Vegan Beet Loaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 slices Ezekiel sprouted grain bread2.5 cups cooked brown rice2 cups of cooked brown lentils2 cups of fresh shredded beets (can sub zucchini or carrots)1 cup diced onions4 cloves minced garlic1 tsp sea salt1 tsp black pepper2 tsp dried rosemary2 tsp dried thyme2 Tbsp Dijon mustard
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.
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.
Nutritional Info 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
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