Gluten-Free Savory Vegetable Loaf

Nutritious, hearty, and completely gluten-free, this Savory Vegetable Loaf is a wholesome choice for anyone seeking a plant-based dish packed with flavor. Made with a vibrant medley of sautéed vegetables, including zucchini, carrots, spinach, and red bell pepper, this loaf combines chickpea flour, gluten-free oats, and a flax "egg" for a tender yet firm texture that's perfect for slicing. Enhanced by aromatic herbs like thyme and oregano, with a hint of lemon juice for brightness, this loaf is baked to golden perfection. Ideal as a centerpiece for a meatless meal, it pairs beautifully with a crisp green salad or roasted vegetables for a delicious and healthy addition to your table. Perfect for meal prep, lunches, or dinner, this one-pan wonder is a must-try for lovers of plant-based comfort food!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 2 tablespoons olive oil
• 1 medium, finely chopped onion
• 2 minced garlic cloves
• 1 large, grated carrot
• 1 medium, grated zucchini
• 0.5 diced red bell pepper
• 1 cup, chopped spinach
• 1 cup gluten-free oats
• 0.5 cup chickpea flour
• 2 tablespoons ground flaxseed
• 0.25 cup water
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper or lightly grease it with olive oil.

Step 2

In a small bowl, mix the ground flaxseed with water and let it sit for about 5 minutes to create a flax 'egg'.

Step 3

Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, approximately 3-4 minutes.

Step 4

Add the grated carrot, zucchini, and diced red bell pepper to the skillet. Cook for another 5-6 minutes until the vegetables are tender.

Step 5

Stir in the chopped spinach and cook for an additional 2 minutes until the spinach is wilted.

Step 6

In a large mixing bowl, combine the sautéed vegetables with the gluten-free oats, chickpea flour, flax 'egg', dried thyme, dried oregano, salt, black pepper, and lemon juice. Mix until well combined.

Step 7

Transfer the vegetable mixture into the prepared loaf pan, pressing it down gently to even out the top.

Step 8

Bake in the preheated oven for 50-60 minutes, or until the loaf is firm to the touch and lightly golden on top.

Step 9

Allow the loaf to cool in the pan for at least 10 minutes before transferring it to a wire rack.

Step 10

Once completely cooled, slice the loaf and serve as desired. It pairs well with a fresh salad or a side of roasted vegetables.

Nutrition Facts

Serving size	730.6 grams (730.6g)

Amount per serving	% Daily Value*
Calories	1056

Total Fat 45.60g	58%
Saturated Fat 6.60g	33%
Polyunsaturated Fat 2.80g
Cholesterol 0mg	0%
Sodium 3911mg	170%
Total Carbohydrate 136.20g	50%
Dietary Fiber 26.80g	96%
Total Sugars 31.30g
Protein 32.70g	65%

Vitamin D 0IU	0%
Calcium 240mg	18%
Iron 10mg	54%
Potassium 2028mg	43%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 12.0%

Carbs: 50.2%