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Veggie loaf love!

One of our favorite meals here is Veggie loaf.  It's so good it doesn't even need a side dish, it fills your tummy right up and it's relatively easy to make!



After F's picture post I got requests for our loaf recipe.  So, I took some pictures while making an extra large batch (easy food for after baby arrives).  We usually eat this in loaf form, but when I'm making a double batch, I'll do a tray of muffin loafs to freeze.  This recipe freezes really well and to reheat simply warm it in the oven for a few minutes.  It's also great picnic/lunch basket food since they'll easily defrost at room temp in a few hours. 

I've made quite a few different loafs, but this one is our favorite.  I'm not a huge fan of TVP or fake meat looking stuff, although some recipes out there using "burger crumbles" really can almost duplicate traditional meatloaf.  With little ones in the house I like to make our food look real and I try not to confuse them with the meat substitutes.  The protein in this one comes from ground nuts and seeds.  If you use gluten-free oats, it's gluten-free too!  I'm not sure where the original recipe came from, but I've switched it up and evolved it over time and here is my version:

Crooked Moon Veggie Loaf

1 cup cooked brown rice
1 cup rolled oats
1/2 cup raw pumpkin seeds, ground fine
1/2 cup flax seeds, ground fine
1/2 cup raw cashews, ground fine
1 medium onion
1 medium carrot
1/2 bell pepper
1 cup baby portobello mushrooms
2 Tbs fresh sage (or marjoram)
2 Tbs fresh parsley
2 Tbs Braggs liquid aminos (or tamari/soy sauce)
2 Tbs dijion mustard
freshly ground black pepper
Ketchup (optional)

Preheat your oven to 350.  Mix together the rice, oats, ground nuts and seeds in a large bowl. 

Into your food processor goes the onion, carrot, bell pepper, mushrooms, sage and parsley.  Pulse until everything is chopped pretty fine (don't make veggie juice though!).  Then mix it with the dry ingredients.
Add the Braggs, mustard and a few good cracks of black pepper and stir it all up again (feel free to use your hands...it's fun!).

Press mixture into a well oiled loaf pan, or into a well oiled muffin tin.

*tip*- fill that extra little tin with a bit of water to keep the oven moist and prevent your muffin tin from warping!

Bake your loaf at 350 for 40 minutes, then remove it and top it with ketchup if you'd like.  It's not needed, but does enhance the whole "like-mom-used-to-make" feeling.  Then back in it goes for another 20 min.

If making the muffins,  bake them at 350 for 30 minutes, remove and top with ketchup, then put them back in for 10 minutes.  To freeze the little individual muffin loaves simply let them cool a bit, pop them out and wrap them in unbleached wax paper and then in an airtight container or ziploc bag.



Pureed kohlrabi would be a perfect side dish for this, or maybe some sauteed spinach.  Nothing too heavy since the loaf itself is quite dense.



Told you it was easy.  Go make some...or share your favorite veggie loaf recipe!

10 comments:

  1. nice one mama! I can't wait to try it!

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  2. Oh serious girl! That looks absolutley lovely!!!! I'm a vegan (most of the time) and verge between a 30-60% raw diet (I do strive for the ideal 80% though) I'm also pg with my 3rd babe and plan on making yummy easy healthy meals for when babe #3 arrives in NOV. Thank you tons for your wonderfully awesome blog, salt lamps, herbs, raw food and red hair!! My life exactly!

    (also I JUST made your *cheezy* kale chips and blogged about it, it was a big hit!)

    ~Samantha

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  3. Nice - I agree, TVP is not as awesome tasting (I've made veggie loaf with that before) so I like the looks of your recipe. Love me some brown rice in pretty much anything. :)

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  4. Malta - Gluten-free too! :)
    Samantha - Sounds like we have a lot in common...glad you enjoyed the Kale chips so much. I've been working on a BBQ version...
    Diana - Have you ever added radish seeds to your brown rice mix? So yummy and they pop! :)

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  5. oh my goodness...that loaf looks so yummy...it will definately grace our supper table next week!!!
    thanks for sharing!
    Maureen

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  6. I want to try this, but I'm wondering how you grind the seeds & nuts. Will a mini food processor work? Or will it turn the nuts to butter?

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  7. That would work perfectly...but I use a coffee grinder for my nuts and seeds since I do them in small batches. Just don't grind too long...it takes a while to make it into butter. :)
    xoxo

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  8. i just stumbled upon this blog searching for a veggie loaf to make for a girls night tonight. I am so psyched! i just recently went gluten-free and this recipe sounded exactly like what i had in my head. Thank-you! This blog is a very warming, inspiring and happy one!

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  9. Thanks Erica....hope it turned out yummy!
    xo

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  10. Just made this for dinner last night. It turned out wonderfully. Thanks for sharing! This will surely become a new staple for me!

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