Hearty Veggie Loaf

Name: Hearty Veggie Loaf Recipe
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 10
Ingredients: 1 packet Kashi 7 Whole Grain Pilaf cooked in 2 cups water or chicken broth (I used chicken broth. Also one could substitute brown rice or another whole grain for the Kashi pilaf but you can’t beat those yummy seven grains!); 1 cup uncooked instant oats; 1 can (15 oz.) black beans undrained; 1 can (6 oz.) tomato paste; 1 lb. (16 oz.) bag of frozen stir-fry vegetables; 1 cup chopped mushrooms; ½ cup chopped walnuts; 1 tsp. Mrs. Dash seasoning; ½ tsp. Old Bay seasoning; 1. Cook the Kashi pilaf according to directions (25 minutes).; 2. Preheat the oven to 350 degrees.; 3. While the pilaf was cooking I used a Ziploc zip and steam bag to cook the frozen veggies (12 minutes in the microwave.) After they were done I gave them a quick chop with my hand-held chopper.; 4. Combine all ingredients in a large mixing bowl and mix well.; 5. Lightly oil an 8” X 4” (I used an 8” X 8”) loaf pan with olive oil flavored cooking spray or extra-virgin olive oil.; 6. Fill the loaf pan with the mixture and pack well to press out any air pockets.; 7. Bake for 40 minutes covered. Uncover and bake for another 20 minutes until lightly browned. Allow to stand at room temperature for 15 minutes before slicing. Use a serrated knife to carefully slice.

(1)

Minutes to Prepare: 25
Minutes to Cook: 60

Number of Servings: 10

Ingredients

1 packet Kashi 7 Whole Grain Pilaf cooked in 2 cups water or chicken broth (I used chicken broth. Also, one could substitute brown rice or another whole grain for the Kashi pilaf, but you can’t beat those yummy seven grains!)1 cup uncooked instant oats1 can (15 oz.) black beans, undrained1 can (6 oz.) tomato paste1 lb. (16 oz.) bag of frozen stir-fry vegetables1 cup chopped mushrooms½ cup chopped walnuts1 tsp. Mrs. Dash seasoning ½ tsp. Old Bay seasoning 1. Cook the Kashi pilaf according to directions (25 minutes). 2. Preheat the oven to 350 degrees.3. While the pilaf was cooking, I used a Ziploc zip and steam bag to cook the frozen veggies (12 minutes in the microwave.) After they were done, I gave them a quick chop with my hand-held chopper.4. Combine all ingredients in a large mixing bowl and mix well.5. Lightly oil an 8” X 4” (I used an 8” X 8”) loaf pan with olive oil flavored cooking spray or extra-virgin olive oil.6. Fill the loaf pan with the mixture and pack well to press out any air pockets.7. Bake for 40 minutes, covered. Uncover and bake for another 20 minutes, until lightly browned. Allow to stand at room temperature for 15 minutes before slicing. Use a serrated knife to carefully slice.

Directions

Makes approx. 10 1/2-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user BUTTERFLYJEN.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 168.6
Total Fat: 5.3 g
Cholesterol: 0.0 mg
Sodium: 201.9 mg
Total Carbs: 26.9 g
Dietary Fiber: 6.0 g
Protein: 7.5 g

More Recipes Like This

TIME50

CALS195

(143 ratings)

Feta Mushroom Spinach Quiche

Delicious and healthful, this simple dish is perfect any time of day. Submitted by: AURICAL

CALORIES 195 FAT 13.5 PROTEIN 7.4 CARBS 11.7 FIBER 1.3

TIME10

CALS42

(153 ratings)

Zesty Orange-Cranberry Sauce (Relish)

Toss the canned cranberry jelly and use this homemade version instead. It's ready in no time, and it's full of healthy fruit!
Submitted by: CHEF_MEG

CALORIES 42.3 FAT 0 PROTEIN 0.2 CARBS 11.2 FIBER 0.9

TIME35

CALS165

(266 ratings)

Cabbage Vegetable Soup

This soup is filling and delicious--a perfect starter or light vegetarian meal. Submitted by:

CALORIES 165.2 FAT 1.8 PROTEIN 8.3 CARBS 36.6 FIBER 12

TIME375

CALS184

(292 ratings)

Slow Cooker Vegetable Curry

Slow cookers aren't just for meat! This is a tasty, affordable one-pot vegetarian meal that's filling and perfect for your slow cooker. Submitted by: CHEF_MEG

CALORIES 183.6 FAT 3.8 PROTEIN 7 CARBS 30.5 FIBER 8.2

TIME30

CALS71

(429 ratings)

Coach Nicole's Mini Vegetable Frittatas

Make this ahead of time and then refrigerate for a quick, protein-packed breakfast that's also portion-controlled. Top with salsa (optional) and serve with toast for a complete breakfast.Submitted by: COACH_NICOLE

CALORIES 71.3 FAT 4 PROTEIN 5.3 CARBS 3.9 FIBER 1.4

Member Reviews

LYRICM
I really like a lot about this dish. HOWEVER, can we please not list it as vegetarian when it's made with chicken broth? Luckily, vegetable broth (as well as "no-chicken" broth) is readily available in grocery stores now, and easily substituted for a delicious dish. - 11/29/08