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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 172.8
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 424.5 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 7.2 g
  • Protein: 7.7 g

View full nutritional breakdown of Vegan Beet Loaf calories by ingredient
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Vegan Beet Loaf

Submitted by: MELLOWJOURNEY
Vegan Beet Loaf

Introduction

If you have been craving a vegan alternative to the taste of Thanksgiving and Turkey, this is it. I make it every other week for sandwiches or to eat with mashed potatoes. If you have been craving a vegan alternative to the taste of Thanksgiving and Turkey, this is it. I make it every other week for sandwiches or to eat with mashed potatoes.
Number of Servings: 8

Ingredients

    2 slices Ezekiel sprouted grain bread
    2.5 cups cooked brown rice
    2 cups of cooked brown lentils
    2 cups of fresh shredded beets (can sub zucchini or carrots)
    1 cup diced onions
    4 cloves minced garlic
    1 tsp sea salt
    1 tsp black pepper
    2 tsp dried rosemary
    2 tsp dried thyme
    2 Tbsp Dijon mustard

Tips

This is a work of love and takes some time to make. It is worth making 2 loaves and having some slices for cold sandwiches during the week.


Directions

1. Place bread in a food processor and run motor until crumbs form. Remove from processor and set aside.

2. Place half of all ingredients into the food processor, including bread crumbs, pulse until well combined.

3. Remove pulsed ingredients into a loaf pan sprayed with cooking spray.

4. Repeat with second half of ingredients.

5. Press all ingredients firmly into the loaf pan.

6. Bake for 50-60 minutes at 350 F

7. Optionally, you can invert the loaf onto a cookie sheet for the last 10 minutes, cover with marinara sauce and continue baking.

8. Let cool for 10-15 minutes before slicing.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user MELLOWJOURNEY.






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