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SideChef
Recipes
Summer Veggie Loaf
Recipe

12 INGREDIENTS • 5 STEPS • 1HR 10MINS

Summer Veggie Loaf

5.0
1 rating
This summer veggie loaf is such a fantastic way to use all of that gorgeous, seasonal produce in one super hearty and flavorful vegetarian meal!
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
This summer veggie loaf is such a fantastic way to use all of that gorgeous, seasonal produce in one super hearty and flavorful vegetarian meal!
1HR 10MINS
Total Time
$1.26
Cost Per Serving
Ingredients
Servings
6
US / Metric
FOR THE VEGGIE LOAF
White Beans
1 can
(15 oz)
White Beans, drained, rinsed
Cremini Mushroom
2 1/4 cups
Cremini Mushrooms, roughly chopped
Sun-Dried Tomatoes
1 jar
(8.5 oz)
Sun-Dried Tomatoes, drained, rinsed
Garlic
3 cloves
Onion
1
Onion, thinly sliced
Red Bell Pepper
1
Red Bell Pepper, deseeded, roughly chopped
Corn
1 ear
Corn
kernals cut from the cob
Salt
1 pinch
Seasoned Breadcrumbs
1 cup
Seasoned Breadcrumbs
FOR THE GLAZE
Brown Sauce
2 Tbsp
Brown Sauce
I used HP Sauce
or Ketchup
Dark Brown Sugar
1 Tbsp
Dark Brown Sugar
Balsamic Vinegar
1 Tbsp
Balsamic Vinegar
Nutrition Per Serving
VIEW ALL
Calories
543
Fat
10.9 g
Protein
17.5 g
Carbs
102.4 g
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Summer Veggie Loaf
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
Pre-heat the oven to 375 degrees F (190 degrees C) and get out a loaf pan.
step 2
In a food processor, add the White Beans (1 can), Cremini Mushrooms (2 1/4 cups), Sun-Dried Tomatoes (1 jar), Garlic (3 cloves), Onion (1), Red Bell Pepper (1) and Corn (1 ear) in a food processor. Pulse it all together until it is fine and pasty but still has some good texture.
step 2 In a food processor, add the White Beans (1 can), Cremini Mushrooms (2 1/4 cups), Sun-Dried Tomatoes (1 jar), Garlic (3 cloves), Onion (1), Red Bell Pepper (1) and Corn (1 ear) in a food processor. Pulse it all together until it is fine and pasty but still has some good texture.
step 3
Transfer to a large mixing bowl and mix the Seasoned Breadcrumbs (1 cup) and Salt (1 pinch) in thoroughly, then press the mixture firmly into the loaf pan, really packing it down.
step 3 Transfer to a large mixing bowl and mix the Seasoned Breadcrumbs (1 cup) and Salt (1 pinch) in thoroughly, then press the mixture firmly into the loaf pan, really packing it down.
step 4
In a bowl, mix the Brown Sauce (2 Tbsp), Dark Brown Sugar (1 Tbsp) and Balsamic Vinegar (1 Tbsp) together thoroughly and pour it over the loaf, letting it soak in. Put the loaf pan on a baking sheet to catch any potential spillover and bake it for 50 minutes.
step 4 In a bowl, mix the Brown Sauce (2 Tbsp), Dark Brown Sugar (1 Tbsp) and Balsamic Vinegar (1 Tbsp) together thoroughly and pour it over the loaf, letting it soak in. Put the loaf pan on a baking sheet to catch any potential spillover and bake it for 50 minutes.
step 5
Let it cool and set for 20 minutes, then slice and serve immediately with your favorite sides!
step 5 Let it cool and set for 20 minutes, then slice and serve immediately with your favorite sides!
Tags
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Beans & Legumes
Dairy-Free
Lunch
Healthy
Shellfish-Free
Kid-Friendly
Dinner
Mushrooms
Vegan
Vegetarian
Italian
Side Dish
Summer
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