cookie sheet. On top and in the middle of tin foil form loaf mixture into loaf that is 2 1/2 inches tall and 4 1/2 inches square. Coat top and sides with tomato mixture (you will probably have some left over to spoon on later).

Cook loaf for 20 minutes, then cover with tin foil and cook for another 10 minutes. After cooking let cool for 10 minutes before cutting into it.