Nut-Free Savory Vegetable Loaf

Bursting with wholesome flavors and vibrant veggies, this Nut-Free Savory Vegetable Loaf is the ultimate plant-based comfort food! Perfect for those with nut allergies, this hearty recipe combines grated carrots, zucchini, red bell pepper, and protein-packed lentils, all held together with a flaxseed "egg" and seasoned with smoky paprika and aromatic herbs. Rolled oats and breadcrumbs lend the loaf a satisfying texture, while a touch of soy sauce and tomato paste brings a savory depth of flavor. Baked to golden perfection, this veggie loaf is great for dinner, meal prep, or even a holiday main dish. It’s an easy 20-minute prep, making it a delicious, allergy-friendly option that’s as easy to slice as it is to love!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic cloves, minced
• 2 cups carrots, grated
• 1 cup zucchini, grated and squeezed of excess water
• 1 medium red bell pepper, finely chopped
• 1 cup cooked lentils, well-drained
• 1 cup rolled oats
• 1 cup breadcrumbs
• 2 tablespoons ground flaxseed
• 6 tablespoons water
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons soy sauce
• 2 tablespoons tomato paste

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a standard loaf pan with a bit of olive oil or line with parchment paper.

Step 2

In a small bowl, combine ground flaxseed with water. Stir and set aside for at least 5 minutes to thicken.

Step 3

Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

Step 4

Add the grated carrots, zucchini, and chopped red bell pepper to the skillet. Cook for another 5 minutes, stirring frequently, until the vegetables are slightly softened.

Step 5

In a large bowl, combine the cooked vegetables, lentils, rolled oats, breadcrumbs, thickened flaxseed mixture, dried thyme, dried oregano, smoked paprika, salt, black pepper, soy sauce, and tomato paste. Mix everything well until the ingredients are thoroughly combined.

Step 6

Spoon the vegetable mixture into the prepared loaf pan, pressing down firmly to ensure it's tightly packed.

Step 7

Place the loaf in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 8

Allow the loaf to cool in the pan for at least 10 minutes before removing it. Slice and serve warm. Enjoy your nut-free savory vegetable loaf!

Nutrition Facts

Serving size	1661.8 grams (1661.8g)

Amount per serving	% Daily Value*
Calories	1716

Total Fat 49.10g	63%
Saturated Fat 7.90g	40%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 5618mg	244%
Total Carbohydrate 274.20g	100%
Dietary Fiber 58.00g	207%
Total Sugars 57.40g
Protein 65.60g	131%

Vitamin D 0IU	0%
Calcium 492mg	38%
Iron 23mg	127%
Potassium 4575mg	97%

*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: 24.5%

Protein: 14.6%

Carbs: 60.9%