Recipe Image

Servings:

Summer Veggie Loaf

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!

Total Time

1hr 10min

5.0

1 Rating

Author: Jeanie and Lulu's Kitchen

Servings:

Ingredients

FOR THE VEGGIE LOAF

•

1 can
(15 oz)

White Beans , drained, rinsed

•

2 1/4 cups

Cremini Mushrooms , roughly chopped

•

1 jar
(8.5 oz)

Sun-Dried Tomatoes , drained, rinsed

•

3 cloves

Garlic

•

Onion , thinly sliced

•

Red Bell Pepper , deseeded, roughly chopped

•

1 ear

Corn

•

1 pinch

Salt

•

1 cup

Seasoned Breadcrumbs

FOR THE GLAZE

•

2 Tbsp

Brown Sauce

or Ketchup

•

1 Tbsp

Dark Brown Sugar

•

1 Tbsp

Balsamic Vinegar

Cooking Instructions

Pre-heat the oven to 375 degrees F (190 degrees C) and get out a loaf pan.

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.

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.

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.

Let it cool and set for 20 minutes, then slice and serve immediately with your favorite sides!

Nutrition Per Serving

CALORIES

543

FAT

10.9 g

PROTEIN

17.5 g

CARBS

102.4 g