Hearty Veggie Loaf

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Nutritional Info

Servings Per Recipe: 10
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

View full nutritional breakdown of Hearty Veggie Loaf calories by ingredient

Introduction

SIX grams of fiber per serving! This is my version adapted from The Great American Detox Diet by Alex Jamieson. I only had frozen stir-fry veggies onhand and wanted to use the Kashi pilaf, so I decided to give it a try! SIX grams of fiber per serving! This is my version adapted from The Great American Detox Diet by Alex Jamieson. I only had frozen stir-fry veggies onhand and wanted to use the Kashi pilaf, so I decided to give it a try!

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 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.

Directions

Makes approx. 10 1/2-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user BUTTERFLYJEN.